Mini Lemon Cheesecakes

Mini cheesecakes made with fresh squeezed lemon juice; topped with a zesty lemon glaze and fresh whipped cream. Makes 10 mini cheesecakes.

(Note: If you prefer to make 1 large cheesecake using a springform pan instead of the mini, just triple the ingredients and adjust cooking time.)

The zest is yet to come, squeeze the day!

Mini Lemon Cheesecakes

Ingredients:

For the crust:

• 1/2 cup graham crackers, crumbled

• 4 tsps sugar

• 1/4 tsp cinnamon

• 1 tsp nutmeg, freshly ground

• 2 Tbs butter, melted

  
  

For the cheesecake:

• 1 8 oz package cream cheese

• 1/4 cup sugar

• 1/4 cup sour cream

• 1 egg

• 1/2 tsp vanilla extract

• 1/4 cup fresh squeezed lemon juice (about 2 lemons)

• zest of 1 lemon

  
  

For the whipped cream:

• 3/4 cup heavy whipping cream

• 1 Tbls sugar

  
  

For the lemon glaze:

• 1/4 cup fresh squeeze lemon juice (about 2 lemons)

• 1/4 cup water

• 3 Tbls sugar

• 1 Tbls lemon zest

Instructions:

Set out cream cheese, sour cream and egg to allow to come to room temperature. Preheat oven to 325 degrees Fahrenheit. Zest and juice all of the lemons and set aside.

1. To make the crust, crumble graham crackers to a medium fine crumble (by hand or use some type of blender).

2. Add the sugar and cinnamon and mix.

3. Add the melted butter and mix to combine.

4. Evenly distribute the crumble to 10 molds and press firmly to bottom of molds. (I use a silicone muffin tray or silicone muffin cups)

5. Bake at 325 degrees Fahrenheit for 10 minutes.

6. Remove from oven and set aside.

7. For the cheesecake, use an electric hand mixer to blend the cream cheese and sugar on medium low speed until combined.

8. Add the sour cream, egg, vanilla extract, lemon juice and lemon zest; mix until combined (do not over mix as it will create air bubbles).

9. Spoon evenly into the molds on top of the cooled crusts.

10. Bake at 325 degrees Fahrenheit for about 50 minutes (or until toothpick inserted comes out clean; cooking times may vary depending on altitude).

11. Allow to cool to room temperature.

12. Refrigerate for 6-8 hours before serving.

13. Serve with the fresh lemon glaze and whipped cream with a bit of lemon zest sprinkled on top.

To make the whipped cream:

With and electric mixer, whip the heavy whipping cream until slighly thickend. Add the sugar and mix until stiff peaks form.

To make the lemon glaze:

Add the fresh lemon juice, sugar and water to small saucepan and cook on medium heat until it thickens somewhat, remove from heat and cool. Note: Do not over cook as glaze will thicken more as it cools.