I was inspired to make my Lemon Cheesecake and mini’s (aka these little bites of sunshine) thanks to my friends Kim and Liv from Liv Life.
While I was shopping I noticed Meyer lemons were still around so I bought a bag, and of course I had to grab some blueberries. On the way through the store I was trying to think of what to make to satisfy my lemon craving, and then it came to me. What could be better than a creamy lemon cheesecake, and of course the blueberries would make the perfect topping!
For my lemon cheesecake, I decided that Greek yogurt would be a great way to cut back a few of the calories. I mean come on it is cheesecake and there is a certain amount of rich decadent creaminess that calls for full fat! But I decided a small concession was in order and cut back the fat just a bit. After all I do love Greek Yogurt! As part of my concession I used 2% yogurt, but I’m sure that you could use fat free and still come up with a great cheesecake.
For my mini lemon cheesecakes, I decided not to use a crust of any sort, I just wanted little creamy bites of pure cheesecake…..sigh. And my muffin tin and cupcake liners proved to be the best way to go.
The cheesecake may shake a bit in the middle but I like to pull mine out just as it starts to crack. If I wanted a perfect top I would have used a water bath.
If you made mini cheesecakes, they should only take about 25 minutes, keep an eye on them so they don’t over bake!
Allow cheesecake to cool completely before topping with blueberry mixture.
I did find that the blueberries made a lot more juice than I thought they would, and I wanted the berries to really be prominent on the cake, so I used a slotted spoon to get all the blueberries saving the extra juice for this weekend when we have pancakes!!
So there you have my answer to my serious Lemon craving! Needless to say my wife did not object.
- 15 digestive biscuits (or use graham crackers or a cookie of your choice)
- 1 stick of butter melted
- 3- 8 oz packs of cream cheese
- 8 oz Plain Greek yogurt
- 4 large eggs
- juice of 4 Meyer lemons or regular lemons
- grated zest of two lemons
- 1 1/2 cup sugar
- 2 tablespoon flour
- 3 cups of fresh or frozen blueberries
- 3/4 cup sugar
- juice of two Meyer lemons or regular lemons
- 1 tablespoon corn starch
- preheat oven to 350 degrees
- in a food processor grind digestive biscuits to a fine crumb, then add melted butter to them and work it together.
- Press mixture on the bottom of the pan and up the sides about half way up the pan.
- Bake the crust for 12 minutes.
- Its always best to start out with room temperature cream cheese, it just mixes better.
- Whip your cream cheese and greek yogurt until it is smooth
- add eggs one at a time blending in before adding another.
- add lemon juice, zest, sugar, and flour. Continue mixing until batter is smooth.
- Pour batter into prepared cheesecake pan and place on the middle rack of the oven and bake for about 45 minutes or until done in the center
- In a small sauce pan add all your ingredients and bring to a boil for about 5 minutes.
- Remove from heat and allow to cool, the mixture will thicken as it cools.
- Top with blueberry topping once it has cooled. Make sure both the cheesecake and the topping have cooled sufficiently before topping your cheesecake, otherwise it will run off the sides.
Lemon Cheesecake will yield one 9 or 10 inch cheesecake, or one 7 inch and 6 muffin size