Cheesecake cookie recipe

This cookie bakes your day

I love cheesecake in all sorts of varieties. The most unique way I ever had cheesecake was in Boston, where I treated myself to a chocolate covered cheesecake praline. I guess, this is part of the many reason why Boston is one of my favorite cities ever since I visited the first time at the tender age of 16 many moons ago. It’s just full of amazing food and bookstores to discover. Two things I dearly love. This is also why this cheesecake cookie is already the third cheesecake recipe I publish on this blog after the chocolate chip cookie cheesecake and my Oreo cheesecake cupcakes.

So after cake and cupcakes, my cheesecake passion brings us to cookies. What makes then a keeper is their moist yet fluffy texture. They are not crazily sweet and the recipe is versatile as you can add fruit or chocolate to the dough to add another flavor.

When a friend of mine tasted the cookies, she brought up a great idea: the dough actually has the perfect flavor and texture to lend itself to be the ideal cake base. It is firm enough to build a multi-layered cake with icing with it. Yet it is not having the usual disadvantage of most cake bases of being rather dry. It works magically with cream cheese icing. It’s essentially a double cheesecake.

Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.

Mix the cream cheese, egg, butter and vanilla in a bowl until smooth. Then one by one, add the flour, baking powder and baking soda and whisk it in until you have an even dough.

Prepare a baking tray with parchment paper and place a generous tablespoon of the cookie dough on it. Make sure to allow for enough space between the cookies, as the baking soda will make them grow substantially in size. If you use the dough for a cake base, this recipe will result in 2-3 cake layers.

Bake it in the oven for 10 minutes (12 minutes if you do a cake base).