WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES
Classic chocolate chip cookies get a make over.These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate. They're the perfect spring cookie!
Provided by Katie
Categories Cookies
Time 37m
Number Of Ingredients 13
Steps:
- In a medium sized mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and sea salt. Mix until well combined. Set aside
- Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium high speed, stopping to scrape the sides periodically, until the butter and the cream cheese are well mixed, about 1 minute.
- Add the sugars and the vanilla extract to the butter and cream cheese mixture. Beat over medium high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer and scrape the sides down periodically using a spatula.
- Then, add the eggs, one at a time, to the butter and sugar mixture, making sure to mix until combined.
- Reduce the mixer speed to low, then add the dry ingredients (about 1/2 a cup at a time) and mix until just combined.
- Then, drop in the white chocolate chunks and the raspberry jammy bits a little bit at a time and stir on low just until they are evenly distributed.
- Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
- Let the dough sit at room temperature for at least an hour, or until the dough is soft enough to scoop, before preparing to bake.
- Then, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Scoop the cookie dough into balls that are 3 tablespoons in size. I like to use a large cookie scoop for this.
- Place the cookie dough balls on the prepared baking sheet, making sure to space them so they don't get stuck together as they spread.
- Lightly press down on each of the cookie dough balls to slightly flatten the tops just a tad.
- Place the cookies in the oven, increase the temperature to 350 degrees F and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
- Remove from oven and let cool on the baking sheet for 5 minutes before removing.
Nutrition Facts : Calories 139 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 181 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
INCREDIBLE RASPBERRY CHEESECAKE COOKIES
I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!
Provided by Melissa Goff
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
- Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 27.9 g, Cholesterol 24 mg, Fat 9.9 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 104.7 mg, Sugar 12.8 g
RASPBERRY CHEESECAKE COOKIES
Make and share this Raspberry Cheesecake Cookies recipe from Food.com.
Provided by Jan Marie
Categories Dessert
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter and cream cheese until blended.
- Add eggs, baking soda and brown sugar; mix until blended.
- Add Jiffy muffin mix and chips.
- Mix until blended.
- Place in refrigerator for 1-2 hours.
- Scoop onto ungreased baking sheet, placing 2 inches apart.
- Bake at 350F for 12 minutes.
Nutrition Facts : Calories 122, Fat 9.3, SaturatedFat 5.5, Cholesterol 33.1, Sodium 58, Carbohydrate 8.8, Sugar 8.7, Protein 1.5
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
RASPBERRY CHEESECAKE COOKIES
Not being a Subway fan and definitely not one to buy cookies out somewhere else when I can bake them myself.....I was introduced to a cookie that Subway sells: Raspberry Cheesecake Cookies. With that being said, I had to do a LOT of research and have put together a recipe of my own that turned out very well (even better than...
Provided by Roz Blair
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350^. Line cookie sheets with parchment paper and set aside. Cream butter, cream cheese, granulated sugar and light brown sugar in large bowl of electric mixer until fluffy and combined well. Add eggs one at a time beating until combined. Add vanilla extract, blending well. Combine in small bowl flour, baking soda and salt. Gradually add to creamed mixture. Stir in white chocolate chips and raspberry nuggets. Drop by tablespoonfuls on prepared cookie sheets 2" apart. Bake 10-12 minutes (checking after 10 minutes) until edges are light brown but still soft in the center. Remove to wire racks to cool completely. Store in airtight container. Yield: 5-6 dozen
RASPBERRY CHEESECAKE
Picked at the perfect moment, our British raspberries are the crowning glory in this summertime dessert.
Yield 12
Number Of Ingredients 1
Steps:
- 1 Grease and line the base of a 20-21cm loose bottom or springform cake tin with baking parchment. For the base, melt the butter in a small saucepan. Transfer to a mixing bowl and stir in the crushed cookies until evenly combined. Press the mixture into the tin, so it is evenly covered. Cover and chill until needed. 2 Meanwhile, whip the double cream into soft peaks. Stir the soft cheese with a spatula then fold in the cream. Add the icing sugar and vanilla bean paste and stir. 3 Gently fold 175g of the raspberries into the mixture, being careful not to crush them too much. Pour the mixture onto the biscuit base, then cover and chill in the fridge for at least 2 hours until set, or for up to 24 hours. 4 Carefully remove the cheesecake from the tin and transfer to a serving plate. Arrange the remaining raspberries on top, decorate with the crushed or chopped pistachios and a dusting of icing sugar. Add a generous drizzle of raspberry coulis too, if liked.
Nutrition Facts : Nutritional Info Typical values per serving Energy Per serving (without coulis) 2196kJ 529kcals Fat 40g Saturated Fat 24g Carbohydrate 34g Sugars 25g Click here for more information about health and nutrition
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