I guess my fascination with cheesecake began with my mom, who started baking cheesecakes for most family parties and gatherings many many years ago. Traditionally, she made a classic cheesecake similar to a New York style, but not as heavy, with a sour cream topping and since it’s citrus season, I thought it would be pleasant to enjoy my Mini Meyer Lemon Cheesecakes because they are easy to prepare, and packed full of springtime fun.
I guess the cheesecake gene rubbed off on me because I enjoy baking cheesecakes too, but sometimes on a smaller scale. Maybe it’s because these creamy decadent bites make people so happy, but it’s probably because they are so lemony good. In this recipe, I created a three-biter treat, reminiscent of the first few forkfuls of any good cheesecake. That way you get the luscious citrus flavor in a couple of compact tastes, and have the option of always coming back for more.
These lemon cheesecakes can be baked in a muffin pan or removable bottom mini cup pan — both work great. The soft tang from a Meyer lemon always reminds me of springtime, and become the perfect sunny bite of the season. They are fun to enjoy at any small gathering, like Mother’s Day, or served as dessert on any occasion after a delightful meal.
Ingredients
12 graham cracker squares or 6 rectangular crackers
4 tablespoon butter, melted
8 ounces cream cheese, room temperature
2 large eggs
1 Meyer lemon
1/2 cup sugar + 1 teaspoon
1 tablespoon all purpose flour
(Makes 12 Mini Cheesecakes)
To Prepare:
1. Preheat oven to 325 degrees. Spray muffin pan or removable bottom mini-cup pan with cooking spray or brush with oil, set aside. In a food processor, add graham crackers and melted butter. Puree until soft crumbs, about 1 minute.
2. Add 1 tablespoon of crumbs to each cup and press down with fingers. Bake in oven 8 minutes, remove and let cool while you prepare cheesecake batter.
3. Zest lemon and slice in half. Rinse out food processor and add cream cheese, eggs, sugar, juice of half of the lemon, 1/2 of lemon zest and flour, puree until smooth. Pour mixture into a measuring cup.
4. Pour cheesecake batter over mini crusts, until 2/3 full. Place on a sheet pan and bake for 18-20, or until set. Remove from oven and let cool to room temperature, about 40 minutes. Place in refrigerator to chill for at least 2 hours.
5. Loosen cheesecakes around perimeter with a table knife. Mix other half of zest with 1 teaspoon of sugar and sprinkle over tops of cheesecakes. Enjoy!
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