Cottage Cheese Cheesecake Thumbprint Cookies
These delightful treats deliver rich bakery flavor in a charming, bite-sized dessert. They are a crowd-pleasing choice for any occasion.
Ingredients
For the Cookies
- 1/2 cup Unsalted Butter, Softened
- 1/3 cup Granulated Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/4 tsp Salt
For the Cheesecake Filling
- 3/4 cup Full Fat Cottage Cheese
- 3 tbsp Granulated Sugar
- 1 Egg White
- 1 tbsp Cornstarch
- 1/2 tsp Vanilla Extract
- 1/2 tsp Lemon Zest
For the Topping
- 3 tbsp Strawberry Jam
Equipment
- blender
Instructions
- In a large bowl, beat the softened butter and sugar for 2 minutes, until creamy. Beat in the egg yolk and vanilla, then add the flour and salt and mix on low speed until a soft dough forms.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll the dough into 18 balls, about 1 tablespoon each, and place them 2 inches apart. Press a deep, wide well into the center of each ball with your thumb or a rounded 1/2 teaspoon measure, then chill for 15 minutes.
- While the dough chills, blend the cottage cheese, sugar, egg white, cornstarch, vanilla and lemon zest until completely smooth and silky.
- Bake the cookie shells for 8 minutes. Remove from the oven and gently press the wells again with the back of a teaspoon while the cookies are still warm.
- Fill each well with the cheesecake filling almost to the rim. Add a small dot of strawberry jam on top and swirl it lightly with a toothpick.
- Return to the oven and bake for 10 to 12 minutes, until the filling is set and the edges are lightly golden.
- Cool on the baking sheet for 10 minutes, then move to a wire rack. Chill for 1 hour for the creamiest cheesecake centers, and store in the fridge.
Nutrition
Serving: 1servingCalories: 122kcalCarbohydrates: 15gProtein: 2gFat: 6g