Ingredients
Equipment
Method
- Ensure butter and eggs are at room temperature.
- In a bowl, whisk together the butter, granulated sugar, and brown sugar for 2-3 minutes until light, fluffy, and creamy.
- Add the egg, egg yolks, and vanilla. Whisk for about a minute until smooth and creamy.
- Stir in the crushed graham crackers until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients in 2-3 additions. Use a rubber spatula to gently fold them in until just combined, being careful not to overmix. You should have a soft, slightly sticky dough.
- Use a 2-inch cookie scoop to portion the dough into 12 balls. Gently roll them smooth between your palms. Chill the dough balls in the refrigerator for 30 minutes.
- During the last 15 minutes of chilling, preheat your oven to 375F (190C). Line 1-2 large baking sheets with parchment paper.
- Place the chilled dough balls onto the prepared baking sheets, leaving at least 3 inches between each cookie.
- Bake for 12-13 minutes, or until the edges of the cookies are set but the centers are still soft.
- Immediately after removing the cookies from the oven, use the back of a tablespoon measure to create small indentations in the center of each cookie. Let the cookies cool completely on the baking sheets.
- To make the cheesecake filling, beat the cream cheese until smooth. Gradually beat in the sugar, then the heavy cream, vanilla, salt, and lemon juice until well combined and smooth.
- To make the strawberry glaze, combine the strawberry jam, water, sugar, and cornstarch in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat.
- Once the cookies are completely cooled, spoon the cheesecake filling into the indentations. Drizzle with the strawberry glaze.
Notes
These cookies are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator.