Cookies cheesecake: the recipe with American chocolate cookies
ingredients
For the biscuit base
Biscotti cookies
350 gr
Melted butter
65 gr
For the cream
cream cheese spread
450 gr
Fresh cream
250 ml
Vanilla extract
1 Teaspoon
Biscotti cookies
100 gr
Powdered sugar
110 gr
Gelatin sheets
8 gr
For decoration
Biscotti cookies
70 gr
Melted chocolate
q.b.
Cookie cheesecake is a delicious variation of the classic no-bake cheesecake. It is a spoon dessert made up of a crunchy base of chocolate biscuits , ready to welcome a firm and velvety cream cheese. Finely garnished with American cookie crumbs and melted chocolate, it is perfect to serve at the end of a meal on the occasion of an important invitation or a festive lunch . Quick and simple, find out how to make it by following our recipe step by step and we are sure of the enormous success that this delight will enjoy among guests.
How to make cheesecake cookies :
Step 1
Collect the biscuits in a kitchen mixer1and blend them until they are reduced to a coarse powder.
Step 2
Transfer them to a bowl, pour the melted butter2and mix well.
Step 3
Pour the mixture into a 22 cm diameter springform pan, lined with a sheet of parchment paper, and level it well with the back of a spoon3. Transfer the base to the refrigerator for at least an hour.
Step 4
In a large bowl, whip the cheese, sugar and vanilla with an electric whisk. Dissolve the isinglass, soaked and squeezed, in two tablespoons of hot cream. Mix well and then add it to the cream cheese4.
Step 5
Also add the cream, whipped until stiff, mixing delicately with a spatula so as not to disassemble it5.
Step 6
Incorporate the cookies, coarsely chopped6.
Step 7
Spread the cream cheese on the biscuit base, level well7and put it back in the fridge for at least 3 hours.
Step 8
Decorate the surface with other crumbled cookies and melted chocolate, then keep in the fridge until ready to serve.8
Advice
It is advisable to use a springform pan , with a removable bottom, of about 22 cm in diameter: in this way it will be easier to unmold the cake and prevent it from breaking.
The cream in which the isinglass is dissolved must be hot, but not boiling. It is essential to dissolve the gelatine perfectly, before incorporating it into the cream, to avoid finding solid pieces.
Instead of chocolate chip cookies you can also use chocolate ones or any type of shortbread you have at home; instead of the spreadable cream cheese, you can use ricotta , robiola or natural Greek yogurt.
If you like, you can also garnish the surface with chopped strawberries , a sauce made with wild berries or hazelnuts, coarsely chopped with a knife.
If you love this traditional American dessert, discover the 20 recipes for making a flawless cheesecake .
storage
Cookie cheesecake can be kept in the refrigerator , covered on the surface with a sheet of transparent film, for 4-5 days . Alternatively, it can be frozen whole or sliced for 1-2 months.
