It is REALLY hard to ship a cheesecake. I can’t be the only person who has noticed this. Since I send most of the food I make, I’m constantly looking for recipes that are easily transportable. But cheesecake is also irresistible, so I set out in search of a recipe which would take the deliciousness of cheesecake without any of the messiness. After a bit of adjusting, I’m pretty sure I found it!
Chocolate Cheesecake Cookies (adapted from the Brown Eyed Baker)
113g (1/2 cup) softened butter
3 ounces softened cream cheese
225g (1 cup) caster sugar
1 teaspoon vanilla extract
1 package of Jello cheesecake pudding
125g (1 cup) plain flour
2 bars Hershey’s Special Dark Chocolate Bar
1 cup chocolate graham cracker crumbs
Cream together butter and cream cheese. Mix in sugar and vanilla.
Sift in cheesecake pudding mix and flour.
Next, I chopped up the Hershey’s Special Dark Chocolate bars. I was given these by the lovely folks over at Cybercandy to review and was really eager to use them for something nice. They definitely gave the cookies a lovely, sophisticated chocolate taste to melt with the cheesecake and I would absolutely use them again. Once I added the pieces of the chocolate bar, I rolled about a tablespoon of cookie dough into a ball and rolled it in the chocolate graham cracker crumbs.
Bake at 190C for about ten to twelve minutes (until the cookie is a golden brown – it will still be quite wobbly, but will firm up as it cools, so don’t worry too much about that.) Beardy Boyfriend’s take on these cookies was that they were an unusual flavour for a cookie, but delicious and very cheesecake-esque. So would definitely recommend it, since it’s very doubtful that anyone else you know will make a cookie quite like it.
I was sent a bar of Hershey’s Special Dark Chocolate to review, but all opinions are my own. If you’re interested in ordering a bar, you can get in touch with Cybercandy on their website or through Facebook.