Скачать с ютуб Cheesecake Cookies Recipe - What's For Din'? - Courtney Budzyn - Recipe 102 в хорошем качестве

Cheesecake Cookies Recipe - What's For Din'? - Courtney Budzyn - Recipe 102

Cheesecake Cookies with Chocolate Drizzle | How to Make Cheesecake Cookies Cheesecake + Cookie = passes out How can you not drool at the thought of a cheesecake and cookie combo?! This is the best of both worlds. You get the delicious flavor of a cheesecake and the soft doughy texture of a cookie all in less than an hour! Cheesecakes take all night to set, and although they are good…sometimes you just have a sweet tooth and you don’t want to wait! Don’t mistake these for mini cheesecakes. That is a totally different recipe…but if you make these I promise you will not regret it! The key is to not overbake them. You want to almost under-bake to achieve the perfect texture. So make sure you take into consideration how hot your oven runs in comparison to most ovens before you bake these. Other than that, these are easy peezy! One of the most easy cookie recipes you will ever find! Thank you for watching! KEEP AN EYE ON ME: • INSTAGRAM:   / mrsbudzyn   • FACEBOOOK: https://goo.gl/VYPIVs • SNAPCHAT: CBUDZYN5 • GOOGLE+: https://goo.gl/h1bWyR ------------------------------------------------- | Ingredients | 8 Ounces Cream Cheese (Softened at Room Temperature) 1 Stick Butter (1/2 Cup at Room Temperature) 1 ¼ Cup Granulated Sugar 2 Large Eggs ½ Teaspoon Vanilla Extract 1 Teaspoon Lemon Juice 2 Teaspoons Baking Powder ½ Teaspoon Salt (Omit if using salted butter) 2 ½ Cup All Purpose Flour Chocolate Ganache: 5 Ounces Bittersweet Chocolate Chips ½ Cup Heavy Cream | Directions| Beat cream cheese and butter together until fluffy. About 2 minutes. Add sugar and cream together for an additional 3-4 minutes. You want the mixture to be smooth and fluffy. Add vanilla, lemon juice and eggs one at a time, mixing until fully incorporated. Combine flour, baking powder and salt in a separate bowl. Gradually add the flour mixture to the cream cheese mixture and gently fold in until just combined. Do NOT overmix. Cover batter and refrigerate for about 30 minutes. Once chilled, roll out 1 inch cookie balls and place them onto a baking sheet lined with parchment paper. Bake in 350 degree F oven for 10-11 minutes. Do NOT overbake. You want them to slightly under-bake to maintain that cream cheese texture. The bottoms should be slightly golden. The tops will not get any color so don’t wait for them to brown! Allow cookies to cool and then drizzle with chocolate ganache. Ganache: Pour hot cream over chocolate chips and allow to set 2 minutes. Whisk together until smooth. Drizzle over cookies and enjoy! *Cookies should be stored in a sealed container in the refrigerator!