Cheesecake Cookies Recipe 🤍 These cheesecake cookies with fresh raspberries are a true delight. Fluffy, creamy, and fruity – perfect for any occasion! 🥰 📝 Ingredients: For the cookie dough: - 125 g butter, softened - 100 g sugar - 1 egg (size M) - 1 tsp vanilla extract - 190 g flour (Type 405) - 1/2 tsp baking powder - 1/4 tsp salt - 100 g fresh raspberries, chopped For the cheesecake filling: - 100 g cream cheese - 50 g sugar - 1/2 tsp vanilla extract - 1 tbsp cornstarch 🤍 Instructions: 1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the flour, baking powder, and salt, stirring until a homogeneous dough forms. Gently fold in the chopped raspberries. 3. In a separate bowl, beat the cream cheese, sugar, vanilla extract, and cornstarch until smooth. 4. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet. Make small indentations in the center of each dough ball with a damp finger or a spoon. Fill each indentation with about a teaspoon of the cheesecake mixture. 5. Top the filled cookies with small pieces of dough, covering the filling. Use a spoon to gently pull the dough from bottom to top, forming a ball. Sprinkle with white chocolate shavings. 6. Bake the cookies for 12-15 minutes until they are lightly golden brown. 7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious raspberry cheesecake cookies with a glass of milk or a cup of tea! 🤍 - @foodwithstyle_official