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Blueberry Cheesecake Cookies
Ingredients
- Cookie dough
- 75 g granulated sugar
- zest of 1 lemon
- 115 g unsalted butter softened
- 2 egg yolks room temperature
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 240 g plain gluten free flour blend
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 70 g blueberry jam
- Cheesecake filling
- 115 g full-fat cream cheese room temperature
- 2 tbsp granulated sugar
- 35 g heavy warm; or double cream
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- You'll also need
- 100 g granulated sugar
- Blueberry sauce
- 175 g 175 g fresh or frozen blueberries or frozen blueberries; fresh
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
Directions
- Adjust the oven rack to the middle position, preheat the oven to 180°C (350°F), and line two large baking sheets with parchment paper.
- You can prepare the cookie dough using a stand mixer fitted with the paddle attachment, a hand mixer fitted with double beaters, or by hand.
- Add the sugar and lemon zest to a large bowl (or the bowl of a stand mixer, if using), and use your fingertips to rub the zest into the sugar. This helps release more essential oils from the zest and makes the cookies even more lemony and aromatic.
- Add the softened butter and vanilla and cream everything together until pale and fluffy.
- Add the egg yolks and mix well to combine.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, xanthan gum and salt. Add them to the wet ingredients.
- Mix well until you get a smooth cookie dough with no flour clumps. It should have a scoopable consistency and shouldn’t be sticky to the touch.
- Transfer 1/3 of the cookie dough into a separate large bowl or deep plate and spread it out.
- Dollop 1/3 of the blueberry jam over the dough and use the end of a knife or a small offset spatula to swirl it around.
- Cover the jam-swirled layer with the next 1/3 of the cookie dough. Take small portions of cookie dough, flatten them with your fingers and lay them on top until the jam-swirled layer is completely covered.
- Dollop another 1/3 of the blueberry jam over the dough and swirl it around. Then use the remaining cookie dough to completely cover the layers underneath.
- Dollop the remaining blueberry jam over the top and swirl it around.
- Use a silicone spatula to gently fold the cookie dough over itself 2-3 times to create even marbling. Don’t overdo it, as you don’t want the blueberry jam to become fully mixed into the cookie dough.
- In a bowl, use a wooden spoon or silicone spatula to mix the room-temperature cream cheese and sugar together until smooth and well combined.
- Add the warm heavy/double cream and vanilla and fold everything together into a fairly loose, smooth mixture. It should have the consistency of cheesecake filling but shouldn’t be too runny. If the filling is too firm, add 1-2 tsp extra cream to loosen it.
- Put the granulated sugar into a small bowl.
- Use a 2 tbsp cookie or ice cream scoop to scoop out a portion of cookie dough and drop it directly into the granulated sugar. Roll it around until evenly coated, then roll it between your palms to form a ball.
- Place the sugar-coated cookie dough ball onto the lined baking sheet and use a 1 tbsp measuring spoon to make an indent in the centre. Because of the jam swirl, the dough may crack slightly around the edges. This is fine and the filling won’t leak out.
- Repeat with the remaining cookie dough until you have 14 cookies in total. Space them at least 5 cm apart on the baking sheets, as they will expand and spread slightly during baking.
- Fill each cookie with about 2-3 tsp of cheesecake filling. They will be filled almost to the brim, but the filling shouldn’t overflow.
- Bake the cookies one baking sheet at a time at 180°C (350°F) for about 10-12 minutes, or until they have spread and puffed up slightly and the cheesecake filling has set.
- While the first batch is baking, keep the second baking sheet at room temperature on the counter. There is no need to refrigerate it.
- The cookies will be very soft and fragile immediately after baking. Allow them to cool completely to room temperature on the baking sheet. Don’t move them to a wire rack while they’re still warm, as they could crumble or break.
- If desired, you can correct the shape of the cookies while they’re still hot and malleable. Use a round cookie cutter slightly larger than the cookies to gently nudge them into a round shape.
- While the cookies are cooling, combine the blueberries, sugar and lemon juice in a saucepan. Cook over medium-low heat until the blueberries have released their juices. The blueberries should be soft but not mushy. Remove from the heat.
- In a small bowl, mix the cornstarch/cornflour with the water. Add this slurry to the blueberry mixture and stir well.
- Cook over medium-high heat, stirring constantly, until the blueberry juices have thickened, about 2-3 minutes.
- Remove from the heat, pour the thickened blueberry sauce into a bowl and allow it to cool completely to room temperature.
- Just before serving, add a spoonful of blueberry sauce on top of each cookie.
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