RSS Feed

Before the Mellowing Year, Serial #6 and Mini Lemon Berry Cheesecakes

Posted on

Give me an “S.” Give me a “P.” Give me an “R.”

I’m not going to waste your time or mine finishing the word, but I trust you get the idea. It’s spring!!! And I feel like cheering about it.

O.K. So you’re probably thinking–Get a life. It’s been spring for over a month.

Yes, that’s true. But until the fresh berries start showing up at the farmer’s markets, it’s not really spring. And just this week, the pick-your-own strawberry farm down the road opened its gates–earliest opening on record!

So it’s spring! Give me an “S.” Give me a “P.”

How ’bout give me a recipe?

O.K. Try this out for size–Mini Lemon Berry Cheesecakes. Doesn’t that just cry out for spring (and summer)? Lemon! Fresh berries! The cool richness of cheesecake! The baker, who lives a little farther north than this writer, used blueberries for this batch. But fresh-picked strawberries would work just as well. And they’ll be coming your way soon, because it’s spring!

Give me an “S.” Give me a “P.”  .  .  .

Hey, don’t throw your shoe at me. I’m not some howling dog!

mini lemon cheesecakes

Mini Lemon Berry Cheesecakes

For the crust:

4 honey graham cracker sheets

1 Tablespoon granulated sugar

2 1/2 Tablespoons unsalted butter, melted

For the filling:

8 ounces cream cheese, room temperature

1/2 cup granulated sugar

1 Tablespoon all-purpose flour

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 egg, room temperature

1 large lemon, juiced

For the topping:

6 Tablespoons berry jam* 

1/2 cup fresh berries*

Preheat your oven to 350 degrees. Line a standard muffin tin with 9 paper liners, and set aside.

Add the graham cracker sheets to a food processor and process until they are fine crumbs. Add the 1 tablespoon granulated sugar and melted butter, and process until ingredients come together. Divide the mixture between the 9 paper liners, pressing and packing the mixture into the bottom of each liner.

Next, make the filling by adding the cream cheese and granulated sugar to a mixing bowl. Using a handheld mixer, beat the ingredients on high until smooth. Add the flour, salt, vanilla, egg, and lemon juice to the mixture, and beat until all ingredients are well incorporated.

Divide the batter between the 9 paper liners. Bake the cheesecakes in your preheated oven for 25-27 minutes, or until the edges begin to turn golden brown and the centers are just set. Allow the cheesecakes to cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours.

Once the cheesecakes are cooled, the centers will have sunk slightly, leaving room for the fruit topping. In a microwave-safe bowl, microwave the berry jam on high for 10-15 seconds, or until warmed. Mix the fresh blueberries into the jam. Spoon this mixture on top of each cheesecake. Return the cheesecakes to your refrigerator until ready to serve.

Makes 9 mini cheesecakes.

*Any berry jam or berries will do. I used blackberry jam and fresh blueberries, but any variety of berry jam and berries will work. The possibilities are endless!

mini lemon berry cheesecakes

{Adapted from Chelsea’s Messy Apron}

Before the Mellowing Year, Serial #6, audio © Jeffrey Anderson

Before the Mellowing Year, Serial #6, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: