My love for cheesecake began about 35 years ago. Greg and I met during the 'disaster' movie era (think Poseidon Adventure, Earthquake, Towering Inferno, Airport). Each Friday we would enjoy the current disaster, go out to dinner and finish the evening at my house chatting with my little brothers, parents and watching TV. One night Greg produced a 'Reams' sack with a Jello Cheesecake mix. Simple; add butter to the package of cracker crumbs, press into a pie pan. Add milk to the dry 'cheesecake mix', beat for 2 minutes, pour the thick creamy liquid into the cracker crust and in 30 minutes you had 'cheesecake', or something close to it. It was a hit, we made cheesecake often during our dating days.
My taste for cheesecake is now a bit more refined, but hey, it had to start somewhere!
Amber surprised me on Mother's Day with this fun 'mini' cheesecake pan. This is the recipe on the back of the box and it is delish. The lemon flavor is tangy, the cheesecake is rich. It is a bite of wonderful. Thanks Amber and Tadd.
Cheesecake Bites
Crust:
1 cup cookie or cracker crumbs
2 Tablespoons sugar
2 Tablespoons melted butter
Mix together and divide between 12 mini cheesecake cups, press evenly into the bottom of each cup. Bake at 350 for 10 minutes, cool.
Filling:
16 ounces cream cheese
2 eggs
¼ cup heavy cream
½ cup sugar
Pinch salt
2 Tablespoons fresh lemon juice
Zest from 1 lemon
Beat cream cheese for 2 minutes, add eggs one at a time beating well after each addition. Add cream, lemon juice and zest, beat until incorporated, about 1 minute. Add sugar and salt, beat about 2 minutes. Pour batter into cups. Bake at 300 for about 20 minutes or until set. Cool at least 2 hours before unmolding. Serve with fresh berries.
Linked to: A Well Seasoned Life
Crust:
1 cup cookie or cracker crumbs
2 Tablespoons sugar
2 Tablespoons melted butter
Mix together and divide between 12 mini cheesecake cups, press evenly into the bottom of each cup. Bake at 350 for 10 minutes, cool.
Filling:
16 ounces cream cheese
2 eggs
¼ cup heavy cream
½ cup sugar
Pinch salt
2 Tablespoons fresh lemon juice
Zest from 1 lemon
Beat cream cheese for 2 minutes, add eggs one at a time beating well after each addition. Add cream, lemon juice and zest, beat until incorporated, about 1 minute. Add sugar and salt, beat about 2 minutes. Pour batter into cups. Bake at 300 for about 20 minutes or until set. Cool at least 2 hours before unmolding. Serve with fresh berries.
Linked to: A Well Seasoned Life
10 comments:
I'm sure glad you got that pan figured out and warmed up. We'll be making those next time I come to town!! YUM.
I'm glad to see your pan put to use, they look delicious! I'd love one right about now....
looks yummy even though I don't like cheesecake
You have got to work on Grammy !!
That little bit of heaven is the best. (Cheesecake rocks)
Thanks for sharing with me..
Those look perfect and delicious!
What a cute pan! These look so cute!
That pan looks cool. Does the bottom of each cup push up with a flat disc? I've got a square pan like that, but haven't seen a muffin one. Very cool.
Wow! Those are cute! Where did you get that pan? I want one!
Yum! These look amazing. Would love to know where the pan is from. Cares
I love these! I definitely need a cheesecake pan. I've found so may gadgets that I just have to have now. I know these have to be delicious. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.
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