NYC Cheesecake Cookie
Serves 6
Time 30 minutes
Ingredients
150g digestives, crumbled
1 cup plain flour
1 tsp baking powder
140g unsalted butter, softened
1 egg, separated
250g cream cheese, softened
¼ cup brown sugar
1 tsp vanilla bean paste
1 tbsp lemon zest
2 tbsp pistachios, finely chopped
Method
Oven 170°C, fan-forced.
Add flour, digestives, baking powder, butter and egg white to a food processor. Blitz until all of the ingredients are combined.
In a separate bowl beat together cream cheese, brown sugar, lemon zest, vanilla and egg yolk until well combined and creamy.
Press 3 tablespoons of the dough into a round mould, and slightly press the centre of the biscuit to create a well for the cheesecake filling. Repeat to make 6 cookies. Dollop the cheesecake mixture into the centre of the dough, and use a spatula to smooth the cheesecake filling out. Sprinkle the pistachios around the outside of the cheesecake filling.
Bake for 12-15 minutes, or until the cookies become lightly golden brown and the filling on the top has set.
Allow the cookies to cool a few minutes on the baking tray before moving them to a cooling rack.