Hi guys,
hope you had a great week! It's time for another great recipe. I love this time of the year because it's berry season here in Canada and the desserts are endless. 2 years ago my dad gave me raspberry bushes and they toke over my garden. It's insane how they multiply but they give such amazing sweet raspberries and the kids love to go and pick them.
I have so many of them and had to come up with a dessert for you guys obviously lol. Sooo, here it is, mini lemon cheesecake, they were a hit in my little family. These cute mini cheesecakes are not only amazing to look at but full of flavours. Hopefully, you will like them as much as we did.
Also, be sure to Subscribe to my YouTube channel for free cake decorating tutorials. A video is uploaded every week. https://www.youtube.com/user/Lilianadasilva1
Ingredients:
Crust
1 Cup of graham cracker crumbs
1 tsp of granulated sugar
2 tbsp. of melted butter
Filling
2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar
2 tbsp flour
1 tsp vanilla extract
1 lemon juice
1/2 cup sour cream (room temperature)
2 eggs (room temperature)
Crust
1 Cup of graham cracker crumbs
1 tsp of granulated sugar
2 tbsp. of melted butter
Filling
2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar
2 tbsp flour
1 tsp vanilla extract
1 lemon juice
1/2 cup sour cream (room temperature)
2 eggs (room temperature)
Instructions:
Step 1
Heat oven at 350' F
Heat oven at 350' F
Step 2
In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand.
Step 3
Divide the crust into the bottom of the silicone mold cavities and press firmly with a spoon at the bottom of each cavities. Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool.
Step 4
Reduce oven heat to 325'F
Reduce oven heat to 325'F
Step 5
Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time. Add sour cream, vanilla extract, lemon juice and flour. Mix until all is combined.
Step 6
Pour cheesecake mixture into cooled silicone cupcake mold.
Step 7
Bake 20-25 minutes or until the cheesecakes are set. Do not over bake them. If the top starts to crack it's because they are over baked. The middle has to jiggle a little bit. Allow them to cool in the mold. Refrigerate 4 hours or overnight. Top with raspberries and drizzle with white chocolate.
THE THINGS YOU WILL NEED:
KitchenAid mixer: https://amzn.to/2xa8X3Q
Comments
Post a Comment