Subway’s Raspberry Cheesecake Cookies

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Recipe adapted from gather.com
Ingredients
110g unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
3/4 tsp vanilla
1 tbsp heavy cream
1/2 tsp baking soda
1/4 tsp salt 
3 tbsps cornstarch
1 1/3 cups flour
140g ounces white chocolate chips
1/2 cup (more or less) fresh raspberries, washed and dried
 
Method

Preheat oven to 190 degrees C

Cream butter and both sugars with an electric mixer.
Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch.
Add flour and stir just until blended.
Stir in white chocolate.
Drop dough by rounded tablespoons onto a parchment lined baking tray.
 
Carefully slice raspberries into quarters.
Gently press pieces of raspberry in cookie dough rounds.  
 
Bake for 13 minutes.
Transfer to a wire rack to cool.
 
Makes 33 cookies.
 
Will SHE make it again?
YES

Little Oreo Cheesecake

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Recipe from Amandeleine
Ingredients
12 Oreos, 9 left whole, and 3 coarsely chopped
250g cream cheese, room temperature
1/4 cup sugar
1/4 tsp vanilla extract
1 large egg, room temperature, lightly beaten
1/4 cup sour cream
 
Method
Preheat oven to 135 degrees C.
Line muffin tins with paper liners.
Place 1 whole cookie in the bottom of each lined cup.
 
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar, and beat until combined.
Beat in vanilla.
 
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.
Beat in sour cream.
Stir in chopped cookies by hand.
 
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 22 minutes.
Transfer to wire racks to cool completely.
Refrigerate at least 4 hours (or up to overnight).
Remove from tins just before serving.
 
Makes 9
 
Will SHE make it again?
YES