Thin slices of candied lemon make a lovely garnish for Lemon Cheesecakes.
Lemon Cheesecakes
2016-02-20 00:48:13
Yield: 12 mini cheesecakes • Preparation: 30 minutes • Bake: 17 to 18 minutes • Refrigerate: 4 hours
Ingredients
- ¾ cup graham cracker crumbs
- ⅓ cup plus 1 tablespoon sugar, divided
- 3 tablespoons salted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons heavy whipping cream
- ¼ teaspoon vanilla extract
- 1 large egg
- Garnish: Candied Lemon Slices (recipe follows)
Instructions
- Preheat oven to 350°.
- Lightly spray a 12-well mini cheesecake pan with removable bottoms with nonstick cooking spray. Set aside.
- In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide crumb mixture evenly among wells of prepared pan, pressing firmly to create a level base.
- Bake until golden brown, 6 to 7 minutes. Let cool completely.
- In a medium bowl, combine cream cheese, remaining ⅓ cup sugar, flour, lemon zest, lemon juice, cream, and vanilla extract. Beat at high speed with a mixer until smooth. Add egg, beating at low speed just until incorporated. Divide mixture evenly among wells of prepared pan.
- Bake until cheesecakes are set and slightly puffed, approximately 11 minutes. Let cool completely in pan.
- Wrap pan well, and refrigerate until cold, approximately 4 hours.
- Remove cheesecakes from pan.
- Just before serving, garnish each with a candied lemon slice, if desired.
Notes
- • Cheesecakes can be made a week in advance, wrapped securely in plastic wrap, and frozen. Let thaw completely before garnishing.
TeaTime Magazine http://teatimemagazine.com/
Candied Lemon Slices
2016-02-20 00:49:10
Yield: 12 slices • Preparation: 15 minutes • Cook: 3 to 5 minutes
Ingredients
- 1 cup water
- 1 cup sugar
- 12 thin (1½- to 2-inch-diameter) slices lemon
Instructions
- In a medium saucepan, combine water and sugar over high heat. Cook and stir until sugar dissolves. Add lemon slices, and reduce heat to a very low simmer. Cook until lemon slices are candied (translucent), 3 to 5 minutes. Transfer lemon slices and syrup to a covered container, and refrigerate until needed. Lightly blot on paper towels before using.
Notes
- • Lemon slices can be made a day in advance and refrigerated in a covered container.
TeaTime Magazine http://teatimemagazine.com/