As I’m sure many of you can tell from my last few blogs, I love to cook, especially during the holidays.
One of the things I’ve been asked to bring to the Thanksgiving table over the years is cheesecake. I used to make a large cheesecake, but let’s face it. After all the fixings, there isn’t much room for dessert, and frankly I was a little tired of throwing half a cheesecake away.
This year, I decided to try mini-cheesecakes with the added bonus of being able to freeze the leftovers and eat them later.
Since lemon is delicious, I focused on a lemon cheesecake recipe and to my delight I found two. So, yes, I made them both.
With the traditional graham cracker crust and some helpful tips from the recipe. This one turned out lighter and fluffier. For the recipe: https://www.livewellbakeoften.com/mini-lemon-cheesecakes/
But, it lacked more of a lemon flavor that I wanted and as a result would probably top it off with lemon curd then whipped cream.
This one was a little too brown for my two of my tasters (although not my family members). I preferred the vanilla wafer crust and the delightful lemon kick. Alas it sunk in the middle, so I would fill it in with whipped cream to hide the imperfections.
The recipe: http://www.kraftrecipes.com/recipes/mini-lemon-cheesecakes-53712.aspx
And wouldn’t you know it. By the time my tasters finished, there were no more cheesecakes to freeze.
Until next time!