Ingredients:

  • 225g full-fat cream cheese, slightly softened
  • 30g powdered sugar
  • 0.5 tsp vanilla bean paste or extract
  • 225g unsalted butter, softened
  • 150g granulated sugar
  • 100g light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp strawberry extract
  • 280g all-purpose flour
  • 15g freeze-dried strawberry powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 85g white chocolate chips

Instructions:

  1. Mix the 225g cream cheese, 30g powdered sugar, and 0.5 tsp vanilla paste until silky. Drop 16 small dollops onto a tray and freeze for 15 minutes. Note: They must be firm to the touch.
  2. Beat the 225g butter with both sugars for 3 full minutes. Cook until light and fluffy to ensure the cookies have a classic, airy structure.
  3. Incorporate the egg and 1 tsp strawberry extract. Scrape the sides of the bowl to ensure every bit of fat is emulsified with the moisture.
  4. Whisk the 280g flour, berry powder, cornstarch, baking soda, and salt. Add this to the wet mix slowly. Mix until just combined to avoid toughening the dough.
  5. Stir in the 85g white chocolate chips by hand. The pink dough should look vibrant and smell like a summer field.
  6. Flatten a tablespoon of dough, place a frozen cheesecake disc in the center, and roll the dough around it. Ensure there are no visible cracks.
  7. Place the balls on a tray and bake at 180°C for 12 minutes. Bake until edges are set and the tops look slightly matte.
  8. Let the cookies rest on the hot pan for 5 minutes. This allows the cheesecake center to firm up so it doesn't spill out when you take your first bite.