Not too Sweet

Lemon-Cheesecake-Tartlets

I love lemon in just about any recipe. This delicate Lemon Cheesecake Tartlet
is not too SWEET, and makes for an elegant presentation every time. The
combination of this fabulous crust, with sweet cream cheese filling, and
tart lemon sauce, topped with rich whipped cream, makes this
dessert a wonderful addition to any gathering!

Lemon Cheesecake Tartlets

Lemon Crust:
½ c. butter, softened
½ tsp. pure vanilla extract
1 tsp. lemon zest, finely grated
3 tbsp. sugar
1 c. flour
½ tsp. kosher salt
2 egg yolks
1 c. graham cracker crumbs

Preheat oven to 350°. In a medium-size mixing bowl, cream together butter, sugar, egg
yolks and vanilla with an electric mixer. Add flour, graham cracker crumbs, zest and salt.
Prepare 24 muffin cups with cooking spray and press crust into each cup, pressing firmly
on bottom and sides. Set aside

Cream Cheese Filling:

8 oz. cream cheese, softened
1 egg
1 tbsp. fresh lemon juice
1 c. powdered sugar
2 tbsp. lemon zest, finely grated
½ tsp. pure vanilla extract

Combine all Cream Cheese Filling ingredients together in a mixing bowl and
blend well with an electric mixer. Pour cheesecake filling into each Lemon
Crust cup and bake for 15 to 18 minutes or until center of cheesecake is set.

Tart Lemon Topping:

1 ¾ c. water
¼ tsp. kosher salt
4 egg yolks
1 ¾ c. sugar
1 lemon, zest
1 tbsp. butter
5 tbsp. cornstarch
1/3 c. fresh lemon juice
1 can Reddi Whip™, garnish

Prepare Tart Lemon Topping while cheesecakes are baking. Heat water in a
small saucepan. In a separate bowl, blend sugar, cornstarch, salt and zest.
When water begins to boil, add sugar mixture and whisk while cooking
until liquid is clear. Add lemon juice and egg yolks. Cook for 1 additional
minute, stirring constantly. Fold in butter and stir until melted. Chill in
refrigerator. Top each cheesecake with Tart Lemon Topping and chill.
Just before serving garnish with Reddi Whip™.

Excerpt From: Michelle Huxtable. “The Gathering of Friends volume Six,
A Year of Holidays at Home”

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