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Ingredients
| lemons: 2 |
| salted butter: 0.25 lb |
| salt: 1/4 tsp |
| granulated sugar: 1/4 cup |
| granulated sugar: 2/3 cup |
| all-purpose flour (unsifted): 1 1/4 cups |
| cream cheese: 2 8oz packages |
| eggs: 2 |
Lemon Cheesecake Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
32 serving(s)
Tags
- Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
- Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
- Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
- On low speed, beat in flour until crumbly.
- Beat in about 1 tbs lemon juice until dough just holds together.
- Press dough into bottom of prepared pan.
- Refrigerate 15 minutes.
- Heat oven to 350°.
- Bake crust until golden, 20 to 25 minutes.
- Beat cheese with 2/3 cup sugar until smooth.
- Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
- Pour over crust.
- Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
- Cool completely.
- Refrigerate until cold.
- Let stand at room temperature 1 hour before cutting.
- Lift cheesecake out of pan using foil as handles.
- Cut into triangles.