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| 2009-09-10 21:17 |
| cheesecake cookies |
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| food |
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I've been craving sweets lately, mostly because we haven't had any. So I baked tonight, despite being insanely busy. Cheesecake cookies, and a cheesecake brownie, because I bought Neufchatel cheese but we have no bagels. I can't ever reproduce what I did with the brownie, and it's too hot to cut into yet so I don't even know if it's good, but the cheesecake cookies are worth doing again.
Cheesecake cookies
The recipe is pretty simple, and it came out too sweet, so I've cut out 1/4 of the sugar below since this is where I keep recipes for doing again. I also used white whole wheat instead of white flour, just because. Note, this recipe is doubled so that it uses a full brick of cream cheese.
1c cream cheese, softened (this is an 8oz brick)
1c butter, softened (2 sticks)
1.5c sugar (300g)
2 large eggs
1/2tsp baking powder
2c white whole wheat flour
zest of 1/2-1 whole lemon (I used 1/2 a lemon's worth, and it was nice but it could have taken more easily)
Preheat oven to 350°F Line the cookie sheets with parchment paper.
Beat together butter and cream cheese. Slowly mix in sugar and beat until fluffy, then beat in the eggs.
Whisk together the flour and baking powder. Slowly mix into the cream cheese mixture.
Drop by tablespoonfuls onto the baking sheet, about 2" apart. I used my 1tbsp ice cream scoop and got about 55.
Bake ~14min (I baked them about 16min because of the oven setup with something else in there), until the bottoms are browned but the tops are still pale.
Cool on pan and then move to a rack to cool completely.
And notes to the brownie: The recipe was 3/4c butter, 1.5c sugar, 1.5tsp vanilla, 3eggs, 3/4c flour, 1/2c cocoa, 1/2tsp b. powder, made like a brownie and poured into a greased 8" square pan, and bake at 350 for 45min or so.
Instead, I did: 3/4c butter, about 3/4c homemade cocoa mix which is half brown sugar and half cocoa, about 3/4c homemade cocoa mix which is sugar and cocoa and pwd milk; and I added about 1/2c more sugar; I glugged in the vanilla so it was probably closer to a tablespoon; and I used white whole wheat. Everything else was the same. I poured most of this in a round take out tin lined with parchement paper and reserved about a half cup. Then I mixed up 1 brick of cream cheese with 1/4c sugar, 1 egg, a big dollop of plain yogurt (maybe half a cup), and I think I forgot the vanilla. I mixed this smooth and poured it on top of the brownie mixture, and then dolloped the remaining brownie mixture on top and then swirled it a bit to marble. Baked for an indeterminate period of time, maybe a little over an hour at 350°F, until the whole thing had puffed up.
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