These New York Cheesecake Cookies are a delightful fusion that combines the rich, creamy essence of a classic New York cheesecake with the convenient, bite-sized format of a cookie. The image showcases several round, golden-baked cookies, each featuring a distinct, slightly recessed center filled with a smooth, bright white, and seemingly tangy cheesecake filling. One cookie is shown with a bite taken out, revealing the soft, slightly chewy cookie base contrasted with the luscious, creamy interior. These cookies offer a sophisticated yet comforting treat, perfect for those who adore cheesecake but prefer a more casual, individual serving. They are simpler to make than a full cheesecake and offer a satisfying balance of textures and flavors.
Ingredients:
For the Cookie Base:
- 1 ½ cups (180g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened at room temperature
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz (226g) cream cheese, softened at room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg yolk (reserving the white for another use or discard)
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour (helps stabilize the filling)
- A pinch of lemon zest (optional, for authentic cheesecake flavor)
Equipment:
- Large mixing bowls (2)
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Small round cookie cutter (approx. 2.5-3 inches / 6-7.5 cm diameter) or a round glass
Instructions:
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and ½ cup granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the large egg and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Gather the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes to an hour. This makes the dough easier to handle.
- Prepare the Cheesecake Filling:
- While the cookie dough is chilling, prepare the filling. In a medium mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, with no lumps.
- Add the ¼ cup granulated sugar and beat until well combined and smooth.
- Beat in the large egg yolk, ½ teaspoon vanilla extract, and 1 tablespoon all-purpose flour until the mixture is completely smooth and creamy. If using, add a pinch of lemon zest.
- Set the cheesecake filling aside.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out the chilled cookie dough to about ¼-inch thickness.
- Using a round cookie cutter (or the rim of a glass), cut out circles of dough. Reroll scraps as needed.
- Carefully transfer the cookie circles to the prepared baking sheets, spacing them about 1 ½ inches apart.
- Using your thumb or the back of a small spoon, gently make an indentation in the center of each cookie, leaving a raised edge to hold the filling. Be careful not to press all the way through the dough.
- Fill and Bake the Cookies:
- Spoon about 1-2 teaspoons of the cheesecake filling into the indentation of each cookie. Don’t overfill, or it might spill during baking.
- Bake for 12-16 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake filling is set and slightly puffed. The filling may still look slightly soft in the very center but will firm up as it cools.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The cheesecake filling will continue to set as the cookies cool.
- Chill and Serve:
- For the best cheesecake-like texture and flavor, transfer the cooled New York Cheesecake Cookies to an airtight container and refrigerate for at least 2-3 hours before serving. This allows the filling to fully chill and firm up, mimicking the texture of cheesecake.
- These cookies are best served chilled, offering a refreshing and satisfying treat that beautifully combines two classic desserts. They are a perfect make-ahead option for parties or a delicious indulgence for any cheesecake lover.