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Friday was my sweet boy’s birthday. I thoroughly enjoyed it.
We had a nice breakfast at Sugar Cakes…
…and a nice dinner at Marietta Fish Market.
AND we went birthday shopping…
Hey! I warned him before we got married we would share everything…even his birthday. I rather like his pink Le Creuset 🙂 Don’t you?
Editor’s Note: Sweet Hass did get a very nice birthday gift and I made his requested Smoked Salmon Deviled Eggs, and these “Springy” Meyer Lemon Cheesecakes. It’s not ALWAYS about me 😉
Mini Meyer Lemon Cheesecake with Raspberry Coulis & Lemon Oreo Crust
- 1 package Lemon flavored Oreos
- 3 (8 oz.) packages cream cheese
- 1 container Mascarpone
- 1 1/4 cups sugar
- 5 eggs
- 1 tsp. vanilla
- Juice from 3 Meyer lemons
- Zest from 3 Meyer lemons
- 2 tbsp. flour
- 2 tbsp. Lemon Infused Balsamic Vinegar
- 1 container fresh raspberries
- 2 tbsp. sugar
- Lemon curd for garnish
Place cream cheese in stand mixer and blend until creamy. Add Mascarpone. Add 1 1/4 cups sugar. Add eggs one a time, blending each before adding the next. Add vanilla, lemon juice, lemon zest, then flour.
Place one Oreo into the bottom of each mini container. Add filling over the Oreo. Bake at 350 for about 30 minutes. remove from oven and cool about 10 minutes. Refrigerate.
While cakes are cooling, add raspberries to a food processor. Blend until pureed. Add Lemon Balsamic and remaining 2 tbsp. sugar. Top cheesecakes with lemon curd, then fresh raspberries and coulis.
Note: For a full size cheesecake use a 9″ springform pan or tart pan. Crush Oreos and mash into bottom of greased pan for crust. Bake 5 minutes at 400, then allow to cool. Add filling as normal. Bake at 350 for about 45 minutes or until cheesecake is set on the outer edges and still a bit jiggly in center.
Y’all…Life is too short to eat ugly food.