Lemon Cheesecake Tassies

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• 3/4 cup all-purpose flour
• 2 tablespoons all-purpose 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
• 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

Recipe

• 1 dough:.
• 2 lightly grease 24 mini muffin cups.
• 3 in a food processor, combine the flour and butter.
• 4 process in an off/on pulses until mixture is the consistency of fine crumbs.
• 5 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.
• 6 divide each quarter into 6 equal portions. shape the portions into balls with lightly greased hands.
• 7 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.
• 8 set the muffin tins on a baking sheet. preheat oven to 350 -- *.
• 9 bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
• 10 transfer the baking sheet with the muffin pans to wire racks.
• 11 filling:.
• 12 in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
• 13 transfer the filling to a 2 cup measure with a spout.
• 14 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.
• 15 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.