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LEMON-BERRY BABY CHEESECAKES

They are adorable and delectable, with a sweet, tart double-berry glaze swirled into lemon cheesecake on the classic butter graham crust. The recipe is easily doubled for brunch, Easter, showers, girl's night, etc. I top mine with lemon zest so people know to expect lemon, but for a fancier take, dollop some whipped cream or add a few fresh berries.



Notes: Cream cheese is Philadelphia.


LEMON-BERRY BABY CHEESECAKES

Ingredients: 8 ounces cream cheese at room temperature, 1/3 cup sugar, 1/3 cup sour cream (or Greek yogurt), zest of 1 lemon, 1 1/2 tbsp. lemon juice, 1/2 tsp. vanilla extract, 1 large egg at room temperature.

For the double-berry glaze: 1/4 cup raspberries, 1/4 cup blueberries, 2 tsp. sugar, 1 tsp. lemon juice, 1 tsp. water, 1/2 tsp. cornstarch.

For the crust: 10 Graham crackers sheets, 3 1/2 tbsp. melted butter, 1 tbsp. sugar.


Makes 10-12 cheesecakes (standard muffin cup size).


1. Make the crust: Preheat the oven to 350*F and line a 12-cup muffin tin with paper liners. Blitz the graham crackers and sugar together until you have coarse sand. Add the melted butter and pulse to combine. Add about one tablespoon to the bottom of each muffin cup, gently pressing down. Bake for 5 minutes and remove to cool.


2. Make the glaze: Heat the berries in a small saucepan with the sugar and lemon juice over medium heat. Break up and mash the berries well with a fork. Make a slurry with the water and cornstarch, and add to the berries to thicken. Pour the glaze through a sieve to catch the solids. Cool completely.


3. Make the cheesecake batter: In a freestanding mixer or large bowl with a handheld mixer, beat the cream cheese and sugar until smooth. Beat in the sour cream, vanilla, lemon zest, and lemon juice. With the mixer on low, add the egg. Mix until combined.


4. Assemble and bake: Add the batter to the muffin cups on top of the crust. Add 1 tsp. of berry glaze to each, swirling in with a skewer or sharp knife. Bake for 20 minutes, then cool at room temperature for 30 minutes. Refrigerate for 1 hour before removing paper cups and serving. (Add fresh lemon zest on top if you like.)


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