Equipment
Ingredients
Cream Mixture
- 225 g cream cheese, completely softened to room temperature
- 60 g powdered sugar, sifted
- 10 ml vanilla extract
- 480 ml heavy whipping cream, very cold
Cookie Layers
- chocolate sandwich cookies
Nutrition (per serving)
Method
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until completely smooth and free of any lumps.
Reduce the mixer speed to low and slowly pour in the cold heavy whipping cream. Once incorporated, increase speed to medium-high and whip until stiff, spoonable peaks form.
Spread a very thin layer of the cream mixture onto the bottom of a 20x20 cm baking dish using a silicone spatula. Arrange a single, flat layer of chocolate sandwich cookies over the cream, breaking a few cookies to fill in any large gaps.
Spoon roughly one-third of the remaining cream mixture over the cookies and smooth it into an even layer. Repeat this process to create two more layers of cookies and cream, ending with a final layer of the cream mixture on top.
Crush the remaining 4 to 5 cookies and sprinkle the crumbs evenly over the top cream layer. Cover the dish tightly with plastic wrap.
Refrigerate for at least 8 hours, or preferably overnight, to allow the moisture from the cream to soften the cookies into a cake-like texture.
Chef's Notes
- To accelerate the softening process if you are in a rush, quickly dunk each cookie in cold milk for exactly one second before placing it in the dish.
- For an elegant presentation, line your baking dish with two crossed strips of parchment paper before assembling. This creates a sling that allows you to lift the entire chilled cake out for clean slicing.
- Do not over-whip the heavy cream. Once it reaches stiff peaks, stop immediately. Over-beating will cause the cream to separate into butter and buttermilk, ruining the silky texture.
- You can easily scale this recipe for a crowd by doubling the ingredients and building it in a 9x13 inch rectangular baking dish.
Storage
Refrigerator: 3 days — Keep tightly covered with plastic wrap to prevent the cream from absorbing refrigerator odors.
Freezer: 1 month — Can be frozen for a firmer, ice-cream cake texture. Thaw for 15 minutes before slicing.
