Make the cheesecake filling

• Beat the cream cheese with the powdered sugar and vanilla extract until smooth.
• Scoop small portions onto a lined tray and freeze until firm.

Make the blueberry swirl

• Warm the blueberries with the blueberry jam in a small pan until jammy and slightly thickened.
• Lightly crush the berries and let the mixture cool completely.

Make the cookie dough

• Cream the butter with the granulated sugar, brown sugar and lemon zest until light and fluffy.
• Beat in the egg, lemon juice and vanilla extract.
• Fold in the flour, baking soda, baking powder and salt until just combined.

Assemble the cookies

• Swirl the cooled blueberry mixture through the dough.
• Flatten a portion of dough in your hand, place a frozen cheesecake filling piece in the center and seal the dough around it.
• Roll each ball in granulated sugar.

Bake

• Arrange the dough balls on a lined baking tray, spacing them apart.
• Bake at 180 °C until the edges are set and the centers are still soft.

Cool and serve

• Let the cookies set on the tray for a few minutes.
• Transfer to a cooling rack and cool completely before serving.