Recipe By: @inbloombakery_

🫐Fun Fact: Cheesecake took off in America after William Lawrence accidentally created cream cheese in 1872—later defining the rich, dense New York style chefs still perfect today.

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FOR THE CHEESECAKE FILLING
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla

FOR THE BLUEBERRY JAM
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar

FOR THE COOKIES
2 3/4 cups (344 g) all purpose flour, spooned and leveled  
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
2 tbsp (20 g) lemon zest
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
1/4 cup (50 g) granulated white sugar, for rolling dough in

Cheesecake Filling
1️⃣ Line a small baking sheet with parchment.
2️⃣ Beat cream cheese, sugar, and vanilla on medium-high until smooth and fluffy, about 2 minutes.
3️⃣ Portion into 20 (2 tsp) scoops. Lightly flatten into thick discs.
4️⃣ Freeze until fully firm.

Blueberry Jam
1️⃣ Add blueberries and sugar to a pot over medium heat.
2️⃣ Cook ~40 minutes, smashing halfway through. Stir more as it thickens.
3️⃣ Reduce to ~½ cup—jam should be dense and glossy.
4️⃣ Chill completely before using.

Cookies
1️⃣ Preheat oven to 350°F. Line two baking sheets.
2️⃣ Whisk flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Rub lemon zest into sugar to release oils.
4️⃣ Cream with butter on high until light and airy, 1–2 minutes.
5️⃣ Add egg and vanilla. Mix until pale and fluffy.
6️⃣ Add dry ingredients. Mix just to combine.

Assembly
1️⃣ Layer dough and jam in quarters to distribute.
2️⃣ Gently fold—leave visible jam pockets. Don’t overmix.
3️⃣ Scoop 20 portions (2 tbsp). Flatten slightly.
4️⃣ Place frozen cheesecake disc inside. Seal fully, shape into discs.
5️⃣ Roll in sugar. Keep remaining cheesecake discs frozen.

Bake
1️⃣ Bake 6 at a time for 11–12 minutes.
2️⃣ Optional: swirl with a round cutter for clean edges.
3️⃣ Cool 10 minutes, then transfer to rack. Finish completely before serving.

A proper build: crisp edges, jam pockets, and that frozen cheesecake center melting just enough to carry it.

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