Using the new Darrel Lea/ cheesecake factory collab chocolate
Cheesecake recipe
225g cream cheese
150g caster sugar
6g cornflour
2g salt
25g milk
1 egg
- Beat cream cheese
- Add sugar
- Add egg
- Add milk and cornflour and beat
- Add salt
- Bake at 160 for 15 minutes or until just set and slightly jiggle
- Scoop into 15g portions and freeze
Cookies:
226g burnt butter
200g brown sugar
135g caster sugar
2 eggs
1 1/2 tsp vanilla essence
362g plain flour
2 tsp corn flour
1 tsp baking powder
1 tsp bicarbonate of soda
3/4 tsp salt
113g chocolate chips (milk and dark)
- Melt butter until burnt and set aside to cool
- Add both sugar and whisk
- Add eggs and vanilla and whisk again
- Add all dry and stir
- Add chocolate chips
- Weigh at 70g each or use an ice cream scoop
- Place a thumbprint into the dough and add the frozen cheesecake balls
- Roll dough in your hands until cheesecake is completely covered
- Bake at 150 C for 15-18 minutes or until golden brown
- Once out of the oven add your chopped chocolate and salt
Eat and enjoy
