Matt Tebbutt showcased a delicious cookie dough cheesecake with chocolate and vanilla on Saturday Kitchen.

The ingredients for the cookie dough are: 85g unsalted butter , 75g soft brown sugar , 130g toasted plain flour, 1 vanilla pod, split, seeds only, 3 tsp full-fat milk (you may need a little more), 25g white chocolate, finely chopped, 25g dark chocolate, finely chopped and pinch salt.

For the base: 300g speculoos biscuits and 130g unsalted butter, melted.

For the vanilla cheesecake mixture: 350ml double cream , 1 split vanilla pod, seeds only, 550g cream cheese and 100g icing sugar.

To serve: white and dark chocolate shavings.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.