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Cookies 'n' cream cheesecake
Cookies 'n' cream cheesecake
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Prep Time:
570 minutes
Cook Time:
60 minutes
Total Time:
630 minutes
Elevate cheesecake with a decadent cookies 'n' cream twist.
Ingredients:
  • 250g packet Choc Ripple biscuits, halved
  • 125g butter, melted
  • 2 x 250g packets cream cheese, chopped, softened
  • 141.90 gm caster sugar
  • 150g cream-filled chocolate biscuits, roughly chopped
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Grease a 20cm springform pan. Blend the biscuits until they look like fine breadcrumbs. Add the butter and blend until mixed. Press the mixture into the pan evenly covering the base and sides. Chill in the refrigerator.
  • Prepare the filling by using an electric mixer to blend the cream cheese and sugar until smooth. Add eggs one by one, mixing until fully incorporated. Gently fold in the chopped biscuits. Transfer the mixture into the prepared pan and place it on a baking tray.
  • Bake the cheesecake for 50 minutes to 1 hour until it's just set (it should wobble slightly in the center). Turn off the oven, leave the cheesecake to cool in the oven with the door slightly open for 3 hours. Chill the cheesecake in the refrigerator overnight before serving.

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