Lemon Cheesecake Tassies

• DOUGH
• 3/4 cup all-purpose white flour
• 2 tablespoons all-purpose white 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
• FILLING
• 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

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.

dough, allpurpose white flour, flour, cold unsalted butter, egg yolk, vanilla extract, sugar, lemon, salt, filling, cream cheese, sugar, egg, lemons, lemon juice, vanilla extract, seedless raspberry preserves

Taken from www.food.com/recipe/lemon-cheesecake-tassies-118442 (may not work)