Mini Lemon Cheesecake: the Recipe for a Bite-Sized, Creamy Dessert With a Delicate Flavor!
Ingredients
Mini Lemon Cheesecakes are fresh and fragrant bite-sized dessert, ideal to serve as a dessert at the end of a meal or to enjoy for a tasty snack. To make them we prepared the base with crumbled biscuits mixed with melted butter, which we will pour into the paper cups, then adding the cream prepared with mascarpone , yogurt, lemon juice and sugar. The mini cheesecakes will then be baked in the oven for about 20 minutes, ready to serve with a slice of lemon and fresh mint . Here are the steps to make them.
What are Mini Lemon Cheesecakes?
Cheesecake dates back to ancient Greece, with the first recipes recorded by Greek physician Aegimus. Over time, it evolved, and the lemon cheesecake variant likely originated in the Mediterranean, where the tangy citrus balanced the creamy texture. Mini lemon cheesecakes are a modern twist, emerging in the 20th century for convenience and portion control, making them perfect for individual servings while preserving all the delightful flavors of the classic dessert.
Tips for The Best Mini Lemon Cheesecakes
- Make sure the mascarpone, yogurt, and eggs are at room temperature before mixing. This ensures a smoother batter and helps prevent lumps.
- Keep an eye on the mini cheesecakes as they bake. They should be set around the edges but still slightly wobbly in the center. Overbaking can result in a dry texture.
- Let the cheesecakes cool slowly to prevent cracks. After baking, turn off the oven, crack the door open, and let them cool inside for about 15 minutes before transferring them to a wire rack.
- For the best texture and flavor, chill the cheesecakes in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the texture to set perfectly.
Can I Make One Big Cheesecake Instead?
Yes, you can make one big cheesecake instead of mini ones. Simply press the biscuit crust into a larger springform pan and adjust the baking time. Bake the larger cheesecake at the same temperature (180°C/350°F) but for about 45-50 minutes, or until the center is set but slightly wobbly. Cool it slowly and chill before serving for the best texture and flavor.
Why is My Base Crumbly?
A crumbly base usually results from not pressing the crust firmly enough into the pan or not using enough melted butter to bind the crumbs. Ensure you press the crust down tightly and evenly, and consider adding a bit more melted butter if it seems too dry.
What Are The Best Biscuits to Use For The Base?
Digestive biscuits or graham crackers are the best for the base, as they provide a perfect balance of sweetness and a sturdy crust. You can also use vanilla wafers or gingersnaps for a different flavor twist.
Why Didn't My Cheesecake Set?
If the cheesecake hasn't set, it could be due to underbaking. Ensure it's baked until the edges are set and the center is slightly wobbly. Also, using room temperature ingredients and allowing the cheesecake to cool gradually in the oven with the door slightly open can help it set properly.
Can I Use Another Type of Cheese for the Cream?
Cream cheese is a common substitute for mascarpone and will give a similar creamy texture. Just ensure it's at room temperature for easy mixing and a smooth consistency.
What Can I Do If I Don't Have Liners?
If you don't have muffin liners, you can grease the muffin tin well with butter or non-stick spray to prevent sticking. Alternatively, use parchment paper cut into small squares to line the muffin cups.
Can I Make This Ahead?
Of course! Prepare and bake the mini cheesecakes, then chill them in the refrigerator for up to 2 days before serving. This allows the flavors to meld and the texture to set perfectly.
What Can I Use to Top These Mini Cheesecakes?
You can top these mini cheesecakes with thin lemon slices, fresh mint leaves, fruit compote, fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce.
Can I Freeze These Cheesecakes?
Yes! After baking and cooling, wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Why Did My Mini Cheesecakes Crack?
Mini cheesecakes can crack due to overbaking or rapid temperature changes. Ensure you don't overmix the batter, bake just until the centers are slightly wobbly, and let them cool slowly in the oven with the door slightly open before transferring them to a cooling rack.
More Lemon Desserts
No-Bake Lemon Cream Cheese Truffles
How to Store Mini Lemon Cheesecakes
Store the mini cheesecakes in an airtight container in the refrigerator. They will keep for up to 5 days.
How to Make Mini Lemon Cheesecakes
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
Inside of a plastic bag, crush all the biscuits, helping yourself with a rolling pin.
Inside of a plastic bag, crush all the biscuits, helping yourself with a rolling pin.
Combine the crushed biscuits with the melted butter.
Combine the crushed biscuits with the melted butter.
Pour them into a muffin cup lined with paper molds.
Pour them into a muffin cup lined with paper molds.
Press them down with a glass to level their surface.
Press them down with a glass to level their surface.
Inside of a bowl combine the mascarpone cheese with the yogurt, the eggs, sugar, vanilla sugar, lemon juice and the flour, mixing with a hand whisk until they form a smooth cream.
Inside of a bowl combine the mascarpone cheese with the yogurt, the eggs, sugar, vanilla sugar, lemon juice and the flour, mixing with a hand whisk until they form a smooth cream.
Pour a bit of the cream into each paper cup, then transfer to the oven and bake for about 20 minutes.
Pour a bit of the cream into each paper cup, then transfer to the oven and bake for about 20 minutes.
Let the cheesecakes cool down before decorating with a tiny lemon slice and a mint leaf.
Let the cheesecakes cool down before decorating with a tiny lemon slice and a mint leaf.
Serve and enjoy!
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