L'il Lemony Cheesecake

I'm craving sweets. I'm one day 9 hours into a resolution to reduce the amount of sugar I consume. One day 9 hours into thinking, you know, I should really skip dessert. So, to combat the cravings I bake. I bake a cake as fast as I can, a cheesecake. Well, actually, 6 muffin sized lemony cheesecakes.

L'il Lemony Cheesecakes
makes 6 cheesecakes

8oz cream cheese
1/3 cup sugar
1 egg
1 tsp vanilla extract
2 tbsps lemon juice, preferably freshly squeezed
1 tsp lemon zest, minced
6 round tea cookies (large)

Set the oven to 325˙F and line a large 6 muffin tin with paper liners. Insert 1 cookie into the bottom of the each of the liners.

Whip together the cream cheese, sugar, egg, vanilla, lemon juice & lemon zest. Divide the batter onto the six cookies and bake for 20 minutes. 

Set on a rack to cool, them put into the fridge for an hour for the cake to set. Cover and chill until ready to serve. Decorate these mini-cheesecakes with whipped cream, fresh berries and few sprigs of mint.

Posted by Thrifty Table at January 1, 2012
Categories: Star of the Show, Shop Talk
Tags: sweets baking cream cheese cheesecake lemon baked
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