Mini Lemon Cheesecake

I'm thinking of having an affair. 

With lemons.

I don't know what it is, but lately, I've really been craving lemons.  Ever since those Blueberry Lemon Cupcakes, I just haven't been able to stop thinking about lemons.  It's probably that summer is just around the corner and I find this refreshing citrus fruit to be the perfect summer treat!  I recently got a mini cheesecake pan and have been dreaming about what my first batch would be, and when I found this recipe for mini lemon cheesecakes I just knew I had hit the jackpot.  And oh, what a lovely tart jackpot it was!  Actually, they should be called lemon lime cheesecakes because the ratio of lemon to lime is the same, but whatever they're called, they were heavenly and I would recommend them to anyone!

Mini Lemon Cheesecake

Adapted from Baked By Rachel

Makes 1 dozen mini cheesecakes

Crust ingredients:

20 Nilla Wafer Cookies (or 1/2C fine crumbs)

1 1/2 tbsp butter, melted

2 1/4 tsp sugar

Filling ingredients:

12oz. cream cheese, softened

2/3C sugar

2 tbsp sour cream

1 tbsp all purpose flour

zest of 1 lemon and 1 lime

juice of 1/2 lemon and 1/2 lime

2 eggs

 

Method:

Preheat oven to 300 degrees. Lightly grease cheesecake pan with baking spray.  Crush cookies into fine crumbs. In a small bowl, combine cookie crumbs, butter and sugar. Using a small cookie scoop, divide crust ingredients among cavities. Press mixture flat. I had a hard time getting the crumbs nice and compact, until I found a little shot glass.  Worked like a charm! Anything small, with a flat bottom would also work though!

In a medium bowl, beat softened cream cheese until smooth. Add sugar, sour cream and flour. Mix well. Scrape your bowl as needed.

Zest one lemon and one lime directly into your bowl. Cut each in half, squeeze the juice from one half of both the lemon and lime. Add your eggs and mix just until combined. Do not over mix.

Divide the cream cheese mixture to your crust evenly.  Gently shake or tap you tray on the counter to settle any bubbles or rolls in the filling.

Bake for 15-18 minutes. Center of cheesecakes should be just slightly jiggly. Let cool on a wire rack for 1-2 hours before refrigerating. Chill for 2-4 hours prior to serving. Carefully remove cheesecakes from tray and pop off baking discs from the bottom of your cheesecakes.

Serve with whipped cream or cool whip if desired. Store chilled in an airtight container.

Mmmmmmmmmmm!!!