Friday, 11 March 2016

Peanut Butter Cookie Dough Cheescake 花生酱曲奇面团芝士蛋糕 (中英加图对照食谱)


Do you love eating peanut butter, cookies or cheesecake? I love it all and by combining these into one cake can satisfy my cravings all in one go, isn't it wonderful? It's a delicious baked cheesecake that you should try! Have a blessed weekend!   
花生酱, 曲奇和芝士蛋糕我都爱!把这三样结合成一个蛋糕,一次过满足我的渴望,最适合不过了!这蛋糕的口感丰富美味,你一定要试哦!祝大家周末愉快!

Peanut Butter Cookie Dough Cheescake 
(recipe largely modified from here, mandarin recipe translated by Baking Taitai) 

Ingredients : (makes 18cm x 18cm square cake)
150g digestive biscuits/oreo cookies, crushed (weight without cream, I used a mixture of golden and original oreo cookies) 
60g unsalted butter, melted

150克 消化饼或奥利奥饼干压碎(重量无奶霜,我用原味奥利奥金黄奥利奥饼干
60克 无盐奶油,融化

Peanut Butter Chip Cookie Dough
75g unsalted butter, room temperature
60g brown sugar
15g caster sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
100g plain flour 
 (I used Blue Jacket unbleached all purpose flour)
180g Reese's peanut chocolate chips (can be replaced by chocolate chips) 

75克 奶油,室温
60克 黑糖
15克 细砂糖
1/4茶匙 盐
1茶匙 纯香草精
100克 中筋面粉(我用水手牌优质粉心粉
180克 Reese花生酱豆(可用巧克力豆取替)

Cream Cheese Filling:
280g cream cheese, room temperature
45g caster sugar
1 large egg, room temperature (I used an egg weighing 90g)  

1 teaspoon pure vanilla extract

280克 奶油奶酪,室温下软化
45克 细砂糖
1 颗 大鸡蛋 (我用一粒90克重量的鸡蛋)
1茶匙 纯香草精

Method 方法:

1. Line the baking pan with parchment paper. Set aside.


2. Mix the melted butter and cookie crumbs until thoroughly combined. Press the mixture firmly onto the bottom of the prepared pan.


3. Bake in preheated oven at 160 degree Celcius for 6 minutes. Remove the baking pan from the oven to cool on a wiring rack. Do not turn off the oven.  


4. Use an electric mixer, beat the butter, brown sugar, caster sugar, vanilla and salt until smooth and thoroughly combined. Mix in the flour on low speed, and mix until just incorporated. Mix in the peanut butter chips. Set aside.


5. In a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. 


6. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter.


7. Bake in the oven for about 30~35 minutes, until the top layer of cookie dough feels dry and firm and the entire pan looks set if given a gentle shake. 


8. Transfer to a wiring rack to cool completely.


9. Store in the refrigerator for 1~2 hours until cold and it's ready to be served. 


Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”

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Alib 365 said...

Hi Cheryl,
This looks yummy.
After refrigeration, would the bottom base and the upper cookie dough layer become soft? Or still crunchy?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Alib, it will be soft not crunchy, it's super delicious, you gotta try it! ;p

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