Saturday, July 31, 2010

Little Lemon Cheesecakes with Whipped Cream Topping



For the MasterChef finale, we served up dinner and dessert with all the trimmings. G made a real yum curry, and I provided the lemon cheesecake. We traipsed down to St. Kilda with our Tupperware and plates wrapped in foil and watched the finale with some friends. Adam, the "lawyer with a creative flair for the exotic" (or something like that) took the prize, and I took a lot of food from my plate to my mouth.

The recipe is from About.com. The original recipe is for a full-sized pie, but I halved it and made four mini cheesecakes in tart tins. I also made a crust out of cookie crumbs and melted butter instead of the pastry pie shell that the recipe calls for.

These little guys were really, really, really good! One of the best treats I've ever made or had. For real!



The recipe below is my slightly altered version, but you can view the original here.

Little Lemon Cheesecakes with Whipped Cream Topping
Crust:
About 185 grams of Nice biscuit (or graham cracker) crumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
90 grams butter or margarine, melted

Filling:
1/2 package cream cheese (Philly da best!), softened
1/4 cup sugar
1 tablespoon fresh lemon juice
1 eggs

Whipped topping:
1/2 cup heavy cream
2 tablespoons confectioner sugar
1 teaspoon vanilla

1. Preheat oven to 175 C (350 F)
2. Use a food processor to make crumbs of the biscuits
3. Add cinnamon and nutmeg
4. Add melted butter/margarine and mix--it should be wet and pasty, like a delicious cookie plaster
5. Press the mixture into greased tart tins, covering the bottom and up against the sides
6. In a mixing bowl, beat together cream cheese, sugar, lemon juice, and the egg (I don't have an electric beater at the moment, so I used a whisk and it was A-okay, sweetie-pie, no problemo)
7. Poor the mixture into the tart tins
8. Bake for 20 minutes-- they will be slightly firm to the touch
9. Chill for an hour or so, until they are thoroughly chilled (I put mine in the freezer because I was in a hurry)
10. When they're nearly chilled, mix together the cream, confectioner sugar, and vanilla with a beater (once again, I have no beater so I whisked it into a whipped cream... I had sweat on my brow by the time it was fluffy)
11. Spread the whipped cream onto the tarts

That's all! Oh boy!




1 comment:

  1. I also prefer mini cheesecakes instead of full-size ones. Also, my husband hates cheesecake, so I can eat a mini-cake myself and freeze the rest! Thanks for sharing this recipe.

    Kate

    ReplyDelete