Raspberry White Chocolate Cheesecake Cookies

Instructions

For the White Chocolate Cheesecake Filling

Line a small cookie sheet with parchment paper.
Add the cream cheese to a small bowl. Mix on medium-high speed with an electric mixer until smooth, about 1 minute.
5 oz (142 g) cream cheese, cold
Add in the melted and slightly cooled white chocolate and mix on medium speed until fully combined.
(Make sure the white chocolate isn’t too hot. If it is, it can cause the cream cheese to separate. If this happens, let the mixture cool a bit and then mix, and it should pull together into a smooth mixture again.)
4 oz (113 g) white chocolate bar, melted and slightly cooled
Scoop the cheesecake filling into 20, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.
Pop them into the freezer until completely frozen.

For the Raspberry Jam

Add the raspberries to a medium saucepan over medium low heat. Heat for about 5 minutes, mashing at the beginning, until the raspberries break down and are liquidy.
12 oz (340 g) fresh raspberries
Over a medium bowl, pass the raspberries through a sieve to remove the seeds. You should have about 3/4 cup (180 ml) of liquid.
(You'll really want to press the raspberries against the sieve to get as much liquid out as possible. See photo in the blog post above.)
Return the raspberry liquid to the saucepan, off the heat, and whisk in the sugar.
1/3 cup (66 g) granulated white sugar
Heat the mixture over medium heat for about 15-17 minutes until the jam is thick. It should measure out to a heaping 1/3 cup (80 ml).
Remove from the heat and pop in the fridge to chill while working on the dough.

For the Cookies

Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
2 3/4 cups (344 g) all purpose flour, spooned and leveled , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
(You can also use the bowl of a stand mixer fit with a paddle attachment.)
1 cup (200 g) granulated white sugar, 1 cup (227 g) unsalted butter, very softened
Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
1 egg, at room temperature, 2 tsp vanilla
Add in the dry ingredients. Mix on low speed just until combined.
Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more.
(Basically, we are trying to evenly disperse the jam!)
"Cut" the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
Scoop the dough into 20 portions with a 2 tbsp cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough. Make sure the cheesecake is completely covered in cookie dough. Shape each cookie dough section into a slightly flattened disc, rather than a ball.
(The cookie dough does not spread as well if not slightly flattened.) See photos in the blog post above.
Roll the cookie dough in sugar.
(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
1/4 cup (50 g) granulated white sugar, for rolling dough in
Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.
(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!

Raspberry White Chocolate Cheesecake Cookies

Ingredients

For the White Chocolate Cheesecake Filling

For the Raspberry Jam

For the Cookies

Instructions

For the White Chocolate Cheesecake Filling

For the Raspberry Jam

For the Cookies