HOW TO MAKE NEW YORK CHEESECAKE COOKIES?
New York Cheesecake Cookies are a variant of the traditional cheesecake recipe. I love how crispy, chewy, dense, and fluffy they are and their creamy lemon cheesy filling, YOU CAN’T FORGET THEM!
1+1⁄4 cup graham crackers finely crushed.
Softened cream cheese, I used 3 oz.
Flour, about 1 cup.
Softened unsalted butter, A .Cup.
Packed brown sugar, half cup, or more, if you want the cookies so sweet.
Baking powder, about 2 tbsp.
Granulated sugar, 4 tbsp.
Two teaspoons of lemon zest.
Vanilla extract, a .Tsp.
I heated the oven to 350℉.
I mixed the graham cracker, with flour and baking powder together in a medium mixing bowl.
In another large bowl, I used an electric hand mixer to beat the butter with the brown sugar.
I added in the white egg and beat well together. I whisked in the crumbs of the graham cracker and beat again, till well combined.
I beat the cream cheese in a different medium bowl with sugar, egg yolk, vanilla, and lemon zest.
I scoop out the cookie dough using a small ice cream scoop and put it on a nonstick or parchment-lined baking sheet.
Flatten dramatically, pressing the thumb to create a tiny bowl shape in the middle of the ball. With the leftover dough, I repeated.
On the cakes, I spoon the cream cheese into the indents.
I baked for 15 minutes until the filling is scarcely set and the cookies are gently golden. I let the baking sheets to cool for 10 minutes before removing them and cooling completely on a wire rack.