Double Cookie Crust Loaf Pan Cheesecake

Double Cookie Crust Loaf Pan Cheesecake


Chocolate Cookie Crust

125g cake flour

10g cocoa powder

60g unsalted butter

1 egg (about 55g)

2g baking powder

50g granulated sugar

1.5g salt



250g softened cream cheese

40g granulated sugar

1 egg

8g cornstarch

50g heavy cream



  1. In a clean bowl, mix together cake flour, baking powder, cocoa powder, sugar, and salt. Mix in the unsalted butter. Add in 1 egg and mix until well combined. Divide into two equal portions. Line the loaf pan with parchment paper. Take half of the dough, press it down firmly to cover the bottom of the loaf pan. Set it in the fridge to keep it cool. Save the other half of dough in the fridge as well.
  2. In another bowl, mix well softened cream cheese and sugar until well combined. Mix in 1 egg, cornstarch and heavy cream until well combined. Sift once. Pour the batter into the loaf pan, smooth it out. Roll the other half of cookie dough flat and place it on the top of the cheesecake batter. Preheat the oven to 356(180) and let bake for 35 minutes. Let the cheesecake cool in the fridge overnight. Slice and serve.
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