This is a quality I developed early on in life.
…I found it in the pantry… It was lemon-y… My eyes were as wide as dinner plates! I partnered the frosting with a tablespoon and found myself watching TV for no more than 20 minutes of unadulterated over-the-top-don’t-stop-me-now pure sweetness.
Well, I never did that again. And I’ve never thought of lemon frosting quite the same way.
This sweet n’ easy cheese cake recipe makes clever use of sugar cookie dough to form the crust. I hope you’ll find it as tasty as I did!
i. ingredients (for 2 cakes)
2 packages | slice-and-bake sugar cookie dough
1½ pounds | softened cream cheese
1 cup | sugar
2 | cage free eggs, beaten
½ cup | softened butter (my Grandmother “Nanny” says make it Falfurrias brand butter)
1 teaspoon | vanilla
to garnish | fresh berries (strawberries, blueberries, etc.)
ii. what to do
0. Preheat oven to 400°F.
1. Line 2 greased 9-inch round pans with slices of refrigerated slice-and-bake sugar cookie dough.
2. Blend the cream cheese and sugar. Add the eggs, butter, vanilla and blend thoroughly.
4. Bake 25 minutes in oven. Remove and let it set/cool.
5. Garnish with fresh strawberries or other berries.
Slice, serve and enjoy!
Foodie Tips ~
♥ Each cake serves 8 folks. You can half this recipe, if desired. Or better yet, why not share one with a friend?
♥ You can serve this at room temperature, but I prefer chilled.
♥ The inspiration for the berry decoration shape above? I filled the berries inside the cracks left by the cooled cheesecake. What did the berries’ shape spell? A mighty “K!”
Yea, Kiker’s Cook Nook!