Ingredients:

  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) salt
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon (2.5ml) vanilla extract
  • 1 cup (200g) fresh strawberries, hulled and diced
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) lemon juice

Instructions:

  1. Make the Strawberry Compote: Combine strawberries, sugar, and lemon juice in a saucepan. Cook until softened and thickened. Cool completely.
  2. Prepare the Cookie Dough: Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually add flour, baking powder, and salt until just combined.
  3. Chill the Dough: Wrap the dough in plastic wrap and chill for at least 1 hour.
  4. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Beat in egg yolk and vanilla until combined.
  5. Assemble the Cookies: Roll dough into balls. Press a well into each cookie. Fill with cheesecake filling. Top with a dollop of strawberry compote and swirl with a toothpick.
  6. Bake the Cookies: Bake at 350°F (175°C) until the edges are golden brown and the filling is set.
  7. Cool and Chill: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Chill the cookies in the refrigerator for at least 30 minutes to firm up the filling.