Jam Cheesecake Cookies combine the creamy richness of cheesecake with the sweet tang of raspberry jam, all wrapped up in a delicious cookie. Dusted with melted white chocolate and sprinkled with desiccated coconut, they are a treat for any occasion.
Ingredients:
- 125g room temperature cream cheese, chopped
- 125g unsalted butter, room temperature, chopped
- 155g (3/4 cup) caster sugar
- 2 teaspoons vanilla extract
- 250g (1 2/3 cups) plain flour, plus extra for dipping
- 155g (1/2 cup) raspberry jam
- 75g white chocolate, melted
- 2 teaspoons desiccated coconut
Method:
Preheat the oven to 180°C (350°F). Line baking trays with baking paper.
In a large mixing bowl, whisk together the cream cheese, unsalted butter, caster sugar and vanilla extract until smooth and creamy.
Gradually add the plain flour to the cream cheese mixture, mixing until well combined and the mixture forms a soft dough.
Scoop out about 1 tablespoon of the dough and flatten slightly in the palm of your hand. Make a small indentation in the centre with your thumb or the back of a spoon.
Spoon a small amount (about 1/2 teaspoon) of raspberry jam into the indentation of each cookie.
Fold the edges of the cookie dough around the jam to completely enclose it, forming a ball. Dust the cookie ball lightly in flour. Place on the baking tray and repeat with the remaining dough.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove from the oven and leave to cool for 5 minutes on the baking sheet. Transfer them to a wire rack to cool completely.
When cooled, drizzle each cookie with melted white chocolate using a spoon or piping bag.
Immediately sprinkle desiccated coconut over the melted white chocolate before it sets.
Allow the white chocolate to set completely before serving or storing in an airtight container.
