Oh, lemon cheesecake cupcakes—it’s like sunshine in a bite, right? I mean, who can resist the tangy zing that lemon brings to the table, especially when it’s paired with the creamy decadence of cheesecake?
It’s a match made in dessert heaven. Now, add to that a strawberry sauce that’s just the right amount of sweet and tart, and you’ve got a treat that dances on the taste buds.
I remember the first time I tried a lemon cheesecake cupcake; it was a rainy day, and honestly, it felt like a little burst of summer in the middle of a dreary afternoon. These cupcakes are not just a dessert; they’re an experience—a tiny, delicious rebellion against the mundane.
And if you’re anything like me, you’ll find yourself daydreaming about them at odd times, like during a meeting or when you’re supposed to be focusing on that new Netflix series everyone’s raving about. But really, who needs to binge-watch when you can binge-bake?
Steps
- Preheat your oven to 350°F (175°C). In a bowl, mix wafer crumbs, melted butter, and a tablespoon of sugar until the crumbs are well-moistened. Distribute about 1.5 tablespoons of this mixture into each of 12 paper-lined muffin cups and press down to form an even crust layer. Bake for 5 minutes, then remove and let cool. Lower the oven temperature to 325°F (163°C).
- Combine 3/4 cup of sugar with lemon zest in a food processor, or rub them together with your fingers if a processor isn’t available. In a mixing bowl, add cream cheese and the sugar-lemon mixture, blending with a hand mixer on low speed until smooth. Gradually add eggs, mixing gently until incorporated, followed by sour cream, heavy cream, lemon juice, lemon extract, and vanilla extract. Tap the bowl to release air bubbles, then pour the mixture over the crusts, filling each cup almost to the top.
- Bake the cheesecakes for 20-25 minutes until the centers have a slight jiggle. They will puff up but will sink once cooled. Let them cool to room temperature for about an hour, then refrigerate for at least 2 hours to set.
- To make the strawberry sauce, puree strawberries with a tablespoon of sugar and 2 teaspoons of lemon juice in a food processor. Chill the sauce in the refrigerator until ready to serve alongside the cheesecakes.
Ingredients
- Vanilla wafer crumbs or graham cracker crumbs
- Salted butter
- Granulated sugar
- Lemons (zest and juice)
- Cream cheese
- Large eggs
- Sour cream
- Heavy cream
- Vanilla extract
- Lemon extract
- Fresh strawberries
Nutritional Values
Calories 3648 | Calories from Fat 2268 | Fat 252g | Saturated Fat 132g | Cholesterol 1008mg | Sodium 2508mg | Potassium 1296mg | Carbohydrates 312g | Fiber 12g | Sugar 252g | Protein 48g | Vitamin A 8652IU | Vitamin C 156mg | Calcium 636mg | Iron 12mg
FAQ
- Can I use a different fruit for the topping instead of strawberries?
- Yes, you can substitute strawberries with other fruits like raspberries or blueberries for the sauce. Each option will give the mini cheesecakes a delightful twist.
- Do I need a springform pan to make these mini cheesecakes?
- No, a springform pan is not necessary. These cheesecakes are made in muffin cups, making them perfect for parties or BBQs without the need for special equipment.
- How do I ensure the cheesecake mixture is smooth?
- To achieve a smooth cheesecake mixture, blend the cream cheese with the sugar and lemon zest using an electric hand mixer on low speed until smooth. Be careful not to overmix after adding the eggs.
- What type of crust can I use for these mini cheesecakes?
- You can use either vanilla wafer crumbs or graham cracker crumbs for the crust. Both options provide a delicious base for the cheesecakes.
- How do I store leftover mini cheesecakes?
- Store any leftover mini cheesecakes in an airtight container in the refrigerator. They should be consumed within a few days for the best taste and texture.
Tips
- Use Paper Liners: When preparing the cheesecake crust, opt for paper liners instead of foil ones. This ensures that the cheesecakes can be easily removed and served without sticking.
- Release Air Bubbles: After mixing the cheesecake batter, firmly tap the mixing bowl against the countertop around 30 times. This helps release any trapped air bubbles, resulting in a smoother, more even texture.
- Chill for Best Results: Allow the cheesecakes to cool to room temperature for about an hour before refrigerating them for at least two hours. Chilling ensures that they set properly and enhances their flavor.
- Experiment with Toppings: While strawberry sauce is a classic choice, feel free to experiment with other fruit toppings like raspberry or blueberry. Adding a dollop of whipped cream can also enhance the overall presentation and taste.
Equipment
- Food Processor – For pulsing sugar and lemon zest together and for blending the strawberry sauce.
- Electric Hand Mixer – For blending the cream cheese mixture until smooth.
- Muffin Pan – For baking the mini cheesecakes.
- Paper Muffin Liners – Specifically paper (not foil) liners for lining the muffin pan.
