Red Velvet Cheesecake with Chocolate Chip Cookies
Prep Time
45 min
Porties
Serveert 12
Niveau
Easy
Craving a dessert that looks amazing and tastes even better? This Red Velvet Cookie Cheesecake is rich, creamy, and full of flavor. It starts with a soft red velvet base, is layered with smooth cheesecake, packed with chocolate chip cookies, and finished off with a silky white chocolate ganache.
The best part? You don’t need advanced baking skills to make it. With a few simple steps and some chilling time, you’ll have a homemade cheesecake that looks bakery-worthy and tastes absolutely incredible.
Ingrediënten
Bakvorm ø 24 cm
Use cream cheese at room temperature for a smooth batter without lumps.
Do not overmix once the eggs are added, otherwise too much air gets into the batter and the cheesecake may crack.
125 °C may seem low, but it’s perfect for a soft and creamy cheesecake. At higher temperatures, it could crack.
Keep the oven door closed during baking to avoid temperature fluctuations.
Only pour the ganache over the cheesecake once it has fully cooled, otherwise the surface will melt.
Allow the cheesecake to set properly (at least 6 hours, preferably overnight). This improves the flavor and makes for clean slices.
Decorate the cheesecake just before serving so the cookies stay crisp and the whipped cream holds its shape.
I used a 24 cm springform pan.
Craving a dessert that looks amazing and tastes even better? This Red Velvet Cookie Cheesecake is rich, creamy, and full of flavor. It starts with a soft red velvet base, is layered with smooth cheesecake, packed with chocolate chip cookies, and finished off with a silky white chocolate ganache.
The best part? You don’t need advanced baking skills to make it. With a few simple steps and some chilling time, you’ll have a homemade cheesecake that looks bakery-worthy and tastes absolutely incredible.
Stappenplan
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1
Chop the white chocolate (100 g) into pieces. |
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2
Place the flour together with the cocoa powder and baking powder in a bowl. Mix well. |
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3
In another bowl, beat the melted butter, white caster sugar, vanilla sugar, and salt for 1 minute. Add the eggs one at a time and mix until smooth. Add the red food coloring and mix briefly. Sift in the flour mixture and mix for 1 minute. Fold in the chopped white chocolate. |
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4
Grease a springform pan, line the bottom with baking paper, and spread the red velvet batter evenly over the base. |
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5
Mix the cream cheese, granulated sugar, and vanilla sugar for 1 minute. Sift in the cornstarch and mix until smooth. Using a spatula, gently fold in the eggs one at a time. |
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6
Spread half of the cheesecake batter over the red velvet base. Place the chocolate chip cookies on top and press them lightly into the batter. Pour the remaining cheesecake batter over and smooth the surface. |
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7
Preheat the oven to 125 °C (conventional, top and bottom heat). Bake the cheesecake for 55–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracks. |
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8
Heat the cream (45 ml) until just below boiling point. Add the white chocolate (100 g), let sit for 1 minute, and stir until smooth. |
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9
Pour the ganache over the cheesecake and let it set in the fridge for several hours, preferably overnight. |
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10
Slice the cheesecake. Decorate with swirls of whipped cream, chocolate chip cookies, and some red velvet crumbs if desired. |
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