FRANCES’ BAKED COOKIE CHEESECAKE
- Cookie part (going on top):
- 100 g butter, soft and unsalted
- 150 g light, soft brown sugar
- 75 g castor sugar
- 1 large egg plus 1 egg yolk
- ½ teaspoon vanilla extract
- 190 g plain flour
- pinch of salt
- 100 g chocolate chips (dark)
- Buttery biscuit base (for bottom):
- 300 g hob nobs biscuit crumbs (digestive biscuits will also do if you cannot find hob nobs)
- 90 g butter, melted
- 1 tablespoon golden syrup
- Cheesecake part (for the middle):
- 575 g philadelphia cream cheese
- 115 g caster sugar
- 2 large eggs
- ¼ teaspoon vanilla extract
Cookie part (going on top):
Use a 25 cm square baking tin. Line tin with baking paper and spray with non-stick spray. Mix all together until well combined. Press evenly down in baking tin and refrigerate for about 30 minutes. Carefully take out of tin and place on a cookie sheet. Put back in refrigerator till needed.
Buttery biscuit base (for bottom):
Use a 25 cm square baking tin. Mix well with wooden spoon till all is damped. Press down in lined and sprayed tin. Bake for 10 minutes at 170 °C. Let stand to cool while making cheesecake part.
Cheesecake part (for the middle):
Mix all together for about eight minutes.
At first it will be runny, but then it will thicken. Scoop out onto buttery biscuit base and level. Take the cookie part for the top out of fridge and carefully transfer/turn it over on cheese cake mix, removing baking paper of the cookie part. Let it stand at room temperature for 15 minutes.
Bake for 30 – 35 minutes at 170 °C, till nice and golden brown edges appear.
Let it cool to room temperature and refrigerate for at least two hours until firm.
Jazz it up with melted chocolate and mini smarties.
Recipe posted by: Frances Smith
Photo: Frances Smith
