Black Sesame Cheesecake Cookies
These black sesame cheesecake cookies are made with black tahini & stuffed with white chocolate cheesecake. Super nutty & insanely fudgy!
Servings: 12 Cookies
Equipment
- Stand Mixer
- Small Mixing Bowl
- Small Cookie Scoop
- Sieve
- 3 Baking Trays
- 9cm Cookie Cutter
Ingredients
White Chocolate Cheesecake
- 70 g White Chocolate
- 165 g Full Fat Cream Cheese At Room Temperature
- 30 g Icing Sugar Sifted
- 1 tsp Vanilla Paste
- Pinch Of Table Salt
Black Sesame Cookies
- 150 g Unsalted Butter
- 50 g Black Tahini
- 150 g Dark Brown Sugar
- 125 g Caster Sugar
- 1 Egg
- 2 Egg Yolks
- 1 tsp Vanilla Paste
- 300 g Plain Flour
- 35 g Dutch Processed Cocoa Powder
- ¾ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ½ tsp Table Salt
- 150 g White Chocolate
Sesame Seed Sugar
- 3 tbsp Granulated Sugar
- 3 tsp Sesame Seeds
Instructions
White Chocolate Cheesecake
- Line a baking tray with baking paper & set aside.
- Place the white chocolate into a heatproof bowl & heat in a microwave (or bain marie) until just melted. Leave to cool for 10 minutes.
- Add the cream cheese, icing sugar, vanilla & salt into the bowl of a stand mixer. Beat with the paddle attachment until smooth & combined, 1-2 minutes.
- Next, pour in the cooled chocolate & mix to combine.
- Using a small cookie scoop (or spoon), scoop the cheesecake into 12 portions & place onto the lined baking tray.
- Place the cheesecake into a freezer & leave to set until firm. This will take around 1 hour.
Black Sesame Cookies
- First, cut the butter into small pieces & leave to soften at room temperature for 30 minutes – 1 hour.
- Next, place the butter, tahini, both the sugars & the vanilla into the bowl of a stand mixer. With the paddle attachment, mix on a medium speed until fully combined, no more than 2 minutes. It’s important not to incorporate too much air at this stage as it will affect the texture of the baked cookie.
- With the mixer still running, add in the egg & yolks & mix to combine.
- Sift together the flour, cocoa powder, baking powder, bicarbonate of soda & salt, add into the cookie dough and mix on a low speed until just combined.
- Roughly chop up the white chocolate then stir through the cookie dough. Refrigerate for 30 minutes, to firm up.
- In the meantime, place the granulated sugar & sesame seeds into a bowl & stir to combine.
- Once the cookie dough has firmed up slightly, use a cookie scoop to portion into 12 portions, each will weigh around 85 grams.
- Flatten a ball of cookie dough in your hands, place a scoop of cheesecake in the middle then wrap the cookie dough around & shape into a ball. Repeat with the remaining dough.
- Next, roll each ball of cookie dough in the sesame seed sugar, making sure that they are completely coated then place into a container & refrigerate overnight
- The next day, preheat an oven to 180°c/160°c fan (355°f/320°f).
- Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake for 12-13 minutes, until the edges have set but the centres are still soft.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).
- Sprinkle each cookie lightly with Maldon salt then leave to cool completely on the tray.
- Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.
Notes
To Cook In An Aga.
Place the tray of cookies on the second from bottom set of runners in the baking oven.
Because of the cheesecake filling, these cookies need to be stored in the fridge. Kept in an airtight container, they will last for 2-3 days.
Serve these cookies cold or warm them up to room temperature.
The butter for the cookie dough needs to be soft but not melted. Letting it sit for 30 minutes to an hour at room temperature usually does the trick.
The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.