Lemon cheesecake cookie cups

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Another recent experiment in baking, as I wind down the baking fun, is the lemon cheesecake cookie cups I found on the Life Love and Sugar blog.

I got some positive response on this: apparently it was wonderful (and people seemed to anticipate these and wanted to jump right on them).

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Lemon cheesecake cookie cups with berry garnish

Cookie cups

3/4 cup salted butter, room temperature
1 cup sugar
1 egg
1/2 tsp vanilla extract
3 tbsp lemon juice
1 tsp lemon zest
2 cups + 2 tbsp all purpose flour (I used slightly more than this)
1 tsp baking soda
2 tsp cornstarch

1. Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.
2. Cream butter and sugar together for 4-5 minutes, until light and fluffy.
3. Add the egg, vanilla, lemon juice and lemon zest and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 9-11 minutes.
7. Remove from oven and allow to cool for about 5 minutes. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit. Then remove to cooling rack to finish cooling.

Cheesecake filling
12 oz (340 g) cream cheese, room temperature
2 1/4 cups powdered sugar
1/2 tsp vanilla extract
3 tbsp lemon juice
1 tbsp lemon zest

8. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and lemon juice and lemon zest together until smooth.
9. Scoop cheesecake filling into cookie cups.
10. Top with fresh berries. As desired.
11. Store in refrigerator.

Garnish
Blueberries
Raspberries

 

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