Preparation Steps

• Line a small tray or quarter sheet pan with parchment paper. In a medium bowl, beat the cold cream cheese on medium-high speed until completely smooth, about 1 minute. Stir in the melted, cooled white chocolate until glossy and unified.
• Spoon or pipe 20 rounded 2-teaspoon mounds of the cheesecake mixture onto the lined tray. Freeze until firm to the touch, 30–40 minutes, and keep frozen until assembly.
• For the raspberry swirl, place the raspberries and 1/3 cup sugar in a saucepan. Lightly mash and let stand 10 minutes to draw out the juices. Set over medium heat and simmer, stirring often, until syrupy and slightly thickened, 8–10 minutes.
• While warm, press the raspberry mixture through a fine-mesh sieve into a bowl to remove the seeds (work it through to extract as much liquid as possible). You should have just under 1/3 cup. Refrigerate to cool while you make the dough.
• Preheat the oven to 360°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, beat the softened butter, granulated sugar, and lemon zest on high speed until very light and fluffy, 2–3 minutes. Add the egg and vanilla; beat on medium-high until pale and airy, about 1 minute more.
• Add the dry ingredients and mix on low just until a soft dough forms; do not overmix.
• Marble the dough: Spread the dough in an even layer in the bowl, then drizzle the cooled raspberry syrup over the surface in 3–4 ribbons. Using a spatula, fold the dough over itself 3–4 times so you see streaks of raspberry throughout without fully blending it in.
• Assemble: Scoop the dough into 20 portions with a 2-tablespoon scoop. Working one at a time, press a portion into a shallow 2-inch cup in your palm. Nestle a frozen cheesecake mound in the center, pinch the dough to seal completely, then place seam-side down and gently press to about 1/2 inch thick. Repeat, keeping the cheesecake centers in the freezer until needed.
• Sprinkle the tops generously with turbinado sugar. Arrange 6 cookies per prepared sheet and bake for 10–12 minutes, until the edges are set and lightly golden while the centers remain slightly puffy. If desired, use a large round cutter to gently scoot the edges into a perfect circle right out of the oven.
• Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before serving.