Cookie dough cheesecake recipe
 Vanilla cheesecake dotted with homemade cookie dough atop a buttery biscuit base. It’s got to be food heaven! 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe Tip)1 vanilla pod, split, seeds only3 tsp full-fat milk (you may need a little more)25g/1oz white chocolate, finely chopped25g/1oz dark chocolate, finely choppedpinch salt 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe Tip) 1 vanilla pod, split, seeds only 3 tsp full-fat milk (you may need a little more) 25g/1oz white chocolate, finely chopped 25g/1oz dark chocolate, finely chopped pinch salt 300g/10½oz speculoos biscuits130g/4½oz unsalted butter, melted 300g/10½oz speculoos biscuits 130g/4½oz unsalted butter, melted 350ml/12fl oz double cream 1 split vanilla pod, seeds only550g/1lb 4oz cream cheese 100g/3½oz icing sugar 350ml/12fl oz double cream 1 split vanilla pod, seeds only 550g/1lb 4oz cream cheese 100g/3½oz icing sugar white and dark chocolate shavings white and dark chocolate shavings Method To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt.Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes.To make the base, line a 23cm/9in spring form cake tin with baking paper. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base.To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl.In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt. To make the cookie dough, mix the butter and sugar together well in a bowl, then add the toasted flour, vanilla seeds and salt. Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes. Add the milk and chocolate chips, adding more milk if it doesn’t come together as a dough easily. Once it has become a dough, cover and leave to chill in the fridge for 30 minutes. To make the base, line a 23cm/9in spring form cake tin with baking paper. To make the base, line a 23cm/9in spring form cake tin with baking paper. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Blend the biscuits in a food processor or blender to a fine crumb and then stir in the melted butter. Press the mixture into the prepared tin. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base. Remove the cookie dough from the fridge and, using your hands, break up the cookie dough into irregular chunks and add on top of the biscuit base. To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl. To make the vanilla cheesecake mixture, whip the double cream and vanilla seeds until soft peaks form when the whisk is removed from the bowl. In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. In a separate bowl, beat the cream cheese and icing sugar together until thickened. Mix together the cream and sweet cream cheese. Tip the mixture into the base, smooth the top and then leave to set in the fridge. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. To serve, remove the cheesecake from the fridge 1 hour before serving. Remove it from the tin and transfer to a serving plate, discard the parchment paper and scatter over the chocolate shavings to garnish. Serve in slices. Recipe tips Toasting flour gives a nuttier flavour and removes any raw flour taste. The darker the colour, the nuttier the flavour. To toast the flour, preheat your oven to 180C/160C Fan/Gas 4. Line a baking tray with parchment paper and sprinkle over the flour. Shake the tray to make sure the flour is evenly distributed. Bake for about 5 minutes and then remove from the oven and leave it to come to room temperature before using it in this recipe.