LEMON TRUFFLES WITH CREAM CHEESE RECIPES

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LEMON-GLAZED CREAM CHEESE COOKIES RECIPE - PILLSBURY.COM



Lemon-Glazed Cream Cheese Cookies Recipe - Pillsbury.com image

You won’t believe these tender lemon cookies are made with sugar cookie dough.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 36

Number Of Ingredients 6

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3 oz cream cheese, softened
1/2 cup all-purpose flour
3 teaspoons grated lemon peel
1 1/2 cups powdered sugar
2 to 3 tablespoons lemon juice

Steps:

  • Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.
  • In large bowl, break up cookie dough. Add cream cheese, flour and 2 teaspoons of the lemon peel; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 2 inches apart on cookie sheets.
  • Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • Meanwhile, in medium bowl, stir powdered sugar and lemon juice until smooth. Frost cookies; sprinkle with remaining 1 teaspoon grated lemon peel. Store in airtight container.

Nutrition Facts : Calories 90 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 10 g, TransFatContent 0 g

LEMON RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT



Lemon Ricotta Cheesecake Recipe: How to Make It image

I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 45 minutes

Prep Time 35 minutes

Cook Time 01 hours 10 minutes

Yield 14 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cups half-and-half cream
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/3 cup lemon juice
3 teaspoons grated lemon zest
4 large eggs, lightly beaten
Fresh mint and lemon slices, optional

Steps:

  • In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.

Nutrition Facts : Calories 332 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 192mg sodium, CarbohydrateContent 33g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

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