Preheat the oven to 180℃, line a baking tray with parchment paper and set aside.

In a large mixing bowl add the sugar and grate over the lemon zest. Rub the sugar and zest for a couple of minutes.

Add the butter and mix until combined. Add the turmeric powder and mix well. Add the flax seed meal and mix until combined.

Add the flour and salt, stir until smooth. Cover with a cling wrap and place in the fridge for 15 mins.

In the mean time we can make the cheesecake filling, in another bowl add the room temperature cream cheese and beat well to break it up with a spoon. Stir until smooth, add the heavy cream and stir well until combined. Place in the fridge.

Remove the cookie dough from the fridge and using a ice cream scoop, portion the dough.

Time to get shaping and filling, remove the cheesecake filling from the fridge. Working with one piece of dough at a time, roll into a ball and flatten between the palms of your hands. A

dd a teaspoon worth of the cheesecake mixture into the middle and using another piece of flattened cookie dough covered seal the edges. Roll between your palms into a ball being gentle, roll into sugar and place on the baking tray. Repeat until done, the dough should give you 10 large cookies.

Bake for 10-12 mins. Let them cool down before serving.