Your guilty pleasure this lockdown: Baker wows with her simple recipe for NO-BAKE chocolate cookie dough cheesecake
- Eloise Head has shared her recipe for chocolate cookie dough cheesecake
- The self-taught London baker makes the dessert without using an oven
- She uses basic ingredients like butter, flour, sugar, milk, flour, and vanilla extract
- Photos of the cake have gone viral, racking up more than 42,000 likes online
An 'Instagram famous' baker has shared her simple recipe for a 'no bake' chocolate cookie dough cheesecake, which can be made without using an oven.
Eloise Head, who shot to stardom during the first Covid lockdown by posting videos of quick and easy desserts on her now-viral food blog, FitWaffle Kitchen, makes the cake with basic ingredients such as flour, butter, sugar, milk and vanilla extract.
In a recent post, the self-taught chef, from London, said it has a cookie dough base topped with a vanilla chocolate chip filling and layers of chocolate ganache.
'I have been dreaming of this cheesecake and I'm so excited to finally bring it to life!' Ms Head wrote in the caption.
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London baker Eloise Head's 'no bake' chocolate cookie dough cheesecake, which can be prepared in minutes without turning on an oven
Photos of the cake, which have gone viral, racking up more than 42,000 'likes' since they were uploaded online on June 17, have set mouths watering around the world.
'Holy moly,' one woman wrote.
'This looks amazing,' said a second, while a third tagged her friend saying: 'You need to make this.'
Another said the cake has given her 'all the excuses' she needs to start baking.
To make the cheesecake, Ms Head mixes 110 grams of softened butter with 50 grams of granulated sugar and 100 grams of light brown sugar in a bowl, then creams them together.
She adds 30ml of milk and one teaspoon of vanilla extract, then mixes again before adding a pinch of salt and 160 grams of heat treated plain flour.
Photos of the cake (pictured) have set mouths watering around the world
Ms Head (pictured) shot to online stardom by sharing videos of simple desserts during the first Covid lockdown in early 2020
Flour can be heat treated by simply spreading two cups on a baking sheet and baking for about 5 minutes at about 175 degrees Celsius.
The flour should be left to cool completely before being used in a recipe.
Heat treating kills bacteria that could be lingering in the flour before cooking.
Once the mixture has formed into a dough, Ms Head sets one third aside and presses the remainder into an eight inch springform tin, then leaves it to one side while she turns her attention to the filling.
To make this, she adds 480ml of chilled double cream to a bowl and whisks until stiff peaks have formed across the top.
In another bowl, she adds 500 grams of cream cheese and 120 grams of icing sugar along with one teaspoon of vanilla extract, then whisks until creamy.
Ms Head then folds in three quarters of the whipped cream and whisks again before adding 100 grams of chocolate chips.
The cake can be made with basic ingredients such as butter, flour, sugar, milk and cream
Ms Head finishes the cake with a rich layer of chocolate ganache (pictured), made from melted chocolate and hot double cream
She spoons the filling onto the cookie dough base, smoothing the top with the back of a spoon, then refrigerates for a minimum of six hours.
Using the leftover cookie dough, Ms Head makes mini dough balls and leaves them in the fridge alongside the cheesecake.
Next it’s time for the chocolate ganache.
She makes this by mixing 150 grams of chocolate chips with 150ml of hot double cream.
Once the ganache has cooled, she pours it over the top of the cheesecake, allowing the sauce to trickle down the sides.
Ms Head pipes whipped cream around the edge and decorates with the mini dough balls she made from the leftover cookie dough.
She said the cake should be refrigerated for another two hours to set before serving.
Ms Head described the cake as 'absolutely heavenly' and said anyone who loves cookie dough 'needs to make it now'.
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