New York Cheesecake Cookies With an English Twist

9 Feb

I’m back from New York and missing it already, that city is amazing! So much so I chose these amazingly tasty, and slightly strange looking biscuits to bring a small bit of America home to England. These biscuits are so tasty straight from the oven, and just as tasty the next day 😉



  • 145g Crushed digestive biscuits
  • 180g plain flour
  • 1 1/2tsp Baking powder
  • 115g Butter
  • 85g Muscovado sugar
  • 1 Separated egg
  • 85g Cream cheese
  • 50g Granulated sugar
  • 2 tsp Lemon zest
  • 1/2tsp Vanilla essence
  • Estimated time: 40 minutes


First the biscuits…you guys are lucky, I had to sit there and crush biscuits to fill up cup measurements to work out how much it weighed in grams!!! Weigh out the right amount into a bowl or a plastic bag and then bash em with a rolling pin, or spoon so that you are left with the crumbs for the base. Into this bowl weigh the flour and baking powder and mix it together, not necessary but it looks nicer 🙂


In another bowl weigh out the butter and muscovado, cream them both together until fluffy and slightly lighter in colour. Once there are no lumps left carefully mix in the egg white, ( don’t throw away the yolk as you’ll need it later!!) now this will not mix in too well and if left for a bit will separate and look disgusting!!!!


Now comes the effort filled part! Slowly add the flour mix into the sugar and butter until it forms a hard dough, once this is formed leave it on one side while you make the cheesecake part.


In a third bowl weigh your cream cheese, egg yolk and granulated sugar out and then beat them together until there are no lumps of cheese left. To this add the lemon zest ( this is roughly 1 whole lemon) and the vanilla essence, stir them in thoroughly.

Line your tray with grease proof paper or a silicon mat (if you have one) and start spooning 2tbsp of the cookie dough onto the mat a few centimetres apart. I found it easier to roll the dough into small balls in my hands and then placing them on the mat. Once they’re lined on the tray use the tablespoon to press on the top of the balls so they squash out and have a small indent, almost like a ‘bowl’.


Once all the bases are ready on the tray carefully spoon the cheesecake mixture into the ‘bowls’ on the biscuits, you don’t want to over fill it but have it almost to the top.

Bake these at 170c for 10-13 minutes until the middle has just firmed and the biscuits are lightly golden.


Now you can either wait for the biscuits to cool down or eat them hot. Either way these biscuits are tasty and a nice reminder of New York. They go amazingly well with a nice cup of tea to help these dreary rainy days go by!!! Hope you enjoy them everyone!!


4 Responses to “New York Cheesecake Cookies With an English Twist”

  1. fionaward February 9, 2013 at 4:40 pm #

    I love cheesecake. I love cookies. I love the look of these cheesecake cookies! I would be very happy to try making them for myself, thank you.

    • justthebasicscooking February 9, 2013 at 8:31 pm #

      You’re welcome, I’m glad you want to try them they are pretty damn tasty especially when they are hot/warm! I hope they go well for you and that you enjoy them as much as me and my family did 🙂

  2. michaela October 28, 2013 at 8:31 pm #

    Great receipt.
    But can you Plesse tell me what to do with the yolk?

    • justthebasicscooking October 30, 2013 at 11:38 pm #

      Sorry for the late reply, I’ve been really busy getting ready for Halloween at work 🙂 The egg yolk mixes in with the cheese and sugar for the cheesecake mix. Thank you for picking up my mistake, can’t believe I didn’t notice!! Hope you enjoy making them!! 🙂

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