Next, unroll the crescent roll dough and separate it into triangles. I like to roll them out gently on my floured countertop to give them a little extra surface area. Place a spoonful of the lemon cheesecake filling at the wide end of each triangle and roll it towards the point. Make sure to seal the ends so that the filling doesn’t ooze out while they bake, which can be tempting! Place each roll on the prepared baking sheet, and make sure to leave some space between them because they puff up beautifully in the oven.
Once all the rolls are assembled, I like to pop them into the preheated oven and bake for about 12 to 15 minutes, or until they are gorgeously golden brown. The aroma in my kitchen at this point is simply heavenly, and I can hardly wait to taste them! When they’re done, let them cool for a few minutes before dusting with powdered sugar to give them that finishing touch, turning them into an irresistible treat.
Pro Tips for Best Results
When I first made these, I tried using both fresh and bottled lemon juice. Trust me, using freshly squeezed lemon juice makes a world of difference! The vibrant flavor and aroma really elevate the cheesecake filling. You’ll be able to taste that sunshine in every bite. Plus, the zest adds that lovely touch of color and fragrance!
Another thing I learned is to make sure your cream cheese is fully softened before mixing. I usually take it out of the fridge an hour beforehand. If it’s too cold, it won’t blend as smoothly, and you might end up with lumps in your filling. Nobody wants a lumpy cheesecake! Just a friendly reminder—patience is key!
Finally, if you want to add a bit more flair to the rolls, try adding a sprinkle of graham cracker crumbs on the filling before rolling them up. It adds a nice crunch and makes them taste even more like classic cheesecake. I’ve done this several times, and it never fails to impress my family!
Common Mistakes to Avoid
One common mistake I’ve made is rolling the crescent dough too tightly around the filling. While it may seem like a good idea at the time, if they’re too tight, they won’t bake evenly, and the filling might ooze out. I recommend giving them a gentle roll—enough to tuck them in, but not so much that they’re squished. Trust me, your taste buds will thank you for it! (See the next page below to continue…)