LEMON CHEESECAKE COOKIES
A sweet, cheery little cookie that will stand out on your cookie plate.
Provided by Watercat
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.
- Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
- Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.
- Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
- Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 4.8 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.3 g, Sodium 24.1 mg, Sugar 1.9 g
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield one 10-inch cheesecake
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
- Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
- Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
- For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
- Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
- Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
- Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
- Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
- In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
- Add the butter, vanilla and salt to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. After the last addition, you may have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
- Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
- Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.
More about "lemon cheesecake cookies recipes"
LEMON CHEESECAKE COOKIES (SOFT-BAKED) - CHELSEA'S …
From chelseasmessyapron.com
5/5 (4)Total Time 2 hrs 5 minsCategory Dessert, Snack, VegetarianCalories 124 per serving
- 1 HOUR IN ADVANCE: Set out the butter, cream cheese, and egg to get to room temperature. Make sure these ingredients are all at room temperature before starting. Don't melt any of these ingredients in the microwave or the texture will be off. (See Note 2)
- CREAM BUTTER AND SUGAR: In a large bowl, cream together the sugar and butter with an electric hand mixer until light and fluffy. (Alternatively, cream together in a stand mixer).
- REMAINING WET INGREDIENTS: Add in the cream cheese and continue to beat until the batter is completely smooth. Beat in the egg, vanilla extract, lemon extract, lemon juice, and lemon zest. When zesting the lemon, be careful to avoid the white part of the lemon; this is called the pith and is very bitter; just get the very outside yellow part.
- DRY INGREDIENTS: In a separate bowl, combine the flour, baking powder, salt, cornstarch, and pudding mix. Stir together and then add to the wet ingredients. Mix until just combined, being careful to not over-mix (to avoid dense cookies).
LEMON CHEESECAKE COOKIES - AMANDA COOKS & STYLES
From amandacooksandstyles.com
Ratings 5Category DessertCuisine AmericanEstimated Reading Time 5 mins
- In the bowl of your stand mixer; cream together softened cream cheese, granulated sugar, and softened butter over medium speed. Add egg, lemon juice and zest and beat until smooth.
- Add the flour, baking soda, and cornstarch and mix over medium speed until all ingredients are well incorporated. The dough will be pretty sticky.
RECIPE: LEMON CHEESECAKE COOKIES | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
LEMON CHEESECAKE WITH LEMON OREOS CRUST - BOULDER …
From boulderlocavore.com
THE BEST CRUMBL LEMON CHEESECAKE COOKIES - LIFESTYLE …
From lifestyleofafoodie.com
LEMON CHEESECAKE COOKIES RECIPE | SIDECHEF
From sidechef.com
12 LEMON CHEESECAKE RECIPES
From allrecipes.com
LEMON CHEESECAKE COOKIES - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
LEMON CHEESECAKE BARS RECIPE - SHUGARY SWEETS
From shugarysweets.com
LEMON CHEESECAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST NO-BAKE WHIPPED RICOTTA CHEESECAKE RECIPE - DELISH
From delish.com
LEMON CHEESECAKE RECIPE (WITH GINGERSNAP CRUST) | KITCHN
From thekitchn.com
NO-BAKE HONEY CHEESECAKE RECIPE
From southernliving.com
JAPANESE CHEESECAKE RECIPE
From simplyrecipes.com
OUR BEST LEMON DESSERT RECIPES - THE NEW YORK TIMES
From nytimes.com
THE BEST LEMON CHEESECAKE RECIPE - BAKER BY NATURE
From bakerbynature.com
NO-BAKE PIMM'S CHEESECAKE RECIPE - TODAY
From today.com
LEMON MERINGUE CHEESECAKE - THE COOKIE ROOKIE®
From thecookierookie.com
LEMON CHEESECAKE COOKIES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
LEMON CHEESECAKE (+ LEMON CURD TOPPING) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON CURD RECIPE - COOKIES AND CUPS
From cookiesandcups.com
KETO LEMON CHEESECAKE COOKIES - RECIPE - DIET DOCTOR
From dietdoctor.com
LEMON CHEESECAKE COOKIES RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
You'll also love