Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla on medium-high speed with an electric mixer until fluffy and sugar dissolves, about 2 minutes. Scoop the filling into 20 portions (2 tsp each) on the sheet and slightly flatten each into a disc. Freeze until completely frozen.
- Make Blueberry Jam: In a medium pot over medium heat, combine blueberries and 1/4 cup sugar. Cook for about 40 minutes, smashing the berries halfway through with a wooden spoon. Stir continuously near the end as jam thickens and sticks to the pot. Cook until jam is very thick and reduced to about 1/2 cup. Remove from heat and chill in the fridge.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Prepare Cookie Dough Base: In a large bowl, rub lemon zest and 1 cup sugar together with fingertips to release flavor. Add softened butter and cream together with an electric mixer on high until very light and fluffy, 1-2 minutes. Add egg and 2 tsp vanilla, mixing on medium until pale and fluffy, about 1-2 minutes more.
- Add Dry Ingredients: Mix dry ingredients into wet ingredients on low speed just until combined.
- Incorporate Blueberry Jam: Push 3/4 of dough to one side of the bowl, flatten remaining 1/4 on the bottom. Spoon 1/4 of jam onto flattened dough. Add another 1/4 of dough on top, then 1/4 jam again. Repeat this layering two more times. Cut dough into quarters with a spatula and fold gently just to create small pockets of jam throughout without fully blending.
- Assemble Cookies: Scoop dough into 20 portions using a 2 tbsp scoop. Slightly flatten each portion, then place one frozen cheesecake disc in the center. Enclose cheesecake completely with cookie dough, shaping each cookie into a slightly flattened disc for even baking.
- Roll and Bake: Roll each cookie dough ball in 1/4 cup sugar reserved for rolling. Transfer to prepared baking sheets, baking 6 cookies at a time for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies into perfect rounds.
- Cool and Serve: Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure the cream cheese is well chilled for easier shaping of the cheesecake discs.
- Keep the cheesecake discs frozen until ready to assemble cookies to prevent melting.
- Smashing the blueberries halfway while making jam helps create a thicker consistency.
- Gently folding the jam into the dough creates pockets of jam without fully blending, enhancing texture and flavor.
- Flattening cookies slightly before baking ensures better spreading and texture.
- Rolling cookies in sugar before baking adds a crisp, sweet crust.
- Use parchment paper to prevent sticking and facilitate cleanup.
- Adjust baking time slightly depending on your oven’s temperature and cookie size.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian