Mini Lemon Cheesecakes
1 cup graham cracker crumbs
2 1/2 Tbs. sugar
3-4 Tbs. melted butter
Preheat oven to 350. Combine all ingredients for crust. Divide the mixture among the cups and press evenly into the bottom. Bake until the crusts are set, about 10 minutes. Reduce the oven temperature to 300.
16oz cream cheese, softened
1/2 cup sugar
1/4 cup heavy cream
2 Tbs lemon juice
1 1/2 tsp lemon zest
pinch of salt
Beat cream cheese on low speed until smooth, about 2-3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream, lemon juice and zest and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes.
Pour the batter into the crusts, dividing it evenly among the cups ( I had some leftover batter). Bake until the cheesecakes are set, about 20 minutes, Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
Brulee - sprinkle 1 tsp of sugar on top of each cheesecake and use a kitchen torch to melt the sugar.
Caramel: spoon 1 tsp caramel sauce onto each baked crust.
Strawberry: After beating sugar and salt, add 1/3 cup strawberry puree into the batter.
Source: Williams-Sonoma Kitchen
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