Mini Lemon Cheesecakes with Ginger Cookie Crust

Mini Lemon Cheesecakes with Ginger Cookie Crust

yield: 2 DOZEN MINI CHEESECAKES

INGREDIENTS:
For the Molasses Ginger Cookie Crust:

• 1 11.9-ounce bag Among Friends Shane's Molasses Ginger cookie mix
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup unsalted butter, softened

For the Lemon Cheesecake Filling:

• 12 ounces cream cheese (brick), softened
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs
• 3 tablespoons heavy cream
• juice of one lemon
• zest of half a lemon
• pinch of kosher salt

Additionally:

• 1 cup heavy cream
• 1/4 cup granulated sugar
• zest of one lemon, for garnish

DIRECTIONS:
To Make the Molasses Ginger Cookie Crust:

1. Preheat the oven to 300 degrees F, and lightly mist 2 mini cheesecake pans with non-stick spray.
2. Place all the crust ingredients in a mixing bowl and mix on medium-low speed until combined.  Roll into 1-inch balls, and press into the wells of the pans.

To Make the Lemon Cheesecake Filling:

1. Place the cream cheese, sugar, and cornstarch in a large mixing bowl, and beat on medium speed (using the paddle attachment), until smooth.  Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  Stir in the cream, lemon juice, zest, and salt.
2. Divide the mixture equally between the wells of the pan.  Bake for 22-25 minutes, or until set around the edges, but still a little jiggly in the center.  Chill completely before unmolding.

To Garnish:

1. Place the cream in a medium mixing bowl and whip until soft peaks form.  Slowly add the sugar and continue to whip until the mixture holds stiff peaks.  Place a dollop of whipped cream on each mini-cheesecake, and top with a curl of lemon zest.
2. Note:  To make one big cheesecake, double the filling and use a well-greased 8-inch diameter x 3-inch deep cake pan, lined with a circle of parchment.  Place it in a larger pan filled with hot water.  Bake for 20 minutes at 350 degrees, then turn the oven temp down to 250 and bake for an additional 60-70 minutes.  It should be set around the edges, but still a little jiggly in the center.  Let it cool in the oven, holding the door ajar with the handle of a wooden spoon, then chill in the fridge overnight.  Use a hot towel to loosen it from the pan, then flip it out and invert onto a serving plate.

source:https://bakingamoment.com

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