Cream the butter and sugar together until pale and fluffy. Add the cream cheese and beat with a hand mixer until light and pale. Add the vanilla extract and the egg, mixing to combine well.
Separately, combine the flour and baking powder, whisking well to mix. Add the dry ingredients to the wet, mixing on low speed until the dough just about sticks together. Cover with plastic wrap and chill for 1 hour.
Pre-heat the oven to 180°C (350°F) then divide the dough into 24 pieces. The dough will be quite sticky, so damped your hands before handling it. Roll the pieces into round balls, then flatten them slightly.
Place on a lined baking sheet, leaving enough space between all the dough balls. Bake for 10-12 minutes or until they start turning golden in colour. Let the cookies cool down completely on a cooling rack.
Once cooled, pipe some melted chocolate over half of the cookies in a crisscross pattern. Place them in the fridge to set for 10 minutes.
Separately, prepare the cheesecake filling following my trusted White Chocolate Cream Cheese Frosting recipe. Place the frosting in a piping bag fitted with a 1 cm (½ inch) round nozzle.
Pipe a ring of cheesecake frosting on the bottom of the cookies without chocolate. Place a small dollop of raspberry preserve in the middle, then sandwich with the top cookie with chocolate.
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
Raspberry preserve - you can use homemade or store-bought. You can also use any other types of preserves.
Storing - store in fridge inside an airtight container for up to 3 days.
Raspberry Cheesecake Cookies Recipe https://sugaryums.co.uk/raspberry-cheesecake-cookies/ July 27, 2021