Lemon Cheesecake Tassies
- Ready In:
- 43mins
- Ingredients:
- 15
- Yields:
-
24 tassies
ingredients
-
DOUGH
- 177.44 ml all-purpose white flour
- 29.58 ml all-purpose white flour
- 73.94 ml cold unsalted butter, cut into chunks
- 1 large egg yolk
- 2.46 ml vanilla extract
- 36.97 ml sugar
- 2.46 ml finely grated lemon, zest of
- 0.25 ml salt
-
FILLING
- 226.79 g package cream cheese, slightly softened, cut into chunks
- 78.78 ml sugar
- 1 large egg
- 6.16 ml finely grated lemons, zest of
- 9.85 ml fresh lemon juice
- 2.46 ml vanilla extract
- 29.58 ml seedless raspberry preserves
directions
-
DOUGH:
- Lightly grease 24 mini muffin cups.
- in a food processor, combine the flour and butter.
- Process in an off/on pulses until mixture is the consistency of fine crumbs.
- In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended. Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess. divide the dough into quarters.
- Divide each quarter into 6 equal portions. Shape the portions into balls with lightly greased hands.
- Flatten each ball slightly. Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.
- Set the muffin tins on a baking sheet. Preheat oven to 350 -- *.
- Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
- Transfer the baking sheet with the muffin pans to wire racks.
-
FILLING:
- in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
- Transfer the filling to a 2 cup measure with a spout.
- Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups. bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges. Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color. 4-5 minutes more.
- Transfer the muffin pans to wire racks. Let stand until completely cooled. Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...