This cold cheesecake and cookies is the one Javi chose to blow out his candles this year. It is very simple to prepare and does not need an oven.

In the United States it is very typical to find stores that sell you the dough of the cookies to eat without baking. They sell it to you in the form of a scoop of ice cream but instead of ice cream you are opposed by a ball of the cookie dough you choose, and that's how Javi fell in love with this way of eating cookies when on u8n trip to New York we tried the Cookie Dough.

Because let's face it, who doesn't eat at least a piece of unbeaten cookie dough when you're preparing it? At least I do, and with Javi it is a struggle because I always end up baking many fewer cookies than I have prepared because he eats the raw dough.

So this year I decided that I would surprise him with a different cake in which he could enjoy the cookie dough that he likes the most. The peculiarity of this cake is that it carries the uncooked cookie dough, so it does not carry eggs. I assure you that you are a cake delight, and if you do not like the raw dough, you can always bake it, but try that you will see how you fall surrendered at his feet.

For the base of the cake

• 200 g digestive biscuits with chocolate
• 90 g of melted butter

For the filling cookie dough

• 180 g pastry flour
• 1/4 teaspoon salt
• 150 g of butter cut into cubes – the butter should be soft but not too much – we take it out of the fridge and cut it into cubes and let it rest for 10 minutes outside the fridge so that it warms slightly
• 75g brown sugar
• 75 g white sugar
• 150 g of dark chocolate chips – I have used 50%
• 1 teaspoon pure vanilla extract
• 50 ml milk

For the filling of the cheesecake

• 700 g Philadelphia cream cheese at room temperature
• 300 g of cream with at least 35% fat
• 370 g condensed milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon juice
• 135 g chocolate chips
• 4 sheets of gelatin

For the chocolate ganache

• 180 g dark chocolate (the one you like best)
• 180 ml liquid cream

For whipped cream

• 250 ml of liquid cream with at least 35% fat
• 30 g icing sugar

Directions

For the base of cookies finely crush the cookies, add the melted butter and mix well.

Cover with baking paper based on a removable 20 cm mold. Put the mixture of cookie and butter on the bottom and cover well going up the walls of the mold a little (about 2 cm high) so that then the cake is more beautiful. You can leave it smooth with the cookies only at the base but it is more beautiful. Let cool while we prepare the filling.

For the filling cookie dough, in a medium bowl, sift the flour and salt together. Reserve. In a large bowl, beat the butter, brown sugar and white sugar with a blender for 2 minutes at medium speed. The butter should be fluffy. Add the vanilla and with the help of a spatula, scrape the walls of the bowl. Add the milk and mix at low speed until combined.

Add the dry ingredients little by little and once combined, scrape the walls of the bowl again. mix for 30 seconds, add the chocolate chips and chopped chocolate and mix again.

We line a tray with baking paper and form balls the size of a coin. Put the tray with cookie dough balls in the freezer while we prepare the filling.

For the cheese filling, in a large bowl, mix the cream cheese and condensed milk with a blender until creamy.

Drain the hydrated gelatin leaves, put them in a bowl and heat it for a few seconds in the microwave until it is melted. Let it lose heat and start adding the cheese mixture little by little with care that we do it little by little so that the gelatin does not solidify.

Assemble the cream until strong peaks form and add it with the help of a spatula. Add the chocolate chips and frozen cookie dough balls and pour over the mold.

We take to the fridge a minimum of 6 hours.

For chocolate coating, chop the chocolate with a knife and put it in a bowl. Boil the cream and drop it on the chopped chocolate. Wait a minute and move until we get a smooth and uniform cream.

We unmold the cake and carefully drop the chocolate on the cake carefully.

Put the cream in a bowl along with the icing sugar. Assemble the cream very cold with the help of some rods until we have firm peaks. Put the cream in a pastry bag mounted with a curly mouthpiece and decorate.

Tips and Tricks

• It is important that the treatment is very cold and the chocolate is not too hot when we go to decorate it
• You can freeze the treat once prepared and let it thaw in the fridge for at least 24 hours
• Difficulty: easy
• Preparation time: 2 hours
• Servings: 16

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