NYC Cheesecake Cookie

Serves 6
Time 30 minutes


150g digestives, crumbled 

1 cup plain flour

1 tsp baking powder

140g unsalted butter, softened

1 egg, separated

250g cream cheese, softened

¼ cup brown sugar

1 tsp vanilla bean paste

1 tbsp lemon zest 

2 tbsp pistachios, finely chopped


Oven 170°C, fan-forced. 

Add flour, digestives, baking powder, butter and egg white to a food processor. Blitz until all of the ingredients are combined. 

In a separate bowl beat together cream cheese, brown sugar, lemon zest, vanilla and egg yolk until well combined and creamy.

Press 3 tablespoons of the dough into a round mould, and slightly press the centre of the biscuit to create a well for the cheesecake filling. Repeat to make 6 cookies. Dollop the cheesecake mixture into the centre of the dough, and use a spatula to smooth the cheesecake filling out. Sprinkle the pistachios around the outside of the cheesecake filling. 

Bake for 12-15 minutes, or until the cookies become lightly golden brown and the filling on the top has set. 

Allow the cookies to cool a few minutes on the baking tray before moving them to a cooling rack.