Who doesn’t like a thick and creamy slice of cheesecake? My favorites are my own Caramel Bourbon Cheesecake, the Chocolate Tuxedo Cream Cheesecake from the Cheesecake Factory and Juniors Chocolate Devil Cheesecake. Chocolate lovers can I get an Amen or a like? (stomping my feet) Technically, we have 40 days of summer left even though the weather starts to transition to fall right after Labor Day. So, you still have time to bless your audience with an inspiring Lemon Cheesecake at the next. summer picnic, potluck, garden gathering, and/or beach day. After that, its pumpkin spice everything and Ugg’s. My very first cheesecake that I made was in 2000. I was attending Long Island University CW Post. I used a weight watchers’ cookbook to create a healthy substitute as I was trying to control my weight. I tried to add some flair by tempering chocolate and poured it on top of my cooled cheesecake. This made the cheesecake hard to cut as the chocolate became very firm. I did not know about ganache then but my intention was to mimic a ganache technique. My bestie said it came out good and the texture was perfect. When I think back, I only had a slice…hmmmm. I did not realize that everyone then in the household had enjoyed a health-conscious treat. With my share, I invite you all to try this recipe and let me know your outcomes. One side note, from my experience the brand of cream cheese that you use makes a difference. If everything was the same everything would cost the same and the world would be a boring place. Use Philadelphia or visit a Kosher shop that makes fresh cream cheese. I invite you to take your baking up a notch and luxuriate your palate.
For the crust:
150 g ground graham crackers
5 tablespoons of melted butter
For cheesecake filling:
4-8ounce cream cheese, softened
½ cup (100 g.) granulated sugar
3 eggs, room temperature
zest of 1 lemon
2 teaspoons of premium vanilla extract
½ cup of half and half
For the frosting:
1 cup (240ml) cold heavy whipping cream
1 teaspoon of Tahitian vanilla extract
2 teaspoons of powdered sugar (icing sugar or confectioner sugar), honey, or agave nectar
For the lemon curd
Use FRESH lemons do not use lemon juice it does not yield the same results 😊. I love Amoretti Artisan products it enhances your sweet outcomes.
4 Large FRESH lemons (I like Trader Joes)
5 egg yolks
1 teaspoon of Amoretti Natural Artisan lemon flavoring (It’s SOOO good)
1 cup granulated sugar
½ stick unsalted butter
2 drops yellow food coloring
*fresh raspberries and mint for decoration
In a large bowl combine ground graham crackers and melted butter into a mixture. I like to spray my mini cheesecake trays with PAM flour for baking to prevent it from sticking. Place one tablespoon of the combined mixture in each mini cavity and press down firmly and set aside. In a large mixer, combine cream cheese and sugar first until well blended, add in eggs, half and half, vanilla extract, and zest of a lemon. Blend until smooth and fill each cavity ¾ of the way full. Preheat your oven to 340 F or 170 C and bake cheesecakes muffins for about 15-17 minutes or until set. Allow the cheesecake to cool completely and place in the refrigerator overnight.
In a medium saucepan, heat off, whisk together the granulated sugar, grated lemon zest, and egg yolks; whisk in lemon juice and salt. Add chopped butter and place pan over medium-high temperature. Whisk the mixture until the butter has melted. Your mixture should be thick enough to coat the back of a spoon. Do not boil your mixture you can over cook the egg yolks. Remove your pan from the stove and pour mixture over a kitchen sieve/strainer in a glass bowl to remove any over cooked eggs. I like to use Glad press and wrap to cover the bowl and cool for 2 hours. Once your mixture is cool pour a teaspoon over the cooled cheesecake in the cavity and return to the refrigerator for another hour to set.
Using a table top mixer or a handheld mixer, whip up the heavy whipping cream along side with vanilla extract and powdered sugar. Add a dollop or pipe the whipped cream on each cheesecake. Its optional to add fresh fruit or mint leaves.