Raspberry Cheesecake Hamantaschen

Name: Raspberry Cheesecake Hamantaschen
Ingredients: 115 g (1 stick) unsalted butter, at room temperature; 160 g (¼ cups) all-purpose flour; 140 g digestive biscuits (9 full-sheet graham crackers), processed into fine crumbs; 140 g digestive biscuits (9 full-sheet graham crackers), processed into fine crumbs; ¼ tsp kosher salt or fine sea salt; ¼ tsp kosher salt or fine sea salt; 40 g (1½ oz) freeze-dried raspberries; 50 g (¼ cup) sugar; 150 g (5 oz) cream cheese, at room temperature; few drops of vanilla extract; 3 tbsp raspberry jam; egg wash (made with 1 egg beaten with 1 tbsp water); egg wash (made with 1 egg beaten with 1 tbsp water); raw sugar, for sprinkling

Preparation info

Serves
24

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

The perfect Purim mash-up, with a tangy raspberry cheesecake flavour running through the dough, filling and topping.

Ingredients

For the dough

50 g (¼ cup) sugar
85 g (3

Cake
Vegetarian

Method

Make the dough. Beat the sugar, cream cheese and butter until light and fluffy. Add the egg and vanilla and beat again. Scrape down the sides of the bowl and add the flour, 120g (1 cup) of the biscuit crumbs and the salt (reserve the leftover crumbs). Beat until incorporated. Add 120g (1 cup) of the raspberries and beat until just combined (reserve the leftover raspberri