My family loves cheesecake but with a macaroon crust? I never heard of anything so wonderful so I'm making it over the coming weekend. I think it sounds marvelous and it appears so easy and using a 8x8 inch pan makes it even better. Plus it has a macaroon crust. How can you not like it? Yum
If you don't know what to make for a dessert this holiday try this easy lemon cheesecake. I think you'll find it to be easy and that will take some stress off the holiday crunch of "what will I make for dessert"?
Note: I crushed one macaroon and sprinkled it on top. I don't think I should have. :(. We'll see how much crunch it has.
1 1/2 cups soft coconut macaroon cookie crumbs
2 T margarine, melted
2 pkgs. cream cheese softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 T. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 cookie to crumble to sprinkle on top if desired.
Preheat oven to 350 degrees. Mix crumbs and margarine. Press firmly onto bottom of greased 8 inch square baking pan.
Beat cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer until well blended. Add eggs one at a time beating until well blended after each addition. Pour over crust.
Bake 20 to 25 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars. Store in refrigerator.
I like to serve a little lemon something with our holiday meals. Lemon is light and not as filling as say Chocolate but if you like chocolate here's a great chocolate cake to add to your dessert menu and it has cherry pie filling in it. Moist and not too rich. A nice touch for dessert...Enjoy! The link is posted below.
If you don't know what to make for a dessert this holiday try this easy lemon cheesecake. I think you'll find it to be easy and that will take some stress off the holiday crunch of "what will I make for dessert"?
Note: I crushed one macaroon and sprinkled it on top. I don't think I should have. :(. We'll see how much crunch it has.
1 1/2 cups soft coconut macaroon cookie crumbs
2 T margarine, melted
2 pkgs. cream cheese softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 T. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 cookie to crumble to sprinkle on top if desired.
Preheat oven to 350 degrees. Mix crumbs and margarine. Press firmly onto bottom of greased 8 inch square baking pan.
Beat cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer until well blended. Add eggs one at a time beating until well blended after each addition. Pour over crust.
Bake 20 to 25 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars. Store in refrigerator.
I like to serve a little lemon something with our holiday meals. Lemon is light and not as filling as say Chocolate but if you like chocolate here's a great chocolate cake to add to your dessert menu and it has cherry pie filling in it. Moist and not too rich. A nice touch for dessert...Enjoy! The link is posted below.
 |
| Drizzle icing over cake while warm Here's the link to this cake...Chocolate Cherry Cake Chocolate Cherry Cake |
No comments:
Post a Comment