11 N. School St. (209) 368-3033
Lodi, CA 95240 www.CheeseCentralLodi.com
CHEESECAKE COOKIES AND BERRIES
2/3 C butter
2/3 C brown sugar
2 C flour
1 C finely chopped walnuts
1 lb. cream cheese
2/3 C sugar
2 eggs
¼ C milk
2 t lemon juice
1 t vanilla
Preheat oven to 350*. In large mixing bowl, cream together butter and brown sugar. Add flour and walnuts, and combine just until mixture is crumbly.
Reserve 1 C of crumbles, for topping. Press remaining mixture evenly over bottom of foil-lined and greased 9x13” pan. Bake 15 minutes. While crust bakes, prepare filling. In large bowl, combine and beat well the cream cheese and sugar. Add and beat until smooth the eggs, milk, lemon juice and vanilla.
Pour filling evenly over baked crust and sprinkle with reserved crumbs. Return pan to oven and bake 25 minutes. Cool and refrigerate before cutting.
Serve with fresh berries.
11 N. School St. (209) 368-3033
Lodi, CA 95240 www.CheeseCentralLodi.com
CHEESECAKE COOKIES AND BERRIES
2/3 C butter
2/3 C brown sugar
2 C flour
1 C finely chopped walnuts
1 lb. cream cheese
2/3 C sugar
2 eggs
¼ C milk
2 t lemon juice
1 t vanilla
Preheat oven to 350*. In large mixing bowl, cream together butter and brown sugar. Add flour and walnuts, and combine just until mixture is crumbly.
Reserve 1 C of crumbles, for topping. Press remaining mixture evenly over bottom of foil-lined and greased 9x13” pan. Bake 15 minutes. While crust bakes, prepare filling. In large bowl, combine and beat well the cream cheese and sugar. Add and beat until smooth the eggs, milk, lemon juice and vanilla.
Pour filling evenly over baked crust and sprinkle with reserved crumbs. Return pan to oven and bake 25 minutes. Cool and refrigerate before cutting.
Serve with fresh berries.
11 N. School St. (209) 368-3033
Lodi, CA 95240 www.CheeseCentralLodi.com
CHEESECAKE COOKIES AND BERRIES
2/3 C butter
2/3 C brown sugar
2 C flour
1 C finely chopped walnuts
1 lb. cream cheese
2/3 C sugar
2 eggs
¼ C milk
2 t lemon juice
1 t vanilla
Preheat oven to 350*. In large mixing bowl, cream together butter and brown sugar. Add flour and walnuts, and combine just until mixture is crumbly.
Reserve 1 C of crumbles, for topping. Press remaining mixture evenly over bottom of foil-lined and greased 9x13” pan. Bake 15 minutes. While crust bakes, prepare filling. In large bowl, combine and beat well the cream cheese and sugar. Add and beat until smooth the eggs, milk, lemon juice and vanilla.
Pour filling evenly over baked crust and sprinkle with reserved crumbs. Return pan to oven and bake 25 minutes. Cool and refrigerate before cutting.
Serve with fresh berries.