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–+ servings

Cottage Cheese Raspberry Cheesecake Biscuits

These rich treats bring bakery elegance right to your table. They are an impressive crowd pleaser for any special morning gathering.
Cottage Cheese Raspberry Cheesecake Biscuits
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 8 biscuits
Calories 395 kcal
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Ingredients  

For the Biscuits

  • 2 1/2 cups All-Purpose Flour
  • 2 tbsp Granulated Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/2 cup Unsalted Butter, Frozen
  • 1 1/4 cups Full Fat Cottage Cheese
  • 1 tsp Vanilla Extract
  • 2-3 tbsp Cold Milk

For the Cheesecake Filling

  • 3/4 cup Full Fat Cottage Cheese
  • 3 tbsp Granulated Sugar
  • 1 Large Egg Yolk
  • 1 tbsp Cornstarch
  • 1 tsp Lemon Zest
  • 1/2 tsp Vanilla Extract

For the Topping

  • 1/3 cup Seedless Raspberry Jam
  • 1 tbsp Milk
  • 2 tbsp Coarse Sugar
  • 1 tbsp Powdered Sugar

Equipment

  • blender
  • box grater
  • round biscuit cutter

Instructions 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Blend all of the cottage cheese (both the biscuit and filling amounts) until completely smooth. Transfer 3/4 cup to a bowl for the filling, stir the vanilla for the biscuits into the rest and refrigerate it.
  • Whisk the reserved 3/4 cup blended cottage cheese with the sugar, egg yolk, cornstarch, lemon zest and vanilla until smooth. Refrigerate the cheesecake filling while you make the dough.
  • Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Grate the frozen butter into the flour on the large holes of a box grater and toss to coat.
  • Pour in the vanilla cottage cheese and stir with a fork until shaggy, adding milk 1 tablespoon at a time only if needed. Turn the dough onto a floured surface, pat it out, fold it in half twice, then pat it to 3/4 inch thick.
  • Cut out 3-inch rounds and place them 2 inches apart on the baking sheet. Dip the bottom of a small glass in flour and press a deep well into the center of each biscuit, leaving a 1/2-inch rim.
  • Spoon a heaping tablespoon of cheesecake filling into each well and top with a teaspoon of raspberry jam, swirling it lightly with a toothpick. Brush the rims with milk and sprinkle them with coarse sugar.
  • Bake for 16-19 minutes, until the biscuits are golden and the filling is set with only a slight wobble. Let them cool on the pan for 15 minutes so the filling firms up, then dust with powdered sugar and serve.

Nutrition

Serving: 1servingCalories: 395kcalCarbohydrates: 54gProtein: 11gFat: 15g
Course Dessert
Cuisine American
Keyword cheesecake biscuits, cottage cheese, raspberry biscuits

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