Strawberry Cheesecake Cookie Recipe with Homemade Jam

Instructions:

1. In a small saucepan over medium heat, combine the diced strawberries, granulated sugar, and lemon juice. Stir frequently, smashing the berries with the back of a spoon as they soften. Continue to simmer for about 12-15 minutes until the liquid has reduced into a thick, syrupy glaze. You should have exactly 120ml (1/2 cup) of jam left. Transfer to a bowl and chill in the fridge until cold.
2. Whisk together the softened cream cheese, powdered sugar, and vanilla bean paste in a small bowl until silky and lump free. Line a plate with parchment paper. Scoop small teaspoons (about 8g each) of the mixture onto the plate. You should get 18 dollops. Freeze these for 30 minutes until they are firm enough to handle without sticking to your fingers.
3. Cream the butter, light brown sugar, and granulated sugar together for 3 minutes until the mixture looks pale and fluffy. Beat in the egg and vanilla extract, scraping down the sides of the bowl to ensure no streaks remain. The mixture should look like a smooth, thick custard before you move to the dry ingredients.
4. Whisk the flour, baking soda, and salt together, then slowly add to the wet ingredients. Mix on low speed until just a few streaks of flour remain. Pour in that chilled strawberry jam. Fold it in gently by hand — only 3 or 4 turns. You want distinct ribbons of jam, not a solid pink dough. Over mixing will make the dough too wet to handle.
5. Preheat your oven to 175°C. Take 2 tablespoons of dough and flatten it into a disc in your palm. Place one frozen cream cheese dollop in the center. Carefully fold the edges of the dough over the cheese, pinching the seams to seal it completely. Ensure there are no gaps where the cheese can escape.
6. Roll the stuffed ball between your palms to smooth it out, then dredge it thoroughly in the crushed graham crackers. The crumbs should stick to the moisture in the dough, forming a complete shell. Place the balls 3 inches apart on a lined baking sheet.
7. Bake for 10-12 minutes until the edges are set and the graham crackers look toasted. The centers will still look slightly soft and underbaked — this is perfect. They will firm up as they cool. Let them rest on the hot baking sheet for 10 minutes before moving them to a wire rack.
8. Wait at least 20 minutes before eating. I know it's hard, but the cheesecake center needs time to set. If you bite in too early, the filling will be liquid. After 20 minutes, it transforms into a dense, creamy delight that mimics a real slice of cheesecake.