Cookies and cream cheesecake loaf
Serves: 12-14
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Cookies and cream cheesecake loaf
Crack through a crisp chocolate shell to encounter an indulgent creamy vanilla cheesecake with little nuggets of cookie delight in every bite
Serves: 12-14
Prep time: 25 minsTotal time: 
See more recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the cookie crust
- 1 x 200g pack Taste the Difference Quadruple Chocolate Cookies
- 75g unsalted butter, melted, plus extra to grease
For the cheesecake
- 4 sheets leaf gelatine
- 300ml double cream
- 560g full-fat soft cheese
- 2 tsp vanilla bean paste or extract
- 75g icing sugar
- 150g Taste the Difference Quadruple Chocolate Cookies, roughly chopped
For the chocolate coating
- 200g dark chocolate (around 72% cocoa solids)
- 50g coconut oil
Step by step
Get ahead
Prepare the cheesecake loaf the day before you want to serve it. Leftovers keep in the fridge for up to 3 days.
- Grease and line a 25cm x 10cm loaf tin with baking paper. Start with the cheesecake mixture. Put the gelatine sheets in a bowl of cold water and leave for 5 minutes to soften. Heat 75ml of the cream in a small pan until steaming, squeeze the water out of the gelatine and add the leaves to the hot cream. Stir to melt then set aside to cool.
- Put the soft cheese, remaining double cream, vanilla and icing sugar in a bowl and beat until thick. Stir in the cooled gelatine-cream mixture then fold through the chopped cookies. Transfer the mixture to the lined tin, carefully pressing it down gently to ensure there are no air pockets in the mixture. Refrigerate while you make the crust.
- Blitz the cookies in a food processor until they resemble fine breadcrumbs. Stir through the melted butter. Remove the cheesecake from the fridge and cover the top with the crumbs, pressing down gently to push the crumbs together. Return to the fridge for a minimum of 4 hours to set, preferably overnight.
- To make the chocolate coating, break the chocolate into small pieces and put in a microwave-safe bowl with the coconut oil. Heat for 1 minute until melted (alternatively, melt gently in a pan). Set aside to cool until thickened.
- Remove the cheesecake from the fridge and invert onto a board or serving plate. Carefully remove the tin and paper. Spread with the chocolate coating, using a palette knife to ensure the top and sides are covered, leaving the two ends exposed. Chill until set. Use a warm knife to cut when ready to serve.
