Lemon Cheesecake Tarts Food

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

LEMON CHEESECAKE TARTS

Steps:

• Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

EASY LEMON CHEESECAKE BARS

Steps:

• Mix together dry cake mix, 1 egg and the oil, until crumbly.
• Set aside 1 cup of this mixture.
• Pat remaining mixture into bottom of ungreased 9x13 pan.
• Bake at 350 for 15 minutes.
• Remove from oven.
• In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
• Spread over baked crumb mixture.
• Sprinkle remaining crumb mixture over that.
• Return to oven for 15 minutes.
• Cool in fridge and cut into bars.

LEMON CHEESECAKE TART

Steps:

• For the crust: Butter a 9-inch fluted tart pan with a removable bottom. To prepare the crust, add the flour, confectioners' sugar, and salt to the bowl of a food processor fitted with the metal blade and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse just until the mixture is evenly moistened. Transfer the mixture to the prepared pan and press it into the bottom and sides with a floured measuring cup. Freeze the crust for 15 minutes.
• Preheat the oven to 350 degrees F.
• Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Carefully lift the parchment and the weights to peek underneath and check. Remove the parchment and the weights and continue to bake the crust until light golden brown and crisp, 12 to 14 minutes more. Let the crust cool completely.
• For the filling: Preheat the oven to 325 degrees F.
• In a large bowl with an electric mixer on medium-high speed, beat the cream cheese, granulated sugar, lemon zest, and salt until light and fluffy, about 3 minutes. Beat in the sour cream. Add the eggs and mix. Scrape the filling into the prepared tart shell and smooth the top.
• Bake the tart on a baking sheet until the filling is set around the edges but still has a slight jiggle in the center, 23 to 26 minutes. Transfer to a rack to cool slightly. Wrap loosely with plastic wrap and refrigerate until completely cool, at least 6 hours and up to 2 days.
• Dust with confectioners' sugar and top with lemon slices to serve, if you like.

LEMON CHEESECAKE TARTLETS

Steps:

• Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
• Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

CREAMY LEMON TARTS

Steps:

• In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
• Microwave on HIGH until thick (removing about every minute to whisk/stir).
• Cook until thickened.
• Stir in butter; whisk until butter has melted and the mixture is smooth.
• Cool to almost room temperature, stirring every so often.
• Stir in sour cream until well blended.
• Divide evenly between baked tart shells.
• Top with a dollup of Cool Whip.
• Delicious!