Starbucks Cookies and Cream Cheesecake

Name: Starbucks Cookies and Cream Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Cream cheese; 65 grams Granulated sugar; 70 ml Heavy cream (milk is ok too); 15 grams Corn starch; 2 Egg whites; 1 bag Oreo cookies; 25 grams Butter

cookpad.japan @cookpad_jp

I tried this because I wanted to make my favorite Starbucks cookies and cream cheesecake. Something is different about Starbucks cheesecake compared to regular cheesecakes! After trial and error, I was able to create it.
I'd like for those of you who love this cheesecake to give it a try! Let me know what you think!

If you finely grind the cookies sprinkled for the crust and on top, it'll closely resemble the real thing, but it's also delicious if they have a chunky texture too! When you bake the cheesecake in water bath, use a pan with a non-removable bottom, place something high beneath the pan so it will not submerge under water, or just cover the bottom of the pan with aluminum foil, to prevent the hot water from seeping in. Recipe by Naomin

cookpad.japan @cookpad_jp

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Ingredients

6 servings

200 gramsCream cheese
65 gramsGranulated sugar
70 mlHeavy cream (milk is ok too)
15 gramsCorn starch
2Egg whites
1 bagOreo cookies
25 gramsButter

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Steps

1

Line the cake pan with parchment paper. Preheat the oven to 160℃ (325℉). Boil water for baking later.
2

Oreo cookies: Remove the cream filling, and grind into small pieces in a mortar or food processor. Roughly smash 8 cookies for inside the cake.
3

Set aside 30 g ground cookies for the top, and mix melted butter into the rest. Press down the buttered cookies into the bottom cake pan, and spread out. Chill in the refrigerator.
4

Mix cream cheese until softened. Add 1/3 of sugar, heavy cream, and corn starch in that order, mixing well with a whisk with each addition.
5

Make the meringue: Add the rest of the sugar into the beaten egg whites and whisk. Make a smooth, firm meringue that's shiny on the surface.
6

Add 1/3 of the meringue into the mixture from Step 4, mix lightly, and then add rest of the meringue. Fold in lightly with a rubber spatula.
7

Add the roughly smashed 8 cookies, mix lightly and pour into the cake pan. Sprinkle the set-aside cookies on the surface.
8

Bake for 45 minutes in a 160℃ (325℉) oven by placing the cake pan in a baking sheet filled with hot water. Freshly baked cheesecake is soft. Once it has cooled down slightly, remove the parchment paper on the sides, and chill in the refrigerator for more than half a day.
9

This is a real Starbucks cookies and cream cheesecake!