Cookie Dough Cheesecake

Ingredients for 1 servings:

• 100 g biscuits
• 50 g butter, melted
• 50 g brown sugar
• 50 g butter
• 50 g sugar
• 50 g brown sugar
• 3 tbsp Greek yogurt
• ½ tsp vanilla extract or vanilla sugar
• 140 g flour
• 60 g chocolate drops
• 200 ml cream
• 500 g cream cheese
• 100 g powdered sugar
• 1 tsp, heaped gelatin
• ½ tsp vanilla extract or vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

No-bake cheesecake

For the base, crumble the biscuits and mix well with the sugar and melted butter. Pour into a 28cm tin lined with baking paper and press evenly into the base. For the cookie dough, mix all ingredients except the chocolate. Fold this in last. Set aside about 12 balls the size of a euro coin. Spread the rest of the dough over the biscuit base and press it in firmly. Beat the cream until semi-stiff. Add the cream cheese and continue beating for about 1 minute. Stir in the powdered sugar and vanilla extract. Soften the gelatine with a little water and melt in the microwave. Quickly mix the dissolved gelatine into the mixture. Pour the cream mixture into the tin and smooth it down. Decorate with the cookie dough balls and some chocolate chips. Refrigerate the cake for at least 4 hours before eating. Note from Chefkoch.de recipe editor: Raw flour can contain bacteria that cause health problems, so-called STEC. These are toxic coliform bacteria that can enter grain via fertilizers or animal feces. The symptoms are similar to those caused by salmonella. Simply preheating the flour is not enough, as the bacteria are resistant to dry heat. Therefore, bake baked goods thoroughly. This requires an internal temperature of over 70°C for at least two minutes. (Sources: Federal Institute for Risk Assessment (BfR); Lower Saxony State Office for Consumer Protection and Food Safety (LAVES); Consumer Advice Center North Rhine-Westphalia)