Chocolate Strawberry Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup butter.
02 -
2/3 cup brown sugar.
03 -
2 tbsp granulated sugar.
04 -
1 large egg.
05 -
2 tsp vanilla extract.
06 -
1 1/4 cups all-purpose flour.
07 -
2 tsp cornstarch.
08 -
1/2 cup black cocoa powder.
09 -
3 tbsp crushed Oreo crumbs (about 2 Oreos).
10 -
1/2 tsp baking soda.
11 -
1/4 tsp salt.
12 -
2/3 cup semi-sweet chocolate chips.
13 -
4 oz cream cheese, softened.
14 -
4 tbsp butter, softened.
15 -
3/4 cup powdered sugar.
16 -
1/4 cup strawberry jam (chunky).
17 -
1 tsp vanilla extract (for frosting).
18 -
1/4 tsp strawberry flavoring (optional).
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
Cream together 1/2 cup butter, 2/3 cup brown sugar, and 2 tbsp granulated sugar until smooth. Mix in the egg and 2 tsp vanilla extract. Add flour, cornstarch, baking soda, cocoa powder, crushed Oreos, and salt. Mix until combined, then fold in the chocolate chips.
03 -
Scoop 9 equally sized cookie dough balls and place them on the baking sheet. Flatten each to about 1 inch thick. Bake for 10 minutes, then cool on the baking sheet for 15 minutes before transferring to a cooling rack.
04 -
In a bowl, cream together the softened cream cheese and 4 tbsp butter until smooth. Add powdered sugar, half of the strawberry jam, and 1 tsp vanilla extract. Whip until fluffy, then mix in the remaining strawberry jam.
05 -
Once the cookies have cooled, frost them with the strawberry cheesecake frosting. Optionally, swirl extra strawberry jam on top for a decorative touch.
06 -
Store the cookies in an airtight container in the fridge for up to 6 days or freeze them for up to 2 months.
# Notes:
01 -
Chill the frosting in the fridge for 10-20 minutes if it's too soft.
02 -
Cookies can be frozen by flash-freezing on a baking sheet, then transferring to an airtight container for up to 2 months.