Scott mentioned that he had a slice of lemon raspberry cheesecake for his birthday and I haven’t been able to get the idea out of my mind. It seems like the perfect combination of decadence and freshness. (Note: I am trying very hard not to mention the snow I woke up to yesterday morning.)
I had to make something along the same lines.
There are usually two things that prevent me from making cheesecake.
1) It takes forever – the baking and the cooling. You really do need to make it a day before you want to eat it. And I am just not that patient.
2) A single 9-inch cake is a LOT of cheesecake. It really is intended to feed a party – not a single person (or even a couple for that matter).
Hence, the Lonely Girl Cheesecake. I baked these mini-cheesecakes in a muffin tin marbled with lemon curd and raspberry jam. Mini-cheesecakes accomplish several things. Like allow me to make a fraction of a normal recipe. They both cook and cool faster. And they are the perfect size – three wonderfully awesome bites. Not to mention the ratio of graham cracker crust to cool creamy filling is just about perfect for my tastes.
Lemon Curd and Raspberry Mini-Cheesecakes
**********The Crust 2/3 cup crushed graham crackers (~6 whole crackers) 2 teaspoons brown sugar 3 tablespoons butter, melted The Filling 1 – 8 ounce package cream cheese 1/3 cup sugar 1 large egg 1/4 cup sour cream 1/2 teaspoon vanilla extract 1/2 teaspoon lemon juice
Lemon Curd Raspberry-Rhubarb Jam **********
Crushed graham crackers
Press down in lined muffin tins.
Refrigerate while making the cheesecake filling.
And just a little bit of lemon juice.
Beat until smooth.
Fill muffin cups 3/4 full with filling.
Now top with some swirls of lemon curd and raspberry-rhubarb jam.
Bake at 300º for 20 minutes.
Cool completely and then transfer to the refrigerator to chill through.
I ate one for breakfast.
And then I at another.
I must admit, I am glad that I am not under any obligation to share these treats.
They are all for my lonesome.