LADING

{the weekly cookie} raspberry cheesecake

It’s been a strange week around here. Snow, cold outside, still some loose ends to tie after my London trip. I really don’t know when the time flew by. But I did manage to squeeze in my weekly cookie, a cheesecake recipe from Heat Oven to 350.

13_cheesecake

The shopping list:

  • 770g flour
  • 280g butter
  • 340g sugar
  • 450g cream cheese
  • 2 eggs
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp vanilla extract
  • 150g graham crackers, crumbled
  • 250g¬†forest berry¬†fruit jam (preferably with whole fruits)

From shopping list to cookie

  • Combine flour, salt and baking powder and set aside
  • Cream butter and sugar using your mixer or a spatula
  • Add cream cheese and mix for a couple of minutes
  • Incorporate the eggs, add vanilla extract
  • Add the flour mixture in one go and incorporate with your spatula, then using your hand to create the batter
  • Refrigerate the batter for 30 minutes or so. In the meantime, preheat the oven at medium heat
  • Once out of the refrigerator, form balls of batter using your hands, then roll in the graham crackers crumble
  • Use a measure spoon (I used the 1/2 tsp) to form a indentation in the center of the cookie (and thus, press them into shape)
  • Fill the indentation with the jam (I now used the 1/4 tsp)
  • Bake for 7-8 minutes, over low to medium heat
  • Let cook in the pan for a couple of minutes, the jam is extremely hot, so be sure to handle with care

These cookies were a hit and nothing less. For the next time, I will make the crumbles less fine, and will use whole fruit jam, I bet they would look even better.

Have a lovely Sunday! Happy Easter!

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