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Extract from Desserts • By Editors of Food & Wine • Published by GMC Publications


$ $ $ $ $
• • • • •
30 mins

Cookbook author Grace
Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little water. The
cookies soften as the cake chills overnight for the easiest “cheater’s” cheesecake ever.

serves 8 to 10
time 30 min plus overnight chilling

Posted by GMC Group Published See GMC Group's 292 projects » © 2019 Editors of Food & Wine / GMC Publications · Reproduced with permission. · Desserts by the Editors of Food & Wine, published by Oxmoor House (£25.00, available from
  • Step 1

    Put 20 of the chocolate cookies (reserving 50 whole ones) into
    a zippered plastic bag and, using
    a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

  • Step 2

    In a large bowl, using a hand mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup
    and ¼ cup of water and beat the chocolate cream for 2 minutes.

  • Step 3

    Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place
    1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1¼ cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending
    with a layer of 10 cookies on top.
    Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least
    8 hours and preferably overnight.

  • Step 4

    Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the sides of the cake to coat evenly. Cut into wedges and serve.

    Make Ahead
    The plastic-wrapped cake can be refrigerated for up to 3 days.

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