White Chocolate Raspberry Cheesecake Cookies Recipes

WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES

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.

RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS

Steps:

• To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
• To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
• Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE

Steps:

• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)