Lemon Cheesecake Squares (or Triangles)

The first time I had these was at a wedding reception.  I fell in love with them.  I made them for a dessert table at a church women’s group activity.  There were ladies walking around with a piece in their hand, asking “Who brought this?”  Finally, I sent an e-mail out with the recipe.  Now you can experience them for yourself.  Thanks to Megan for sharing the recipe with me.  Let’s get started and enjoy, Lemon Cheesecake Squares (or Triangles).

Supplies:
3 pkg. of crescent rolls (the pop and serve kind)
2 8oz pkgs. of cream cheese
¾ cup sugar
1 egg yolk
1 tsp. vanilla
1 cup confectioners’ sugar
2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)
Tiny bit of milk
Plastic wrap

I’m going to assume that you have the usual basic baking equipment.

Preheat oven to 350 ̊    

Rub shortening on a 17 ½” x 12 1/2” cookie pan, (otherwise it sticks)

1. Spread 1 ½ pkg. of crescent rolls on the bottom of the pan

 Filling:  2  8oz pkgs. of  cream cheese
              ¾ cup sugar
             1 egg yolk
            1 tsp. vanilla
           

Beat until smooth.

 Put dollops of the cream cheese batter on the bottom layer of crescent rolls. 

Spread the cream cheese batter evenly (as possible).

 Top Layer:  on plastic wrap. Spread the remaining 1 ½ pkg. of crescent rolls out on another pan the same size.

Flip it on top of the bottom layer and cream cheese filling.

 Bake 15-20 minutes until golden brown.

 Glaze:  1 cup confectioners’ sugar
             2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)
             Tiny bit of milk

Beat together before the pan comes out of the oven.

Spread the glaze on top of the hot cheesecake as soon as the pan comes out of the oven.

Let it cool.

Once cool cut, the cheesecake like this pattern.  For 24 pieces, cut squares, if you need 48 pieces, cut the squares into triangles

Heaven!  Enjoy!