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Lemon Cheesecake Cookies Recipe

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This recipe for Lemon Cheesecake Cookies, by , is from The Renee Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

tammy moser
Added: Wednesday, December 29, 2004


2 Lemons
1/4lb. butter
1/4 tsp salt
1/4 plus 2/3 cup sugar
1 1/4 cups flour
2-8oz pkgs cream cheese
2 eggs

Line an 8" or 9" square pan with a sheet of foil extending 2" beyond 2 sides of the pan. Grate 1 tsp of the yellow zest from a lemon and squeeze 3tbsp 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 1tbsp lemon juice until dough just hold together. Press dough into bottom of prepared pan. Refrigerate 15 min. Heat oven to 350. Bake crust until golden, 20-25 minutes. Beat cheese with 2/3 cup sugar until smooth. Beat in eggs, 1/2 tsp lemon zest and 2 tbsp lemon juice. Pour over crust. Bake until cheesecake is firm and top puffs. 35-40 minutes.
Cool Completely.
Refrigerate until cold.
Let stand at room temp 1 hour before cutting. Lift cheesecake out of pan using foil as handles.
Cut into triangles.

Personal Notes:
Personal Notes:
fat= 8gm




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