Ingredients:

  • 1.5 cups (225g) fresh strawberries, finely diced
  • 0.25 cup (50g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 0.5 tsp (2g) lemon zest
  • 6 oz (170g) full-fat brick cream cheese, softened
  • 0.25 cup (30g) powdered sugar
  • 0.5 tsp (2ml) pure vanilla extract
  • 1 tsp (3g) cornstarch
  • 1 cup (225g) unsalted butter, softened
  • 0.75 cup (150g) light brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1.5 tsp (7ml) vanilla bean paste
  • 2 cups (250g) all-purpose flour
  • 0.75 cup (85g) graham cracker crumbs
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) sea salt

Instructions:

  1. The Strawberry Reduction: Simmer the 1.5 cups diced strawberries, 0.25 cup sugar, lemon juice, and zest in a saucepan. Cook until the liquid has evaporated and the jam is thick and glossy, usually about 10 minutes. Note: If it's too runny, the cookie dough will dissolve.
  2. Preparing Cheesecake Plugs: Beat the 6 oz cream cheese, powdered sugar, vanilla, and 1 tsp cornstarch until smooth. Drop teaspoon sized dollops onto a lined tray and freeze for 30 minutes until they are firm to the touch.
  3. Mixing the Graham Dough: Cream the 1 cup butter with the brown and granulated sugars for 3 minutes. Add the egg, egg yolk, and vanilla bean paste, mixing until the batter looks pale and fluffy.
  4. Incorporating Dry Ingredients: Fold in the 2 cups flour, 0.75 cup graham crumbs, baking soda, and sea salt. Mix just until no white streaks of flour remain. Note: Overmixing creates a tough, bread like cookie.
  5. The Marbling Technique: Gently fold the cooled strawberry jam into the dough. Do not over mix; you want thick ribbons of red, not a solid pink dough.
  6. The Assembly Process: Scoop about 2 tablespoons of dough, flatten it slightly, and place a frozen cheesecake plug in the center. Wrap the dough around the cheese until the filling is completely sealed inside.
  7. The Precise Bake: Bake at 350°F (180°C) for 12 minutes until the edges are golden and the tops look set. Note: The centers will still look a bit soft, but they firm up as they cool.
  8. Cooling and Setting: Let the cookies rest on the hot pan for at least 10 minutes. This carryover cooking time is essential for the cheesecake center to set into a fudgy consistency.