Recipe: Lemon Mini-Cheesecakes Topped With Blueberries
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Today's recipe is for lemon mini-cheesecakes with a ginger snap cookie crust, with an optional topping of fresh blueberries tossed with sugar.
Two 8-ounce packages of cream cheese
2/3 cup sugar
2 large eggs
1/2 tsp vanilla extract
1 small lemon
Ginger snap cookies
2-3 cups hot water
Preheat the oven to 300 degrees and then use a mixer to cream the two packages of room-temperature cream cheese with 2/3 cup sugar.
At that point, add the eggs one at a time, and when they are incorporated, add the vanilla extract, lemon zest from one small lemon and the juice of half a small lemon and turn the machine off.
Line the muffin pan with cupcake liners or place a little circle of parchment paper into the bottom of each one. Then place one small ginger snap cookie into each cup, divide the batter equally over the top of those and then place the muffin pan onto a rimmed baking tray and place that onto the center rack of the preheated oven.
Very carefully add 2-3 cups of hot water to the baking tray and then bake the cheese cakes for exactly 20 minutes.
At that point, very carefully take the tray out of the oven, remove the muffin pan from the baking tray and let the cheesecakes cool down to room temperature.
Once they have cooled down, place a sheet of plastic wrap on top and pop the tray into the fridge to chill for a few hours or even overnight.
At that point, gently run a knife around the outside edge of each cheesecake and carefully lift the cheesecake out of the pan, remove the parchment paper and serve them up with a few blueberries right on top.