Ingrédients pour Lemon Cheesecake Tassies
- All Purpose White Flour
- Unsalted Butter
- 1 large egg yolk
- Vanilla Extract
- ½ cup granulated sugar
- Lemon
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 1 large egg
- Lemons
- Fresh Lemon Juice
- Seedless Raspberry Preserves
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Comment préparer Lemon Cheesecake Tassies
- **Make the Dough:** In a food processor, combine 1 ½ cups all-purpose flour and ½ cup (1 stick) chilled, cubed unsalted butter. Pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk, 1 teaspoon vanilla extract, ¼ cup granulated sugar, 1 tablespoon lemon zest, and ¼ teaspoon salt.
- Add the wet ingredients to the food processor and pulse until just combined. Do not overmix.
- Divide the dough into 4 equal portions, then divide each portion into 6 equal pieces.
- Roll each piece into a ball, then flatten slightly.
- Lightly grease 24 mini muffin cups. Press each dough ball into a muffin cup, creating a slightly concave base.
- Place the muffin tin on a baking sheet.
- Preheat oven to 350°F (175°C).
- Bake for 16-19 minutes, or until lightly golden brown.
- **Make the Filling:** In a food processor, combine 8 ounces softened cream cheese, ½ cup granulated sugar, 1 large egg, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Process until completely smooth.
- Once the crusts are baked and slightly cooled, carefully pour the filling evenly into the prepared crusts.
- Bake for 10-12 minutes, or until the filling is set and lightly golden.
- Optionally, add ¼ teaspoon of jam or preserves to the center of each tassie and bake for an additional 4-5 minutes, until the filling is puffed and slightly colored.
- Let the tassies cool completely in the muffin tin before transferring to a wire rack.
- Refrigerate in an airtight container for up to 1 week, or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
18g
Carbs
3g
