Cookies and Cream Cheesecake Cake

Cookies and Cream Cheesecake Cake

Ingredients:

• For the Cake:

• 4 large eggs, separated 🥚
• 3/4 cup granulated sugar, divided 🍬
• 1 tsp vanilla extract 🌿
• 1/2 cup all-purpose flour 🌾
• 1/4 tsp salt 🧂
• 1/2 tsp baking powder 🥄
• 1/4 cup unsweetened cocoa powder 🍫
• 1/2 cup crushed chocolate sandwich cookies (like Oreos) 🍪
• Powdered sugar, for dusting 🍥

• For the Cookies and Cream Filling:

• 1 cup heavy cream 🥛
• 1/4 cup powdered sugar 🍥
• 8 oz cream cheese, softened 🧀
• 1 tsp vanilla extract 🌿
• 1 cup crushed chocolate sandwich cookies (like Oreos), divided 🍪

Instructions:

Preheat Oven and Prepare Pan:
1️⃣ Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.

Make the Cake:
2️⃣ In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract.
3️⃣ In another bowl, sift together all-purpose flour, salt, baking powder, and cocoa powder. Stir in the crushed chocolate sandwich cookies.
4️⃣ Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.

Whip Egg Whites:
5️⃣ In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.

Combine Batter:
6️⃣ Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.

Bake the Cake:
7️⃣ Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
8️⃣ Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prepare for Rolling:
9️⃣ While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
🔟 When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.

Roll the Cake:
1️⃣1️⃣ Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.

Make the Cookies and Cream Filling:
1️⃣2️⃣ In a medium bowl, beat the heavy cream with powdered sugar until stiff peaks form.
1️⃣3️⃣ In another bowl, beat the cream cheese until smooth. Add the vanilla extract and fold in half of the crushed chocolate sandwich cookies until well combined.

Assemble the Roll Cake:
1️⃣4️⃣ Carefully unroll the cooled cake and remove the towel. Spread the cream cheese and cookie mixture evenly over the cake.
1️⃣5️⃣ Sprinkle the remaining crushed chocolate sandwich cookies over the cream cheese layer.

Roll the Cake Again:
1️⃣6️⃣ Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.

Chill and Serve:
1️⃣7️⃣ Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
1️⃣8️⃣ Before serving, dust with additional powdered sugar or cocoa powder if desired. Slice and serve chilled.

Yield:
This recipe makes a delicious Cookies and Cream Cheesecake Cake, perfect for 8-10 servings.

Enjoy the classic combination of chocolate cookies and creamy cheesecake in this delightful roll cake, ideal for any dessert lover!