Strawberry Cheesecake (Printable Version)
Pillowy cookies packed with strawberries and a gooey cheesecake middle. Each bite's soft and sweet with strawberry in every mouthful.
# What You'll Need:
→ Cheesecake Filling
01 -
2.5 ml vanilla extract
02 -
15 g powdered sugar
03 -
113 g cream cheese, let it get soft
→ Cookie Dough
04 -
45 g white chocolate chips, totally optional
05 -
15 g freeze-dried strawberries, smash them up
06 -
1 g salt
07 -
2 g baking powder
08 -
190 g all-purpose flour
09 -
5 ml vanilla extract
10 -
1 big egg
11 -
150 g white sugar
12 -
113 g unsalted butter, let it soften up
# Steps to Follow:
01 -
Pop the cream cheese, sugar, and vanilla into a bowl. Mix everything up till there aren’t any lumps and it feels super creamy. Scoop into teaspoons and drop onto baking paper. Freeze these blobs for half an hour or until they’re solid.
02 -
Toss the butter and sugar into your biggest bowl. Beat them together till the mix gets kind of fluffy and looks pale. Crack in the egg and toss in the vanilla, then beat again till smooth.
03 -
In a different bowl, stir the salt, baking powder, and flour together. Gradually dump this dry mix into your wet mixture, stopping once everything’s just pulled together.
04 -
Now, gently stir in the crunched-up strawberries and the chocolate chips if you want. Make sure they’re spread through but don’t overmix.
05 -
Get your oven set to 175°C and cover a baking tray with parchment. Scoop about 22 g dough and press it into a flat circle. Plop a frozen cheesecake center on top and wrap dough around it, pinching to seal shut. Do the same with the rest, keeping them a good 5 cm apart.
06 -
Bake your cookies for 12 to 14 minutes. When you see the edges going golden but the middles still feel a bit soft, take them out. Let them sit on the tray for 5 minutes before you shift them to a rack to finish cooling.
# Additional Notes:
01 -
Freezing the cheesy center makes putting them together easier and keeps it from leaking while baking.
02 -
Keep these cookies in a container with a lid in the fridge for up to 5 days. You can eat them cold or bring them to room temp first.
03 -
If you don’t have freeze-dried strawberries, you can use a swirl of strawberry jam or diced fresh berries that you’ve wiped dry.