Culinary arts graduate from George Brown College and line cook at Aloette, Maddy Goldberg has been cooking up a storm lately on her Instagram! Make her impressive raspberry cheesecake cookies, filled with a rich and decadent creamy filling, fresh berries and finished with a brief torching. Feel free to use whatever berries you have at hand or frozen ones work as well.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!
Method
Cookie Batter 2 Steps
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Step 1
Preheat oven to 350 degrees Fahrenheit.
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Step 2
Beat butter, sugars, vanilla, maple syrup and eggs in a bowl. Separately mix dry ingredients then combine wet and dry. Set in fridge.
Cheesecake Filling 1 Steps
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Step 1
Mix cream cheese, white sugar, vanilla, sour cream and whipping cream on high speed in mixer until smooth. Set aside in fridge.
Forming 4 Steps
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Step 1
Form dough into 1-1 ½ tbsp balls, and place on parchment lined baking sheet (leaving a generous amount of space between cookies).
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Step 2
Using two fingers, push on ball to create an indent into cookies. With spoon, fill the indent with cheesecake, should fit about 1 tsp into each cookie. Place 3-4 berries into the cheesecake of each cookie.
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Step 3
Bake for 11-14 minutes.
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Step 4
Optional: torch cheesecake with brûlée torch/torch lighter.
Tags:
Baking At Home
Toronto Recipes
Raspberry Cheesecake Cookies
