Why Make This Chewy Red Velvet Cheesecake Stuffed NYC Cookies
Indulging in Chewy Red Velvet Cheesecake Stuffed NYC Cookies is like experiencing a bite of pure joy. These cookies combine the classic flavors of red velvet cake with a creamy cheesecake filling, creating a delightful treat that’s perfect for any occasion. The vibrant red color and deliciously soft texture not only make them visually appealing but also a crowd-pleaser. Whether you’re serving them at a party, enjoying a cozy afternoon with a cup of tea, or surprising someone special, these cookies will surely leave everyone asking for more.
How to Make Chewy Red Velvet Cheesecake Stuffed NYC Cookies
Making these delightful cookies is easier than you might think! Follow these straightforward steps to create a batch that will impress your friends and family. The process involves preparing a luscious cheesecake filling, creating a rich red velvet cookie dough, and combining the two for a satisfying treat. Don’t worry—we’ve got you covered with tips and techniques along the way!
Ingredients:
To whip up a batch of Chewy Red Velvet Cheesecake Stuffed NYC Cookies, gather the following ingredients:
- 200 g cream cheese (softened)
- 40 g caster sugar
- 7 g vanilla extract
- 15 g corn flour
- 15 g heavy cream
- 350 g all-purpose flour
- 20 g Dutch processed cocoa powder
- 15 g corn flour
- 2 tsp baking powder
- 1/2 tsp salt
- 180 g unsalted butter (cold and cubed)
- 90 g caster sugar
- 160 g brown sugar
- 14 g vanilla extract
- 14 g red food dye (liquid)
- 2 large eggs (room temperature)
- 200 g white chocolate chips (plus extra to sprinkle)
Directions:
Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, caster sugar, vanilla extract, corn flour, and heavy cream. Beat until smooth and creamy. Scoop the filling into small balls and freeze for at least one hour to firm up.
Red Velvet Cookies: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. In a bowl, whisk together the all-purpose flour, cocoa powder, corn flour, baking powder, and salt. In a large mixing bowl, beat the cold, cubed butter with both sugars until light and fluffy. Add the eggs, red food dye, and vanilla extract, mixing until well combined. Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix. Fold in the white chocolate chips.
Once the cheesecake filling is firm, take a portion of the cookie dough and flatten it. Place a cheesecake ball in the center, then wrap the dough around it. Place the stuffed dough balls on the baking tray, leaving space for them to spread.
Bake for 12-15 minutes or until the edges are set but the centers remain soft. Let cool slightly before transferring to a wire rack. Serve warm to enjoy the gooey cheesecake center!
Nutritional Information
Each cookie serves up a delightful balance of flavors, and here’s the nutritional breakdown per cookie (based on a batch size of 12 cookies):
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 125mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
How to Serve Chewy Red Velvet Cheesecake Stuffed NYC Cookies
These cookies shine when served warm, allowing the creamy cheesecake filling to ooze out with every bite. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent dessert. They also make for stunning holiday treats; place them in a decorative box for gifting, or serve them at parties for a visually appealing centerpiece.
How to Store Chewy Red Velvet Cheesecake Stuffed NYC Cookies
To enjoy these cookies later, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. Just remember to separate layers of cookies with parchment paper to prevent sticking.
Expert Tips for Perfect Chewy Red Velvet Cheesecake Stuffed NYC Cookies
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth cheesecake filling and better dough consistency.
- Don’t Overmix: When combining your dry and wet ingredients, mix just until incorporated to keep the cookies tender.
- Chill the Dough: If time allows, chill the filled cookies for about 30 minutes before baking for extra thickness.
- Watch the Baking Time: Every oven is different, so keep an eye on the cookies. You want the edges to be set but the centers still slightly soft.
Delicious Variations
- Chocolate Chips: Swap out the white chocolate chips for dark chocolate or milk chocolate chips for a different flavor profile.
- Nutty Twist: Add chopped nuts like pecans or walnuts for an extra crunch.
- Cream Cheese Frosting: After baking, drizzle some cream cheese frosting on top for an added touch of sweetness.
Frequently Asked Questions
1. Can I make the cheesecake filling in advance?
Absolutely! You can prepare the cheesecake filling up to two days in advance. Just store it in the refrigerator until you’re ready to assemble the cookies.
2. What if I don’t have red food dye?
While red food dye gives the cookies their signature color, you can omit it for a white chocolate version. Alternatively, beet juice or another natural color can be a substitute.
3. How can I make these cookies gluten-free?
You can replace the all-purpose flour with a gluten-free all-purpose flour blend. Just ensure it includes a binding agent, like xanthan gum, for the right texture.
Conclusion
Chewy Red Velvet Cheesecake Stuffed NYC Cookies not only bring a pop of color to your dessert table but also provide a rich, delicious flavor that anyone would love. The creamy cheesecake center combined with the soft, chewy cookie creates an irresistible treat everyone will enjoy. So why not give this recipe a try? Gather your ingredients, follow our easy steps, and remember to share your creations with friends and family! Happy baking!
Chewy Red Velvet Cheesecake Stuffed NYC Cookies
Ingredients
Method
- In a mixing bowl, combine the softened cream cheese, caster sugar, vanilla extract, corn flour, and heavy cream. Beat until smooth and creamy.
- Scoop the filling into small balls and freeze for at least one hour to firm up.
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, whisk together the all-purpose flour, cocoa powder, corn flour, baking powder, and salt.
- In a large mixing bowl, beat the cold, cubed butter with both sugars until light and fluffy.
- Add the eggs, red food dye, and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix.
- Fold in the white chocolate chips.
- Once the cheesecake filling is firm, take a portion of the cookie dough and flatten it.
- Place a cheesecake ball in the center, then wrap the dough around it.
- Place the stuffed dough balls on the baking tray, leaving space for them to spread.
- Bake for 12-15 minutes or until the edges are set but the centers remain soft.
- Let cool slightly before transferring to a wire rack. Serve warm to enjoy the gooey cheesecake center!