Saturday, January 23, 2010

Mini-cheesecake love

For Christmas, Mike got me a mini-cheesecake pan. It looks like a mini-muffin pan, but has removable bottoms. I used my new cookbook (Thanks Tom&Sandy!), I Heart Cheesecake, to make my mom a special little treat. She LOVES lemons! So, I made her mini creamy lemon cheesecakes with a graham cracker crust and lemon spiked whipped cream. They were dreamy, just like my husband.

Creamy Lemon Cheesecake (found in I Heart Cheesecake)
adapted for the mini pan

Crust:
2 cups graham cracker crumbs
5 tablespoons butter, melted
3 tablespoons sugar

Place crumbs in a mixing bowl and add butter and sugar, mix well. Preheat oven to 350 degrees.

Lemon Filling:
24 ounces cream cheese
1/4 cup sugar
3 tablespoons cornstarch
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 teaspoons lemon extract
1/2 cup sour cream
4 ounces frozen concentrated lemonade, thawed
1 teaspoon lemon peel, finely grated

In your electric mixer, beat cream cheese, sugar, and cornstarch until smooth. Add eggs and yolk one at a time, beating well after each addition. Add vanilla and lemon extracts, mix well. Stir in sour cream, lemonade, and lemon peel.

1. Place 1 tablespoon of the crust into each cup and pack down with the spoon.
2. Pour the filling into the prepared crusts.
3. Bake at 350 for 12-14 minutes.
4. Let cool completely.
5. Remove from the pan easily by using a wooden spoon and lifting gently.
6. Keep in an air tight container and top with sweetened whipped cream prior to serving.

Note: You might want to cut this by a third so you don't have a million mini-cheesecakes. If you're into that kind of thing.

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