3 Layer Lemon Vanilla Cheesecake Cups

As promised in my previous post, I am going to post 4 different entries from my “Easter weekend” baking blitz. I had a lot of spare time on my hands that weekend, so I spent most of it in the kitchen. This is entry 1 of 4 for the Lemon Vanilla Cheesecake Cups. The original recipe was adapted from the lemon cheesecake bars in The Complete Canadian Living Baking Book. Enjoy!

This recipe makes 8 muffin tin cups. {Since muffin tins usually come in sets of 6 cups, click here to see what peanut butter goodness you can make with the crusts that you make in the remaining 4 cups!}

3 Layer Lemon Vanilla Cheesecake Cups

Ingredients:

Crust:

1 cup graham cracker crumbs
1/4 cup unsalted melted butter
1 tsp vanilla extract
1 tbsp grated lemon rind

Cheesecake Layer:

1/2 of an 8 oz package of 95% fat-free cream cheese (you can use the regular stuff if you like, but I prefer to keep it as light as possible) at room temperature
about 2 tbsp white granulated sugar
1/2 tsp vanilla extract
1/2 of an egg (crack the egg in a separate bowl, stir yolk and white together, then use a spoon to divide the egg in two) at room temperature

Lemon Layer:

2 eggs
150 ml white granulated sugar
2 tbsp grated lemon rind
62.5 ml (1/4 cup) freshly squeezed lemon juice
about 2 tbsp unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp icing sugar

Method:

Pre heat oven to 325 F.
Line 2 6 cup muffin tins with paper muffin cups.
Make the base by mixing the 1/4 cup melted butter, 1 tbsp grated lemon rind, 1 tsp vanilla extract and 1 cup graham cracker crumbs.
Press 1 tbsp of the crumb mixture into the bottom of each muffin cup, and press down flat with your fingers.
Bake for about 15 minutes, until firm. Remove, and allow to cool. Keep the oven on while you make the next layers.
Make the cheesecake layer by beating the cream cheese with the sugar until smooth. Then beat in the eggs and vanilla extract until well blended.
Pour about 1 tbsp of the cream cheese mixture into each cooled muffin cup, and spread in an even layer.
Set aside.
Make the lemon layer by beating the eggs and sugar in a bowl until well mixed.
Beat in the rest of the ingredients for the lemon mixture.
Fill each muffin cup the rest of the way (about 1/8 of an inch below the top) with the lemon mixture.
Place the muffin tins in the oven, and bake for about 40 minutes. (The tops will be lightly set when touched.)
Remove from oven, and allow to cool for about 15 minutes. Remove the cups from the tray, and place onto a paper towel lined dish. Cover with plastic wrap, and chill the cups in the fridge for at least 1 hour prior to serving.
This is best served chilled, and still in the paper cups (with the sides peeled off slightly) and in a small bowl with a spoon.




Filed under: desserts, Recipes Tagged: cake, cheesecake, culinary, cupcakes, dessert, fruit, graham cracker, lemon, recipe, Sweet, tart, vanilla