Mini Cheesecake Recipe

Cheesecakes are the perfect dessert for any party. The only problem with serving cheesecake is that it is difficult to cut for serving. If you are having a buffet, the problem becomes even worse. After a few people have helped themselves, the cheesecake will be in shambles for the rest of the guest. Even if you cut the cheesecake into slices, someone, probably the thinnest lady in the room, will cut your slices into more slices. Then you have another mess. A great solution is to make mini cheesecakes for the party. They are already in serving sizes and very easy to eat. A very easy mini cheesecake recipe that will make you look like a gourmet cook is a mini lemon cheesecake.

Lemon cheesecake is one of the most refreshing cheesecakes you can make. You can garnish the cheesecake platter with fresh mint to make the presentation even more beautiful. Best of all most people enjoy lemon flavoring rather than something more exotic. This lemon mini cheesecake recipe will be a huge hit.

The easiest way to make the mini cheesecakes is to put them in pretty muffin cups. Before making the cheesecakes, visit a party store and choose some really pretty cups. If your party is a special event like a graduation or bridal shower, you can choose cups that will accent your theme. If you prefer something plainer, medium muffin cups are available at the grocery store. Some people prefer to forego the muffin cups and put the cheesecake directly into the muffin pans but getting them out is such a pain. You can serve the cheesecakes into the pretty muffin cups or you can peel them off before serving. Everything is up to you.

The crust is a combination of vanilla waferes and butter. Yum. Crush 40 vanilla wafers. A great way to crush the wafers is to put them into a freezer bad and hit the bag with a wooden mallet until you have the consistency you want. Mix the wafer crumbs, one fourth cup softened butter, and two teaspoons lemon peel until everything is incorporated. Add about two tablespoons of the crumb mixture into each of the twelved paperr lined muffin cups. The using your hands, press the mixure into the bottom of the cups and as far up the sides as you can. This doesn't have to be perfect. No one will care.

The cheesecake mixture is very simple. Beat one package of softened cream cheese until it is very fluffy. Use a medium setting for your mixer. Add one half cup of sugar. Add the sugar very slowly while you are mixing the cream cheese. Mix until the sugar is completely incorporated.. Add one teaspoon lemon zest. By the way if you don't have a lemon zester, you will need one. They are available everywhere. When you zest a lemon, be sure to only zest the yellow of the lemon. The white part is very bitter and will ruin your cheesecake.

The next step is to add one egg and one tablespoon fresh lemon juice. Blend. Using a small ice cream scoop, spoon batter into your pre-made crusts. Bake the mini cheesecakes for forty minutes. Don't open the oven. If you must peak because you don't trust your oven, use the light. If they look too brown, turn the oven off. Allow the cheesecakes to stay in the turned-off oven for thirty minutes. Leave the oven open. Remove the mini cheesecakes from the muffing pans and put on a wire rack until they are cool. Then refridgerate overnight or at least an hour or two. Serve and wow your guests.

Ricotta Cheesecake

Technorati Tags: Cheesecake Factory Restaurant, Mini Cheesecake Recipe, Mini Cheesecake Recipe

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