Lemon cheesecake is not only creamy rich and delicious, it's a refreshing dessert that even cheesecake doubters will love!
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.
If you love cheesecake you may also like these recipes:
Lemon Cheesecake Recipe
Ingredients
- 15 digestive biscuits (or use graham crackers or a cookie of your choice)
- 4 oz butter melted
- 24 oz 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
Blueberry topping
- 3 cups fresh or frozen blueberries
- 3/4 cup sugar
- juice of two Meyer lemons or regular lemons
- 1 tablespoon corn starch
Instructions
- 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
Blueberry topping
- 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.
Spicie Foodie says
I agree with Claudia, elegant and drool inducing. I have to try this, I'm so excited that I'll have to go get the ingredients tomorrow. Thank you for being a part of March's YBR 🙂
Pegasuslegend says
absolutely elegant!
mangiabella says
i could eat these right off the screen!
Liv Wan says
Wow Dennis, you've solved one of my biggest question about foodbuzz. I've joined foodbuzz for a long time but I can't never figure out how that different buzz point come from. Thank you very much to solved my question. 🙂
The cheese cakes looks amazing and I always like your guest post. Thank you very much for sharing this awesome post. (Awesome post as usual 😉 )
Anna Johnston says
Woweeee., I can't remember the last time I made a cheesecake, putting them in little cupcakes is a neat idea & the sinfully rich delicious topping sounds awesome too. Nice one Chef 🙂
Maranda says
That cheesecake looks so rich and creamy. I can almost taste it!! I love the use of the Greek Yogurt. Thanks for sharing!
Sue says
Oh my goodness, your cheesecake(big and little)looks phenomenal(particularly that last photo)! I laughed when you commented about eating the batter:) I can relate all too well. Enjoy your weekend.
Elle (bromography) says
These bits of sunshine are just what is needed as winter refuses to leave!
UrMomCooks says
Oops…email: [email protected]
UrMomCooks says
First, may I say, so looking forward to berry season after looking at your delicious pics!!! Second, also really enjoy your blogging tips, and wondering if I may pose a question… I finally got lightroom after reading so much about it, and your statement about picking an area of the pic to work on while not touching the rest caught my eye! Sooo…the last few days I have been trying to do that, and I cannot figure it out! Would you please point me in the right direction??? I would be ever thankful!
[email protected] GuavaandGrits.com says
Love this post and this recipe! Your personality comes through and that is truly what makes it special.
Daydreamer Desserts says
Love the cheesecake recipe, photos, and tips! You are the complete package Chef, thank you for all that you do for our community!
Eileen says
That cheesecake looks devine! I love mini anythings. Thanks for your words of wisdom too..
Lisa {Authentic Suburban Gourmet } says
These little tasty nuggests look simply divine! I really enjoy your Q&A sessions. Congrats on the top 9 today!! Bravo!!
La Sopa de Tomate says
Hi Chef, I glad to see your post at top 9 foodbuzz, congratulations
Krissyp says
Your cheesecake looks so creamy and delicious. I like the addition of the greek yogurt, it has such a nice flavor. I was in need of a new cheesecake recipe (have been using the Lindy's recipe all these years), can't wait to give yours a try. Thanks for sharing! And your pics are beautiful!
Lisa @ Tarte du Jour says
Your mini lemon cheesecakes look heavenly! And I must say the photos look great! I really enjoy reading your "Ask Chef Dennis" section…..always very informative! Thank you!
Pauline says
I still like the big one best 🙂 Have had a request for a more American cheesecake so I'm trying this.
the constant hunger says
Congrats on the Top 9!
Anonymous says
Chef Denis: You MUST try quark.
Wonderful!
a. maren says
these are wonderful! i fully support your decision to leave out any sort of crust. crust can be tolerable on a large cheesecake, but on these little guys i would just want the pure cheesy goodness too! and thanks for the good advice on photography.
http://www.icyviolets.blogspot.com
Chris's Gourmet Fashion says
Congratulations on being in the top 9 today. These mini cheescakes look incredibly delicious!
Rachel says
Congratulations on Top 9! These are gorgeous, and my mouth is watering just looking at it.
Bridgett ~ La Bella Cook says
Oh goodness, these look so scrumptious.
alyce says
Congrats on your top 9! These look amazing!
Cristina - Teenie Cakes says
Chef: These mini lemon cheesecakes are just precious! You could market these and I think you should. I luv that you used Greek yogurt in this.
How exciting about the Food Blogging event in July. Wish I was closer so I could attend and meet all these great foodie bloggers. 😉
Congratulations on the Top 9 today for these gorgeous little cheesecakes!
briarrose says
Beautiful little cheesecakes. Yogurt is an excellent way to lighten things up a bit.
Emily Malloy says
WOW!
This looks like heaven to me!
Claudia says
I hate to play favorites with anything but for desserts… your mini cheesecakes are right up there with the elusive "99." Happy sigh.
Chef Dennis says
I have never used quark but you could use a mixture of ricotta and marscapone and it should come out very nicely, one to one will work.
Kim - Liv Life says
"lack the imagination necessary to propel them into the top 9"….
I beg to differ!! Nicely done Dennis!
Incredibly gorgeous images. As for Tastespotting, I've not had anything accepted by them for a while. I'm finding that my idea of what a photo should look like is not the same as theirs. For a while I was shooting trying to make something they would like, but I've changed my mind. I'm now shooting what I feel is my best shot, not theirs. Hence, I've not had their traffic, but that's ok. That being said, I still do a happy dance when they do accept!
I have such a weakness for cheesecake… sadly, I could sit down and eat half the cake (the big one, not the mini!) Unfortunately (or is it fortunately??) my family enjoys cheesecake, but only a piece or so and that leaves the rest of the cake sitting there, just staring at me. Of course I just eat it. I have yet to use the greek yogurt, but am really liking the idea. I love the tang of the yogurt and I can only imagine how wonderful that was with the lemon. BTW… Liv is taking full credit for your top 9 post today since I read to her that Liv Life was the lemon inspiration! 🙂