I bought a mini-cheesecake pan from Williams-Sonoma a few weeks ago to make the Butterfinger Cheesecakes from Picky Palate. I really liked the Butterfinger Cheesecakes and wanted to try the recipe that can with the pan. At Tadd's request, I made mini lemon cheesecakes. They turned out really good. I added more melted butter to the crust since I thought the Butterfinger Cheesecake crust was too dry. We really liked these cheesecakes. They were light and very lemony. I would like to try the Butterfinger Cheesecakes with this recipe and add the peanut butter and butterfinger to this batter. There were several variations listed on the box - I can't wait to try them all!
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