[I could not find this recipe on Martha’s site to link to. Here’s why I don’t include the recipes in my posts.]
These are easy (I just noticed I’ve been choosing a lot of easy recipes lately) and taste fine. Nothing too exciting going on with these.
You make a simple cheesecake filling first with cream cheese, sour cream, and a few other ingredients. Instead of using the called-for vanilla, I used King Arthur Flour’s Fiori di Sicilia which is vanilla with a hint of citrus. This brightened up the taste of the filling a lot and I can’t imagine making it any other way. I love this stuff.
This filling is just a matter of mixing everything together in the mixer. Super easy. It chills in the fridge for 30 minutes.
The cookie dough is also very easy, requiring few many ingredients and simply combining them (creaming method) in the mixer.
You roll tablespoon-sized portions of dough into balls and place them on the cookie sheet. Then you make the imprints with your finger or a spoon. I found a measuring spoon worked great.
The cookies are then baked about half-way. They lose the impressions as they puff up, so you pull them out and remake the indentations again before putting them back in the oven to finish baking.
A word of caution – the warm cookies will yield quite a bit when you remake the indentations, so use a gentle touch. If you push too hard, the cookies will be too thin in the center and will finish quite dark.
The cookies cool completely.
Then it’s back onto the baking sheet. You spoon in the filling prior to putting them back in the oven so that the cheesecake filling can bake and set.
The filling bakes quickly and sets up just like cheesecake.
I’m not super impressed with the cookie, nor with the cheesecake filling. They taste fine, nothing specific to complain about, but they are ho-hum. I think adding a little dollop of jam filling (like the raspberry/almond filling in these cookies) on top of the cheesecake would liven these up tremendously, not to mention improve upon the boring white-on-white color. The citrus flavor from the Fiori di Sicilia was a bright note. The combination of the cookie and cheesecake in my mouth can only be described as “blobby.” I didn’t like it much.