Lemon Cheesecakes

Lemon Cheesecakes

Thin slices of candied lemon make a lovely garnish for Lemon Cheesecakes.

Lemon Cheesecakes
Yield: 12 mini cheesecakes • Preparation: 30 minutes • Bake: 17 to 18 minutes • Refrigerate: 4 hours
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  1. ¾ cup graham cracker crumbs
  2. ⅓ cup plus 1 tablespoon sugar, divided
  3. 3 tablespoons salted butter, melted
  4. 1 (8-ounce) package cream cheese, softened
  5. 1 tablespoon all-purpose flour
  6. 1 teaspoon fresh lemon zest
  7. 3 tablespoons fresh lemon juice
  8. 2 tablespoons heavy whipping cream
  9. ¼ teaspoon vanilla extract
  10. 1 large egg
  11. Garnish: Candied Lemon Slices (recipe follows)
  1. Preheat oven to 350°.
  2. Lightly spray a 12-well mini cheesecake pan with removable bottoms with nonstick cooking spray. Set aside.
  3. 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.
  4. Bake until golden brown, 6 to 7 minutes. Let cool completely.
  5. 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.
  6. Bake until cheesecakes are set and slightly puffed, approximately 11 minutes. Let cool completely in pan.
  7. Wrap pan well, and refrigerate until cold, approximately 4 hours.
  8. Remove cheesecakes from pan.
  9. Just before serving, garnish each with a candied lemon slice, if desired.
  1. • Cheesecakes can be made a week in advance, wrapped securely in plastic wrap, and frozen. Let thaw completely before garnishing.
TeaTime Magazine https://www.teatimemagazine.com/
Candied Lemon Slices
Yield: 12 slices • Preparation: 15 minutes • Cook: 3 to 5 minutes
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  1. 1 cup water
  2. 1 cup sugar
  3. 12 thin (1½- to 2-inch-diameter) slices lemon
  1. 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.
  1. • Lemon slices can be made a day in advance and refrigerated in a covered container.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime March/April 2015


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