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Cookie-topped cheesecake pie


Serves: 16
timePrep time: 45 mins, plus making the cookie dough
timeTotal time:
Cookie-topped cheesecake pie
Recipe photograph by Maja Smend

Cookie-topped cheesecake pie

A dessert to show off with. Watch the reaction when you cut that first perfect slice, revealing the creamy New York-style cheesecake within. Just make sure it’s been fully chilled first!

Serves: 16
timePrep time: 45 mins, plus making the cookie dough
timeTotal time:

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Nutritional information (per serving)
Calories
435Kcal
Fat
28gr
Saturates
17gr
Carbs
37gr
Sugars
23gr
Fibre
2gr
Protein
7gr
Salt
0.5gr

Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes

Ingredients

  • flavourless oil, to grease
  • 275g oaty biscuits, such as Hobnobs
  • 110g unsalted butter, melted
  • 360g full-fat 2 soft cheese (we used Philadelphia)
  • 150ml soured cream
  • 250g mascarpone
  • 125g caster sugar
  • 1 tbsp lemon juice (around 1⁄2 a lemon)
  • 3 large eggs
  • 60g plain flour
  • 1 tsp vanilla bean paste or extract
  • 350g chilled cookie dough 4 (see step 1 of method)

Step by step

Get ahead
The cheesecake needs a night in the fridge, so make it the day before you want to serve it.
  1. For this recipe you will need to make a batch of cookie dough.

    Make the cheesecake the day before you want to eat it. Lightly grease a 10cm-deep, 20cm round cake tin (one with a removable base is better than a springform; if you use a springform make sure the base is rim-side down). Take a long sheet of baking paper and fold lengthways until you have a layered strip the same height as your tin. Wrap it around the outside and secure with string, as if you were preparing a tin for a Christmas cake. Preheat the oven to 160°C, 140°C fan, gas 3.
  2. Crush the biscuits to fine crumbs. Transfer to a bowl, pour in the melted butter and stir evenly to combine. Tip into the prepared cake tin and press some of it up the sides with your hands to make the crust, packing it firmly and making sure it's even, but it doesn't need to come to the top of the tin. You'll need to start by building up the sides to about 4cm high, then build move up above that, until you reach about 7cm high. Make the top edge as level as possible. You’ll probably find that the sides will be thicker at the base than at the top, but you want them to be an even thickness and to have enough crumb mixture for the base, so gently brush down the excess with your fingertips. Now press down the remaining crumbs to form a stable base layer – there should be no holes or very thin patches anywhere. Smooth everything over with the back of a spoon, then chill for at least 15 minutes.
  3. Put all the remaining ingredients, except the cookie dough, in a large mixing bowl and beat with an electric whisk until completely smooth and combined. Take the cake tin out of the fridge and carefully pour in the cheesecake mixture – it should come just below the line of the biscuit crust – don’t let it go above. Put the tin on a baking tray and gently transfer to the middle of the oven to cook for 40 minutes.
  4. Meanwhile, cut or pull the cookie dough into small pieces – around 1-2cm square – and chill again. Once the cheesecake has had 40 minutes, remove it from the oven and very carefully top with the pieces of cookie dough, spreading them evenly to cover the whole of the top of the cheesecake (break them into smaller pieces If necessary). Return it to the oven and cook for a further 5 minutes, then turn the heat up to 220°C, 200°C, gas 7 and cook for another 12 minutes – you don’t need to wait for the oven to heat properly; just start the timer immediately.
  5. Once the time is up and the cookie dough has spread into one large cookie, remove the cheesecake from the oven – it will still look wobbly in the middle but this is fine. Cool on a wire rack with some kitchen roll underneath to catch any butter drips then, once cool, chill overnight.
  6. The next day, remove the cheesecake carefully from the tin (it might need 10 minutes out of the fridge before sliding out of the tin) and slice with a large sharp knife, or a good serrated one. Leftovers will keep for 2 days in the fridge, but it is best eaten on the day.

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