Lemon Cheesecake Tassies - cooking recipe

Ingredients
    DOUGH
    3/4 cup all-purpose white flour
    2 tablespoons all-purpose white flour
    5 tablespoons cold unsalted butter, cut into chunks
    1 large egg yolk
    1/2 teaspoon vanilla extract
    2 1/2 tablespoons sugar
    1/2 teaspoon finely grated lemon, zest of
    1 pinch salt
    FILLING
    1 (8 ounce) package cream cheese, slightly softened, cut into chunks
    1/3 cup sugar
    1 large egg
    1 1/4 teaspoons finely grated lemons, zest of
    2 teaspoons fresh lemon juice
    1/2 teaspoon vanilla extract
    2 tablespoons seedless raspberry preserves
Preparation
    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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