An easy, elegant dessert sure to please. Extra large muffin liners with the endearing name of “Texas size” liners make this dessert fuss free. Unlike a larger cheesecake, these mini cheesecakes do not need the fuss of a water bath. Makes six mini cheesecakes.
- 22 graham wafers
- 1/4 cup melted butter
- 500 grams cream cheese, room temp (2 packages, cut into 4 pieces each)
- 3 large eggs, room temp
- 1 large lemon, juice & zest
- 3/4 cup sugar for batter
- 1 1/2 teaspoon lemon extract
- 1/3 cup blueberries
- 2 ripe peaches
- 1 tablespoon sugar
- 1 teaspoon lemon juice
1. Preheat oven to 350° F. Line a jumbo muffin tin with the "Texas size" papers.
2. CRUST: Whiz up the Graham crackers in the food processor until they are crumbs. Add the melted butter and whiz a bit more, or just stir them in. Divide the mixture between the 6 muffin cups and press down with the bottom of a glass. Clean out the food processor bowl.
3. BATTER: Put the cream cheese, eggs, lemon juice and zest, sugar, and lemon extract into the food processor and whiz up till smooth (no lumps!). Pour 1/4 cup into each muffin cup. Add a tablespoon of blueberries to each muffin cup, then top with remaining batter. Bake for 25 to 30 minutes, or until the cakes are slightly puffy and just starting to crack. Cool on wire rack for 10 minutes, then remove from tin and cool on wire rack. Refrigerate for 2 to 12 hours.
4. TOPPING: Peel and dice one peach. In a saucepan, simmer the diced peach, sugar, and lemon juice for 5 to 8 minutes, until the liquid is thicker and the peaches are slightly cooked. Cool and reserve.
5. TO SERVE: Remove the muffin papers, divide the peach topping onto the cheesecakes, and garnish with a couple of thin slices of the remaining peach. ENJOY!
Cheesecake freezes really well (without the topping!), so feel free to double this recipe and make two trays of mini cheesecakes!
Feel free to make substitutions.....raspberries or blackberries instead or blueberries....vanilla extract or orange extract instead of lemon extract (omit lemon juice & zest)....for chocolate raspberry, mix in 2 tablespoons of cocoa powder into the batter, add another tablespoon or two of sugar, substitute vanilla extract for the lemon juice/zest/extract, and sub raspberries for the blueberries.