Lemon Drop Cheesecake

Teresa Jacobson

By
@foundmyzen

I love a good Lemon Drop Martini and this little cheesecake is like a martini in dessert form (minus the alcohol.) Sweet and tart and delicious with a blackberry drizzle or dusted with powdered sugar. YUM!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
24
Prep:
25 Min
Cook:
20 Min
Method:
Bake

Ingredients

CRUST:

1 1/2 c
graham cracker or butter cookie crumbs
1 Tbsp
lemon zest (= zest of 1 lemon)
1/4 c
sugar
1/3 c
butter, melted

FILLING:

16 oz
neufchatel cheese, room temp
2/3 c
sugar
2 large
eggs
1/4 tsp
salt
1/2 c
lemon drop martini liquid drink mix
1 1/3 c
greek yogurt
1 Tbsp
lemon zest (= zest of 1 lemon)

BLACKBERRY GLAZE:

12 oz
frozen blackerries
1/2 c
water, divided
1/4 c
sugar
1 Tbsp
cornstarch

Step-By-Step

1Preheat oven to 350 degrees F. Lightly coat a mini cheesecake pan with nonstick spray. (You can also use a regular size muffin pan lined with paper muffin liners.)
2In a small bowl, combine cracker/cookie crumbs, sugar, melted butter, and lemon zest. Press equal amounts (a heaping tablespoon) into each hole of cheesecake pan. Tamp down with a tamper or your fingers. Bake for 10 minutes. Remove to cool.
3Meanwhile, in a large mixing bowl, beat together neufchatel and sugar. Beat in eggs, one at a time. Add Lemon Drop mix, salt, and Greek yogurt; blend until smooth. Stir in lemon zest. Spoon or pour into holes. Fill almost to the top. (Filling will expand while baking but then shrink when cooling.)
4Return pan to oven and bake for about 20 minutes until filling is set. Allow to cool in pan for about 20 minutes then chill in refrigerator for at least 2 hours before serving.
5For Blackberry Glaze:
Place frozen blackberries, 1/4 c. water and sugar in a saucepan. Heat over medium heat until at a good rolling boil. Stir together remaining 1/4 c. water and cornstarch; pour into boiling berries. Stir until thickened. Remove from heat and serve.

About this Recipe

Course/Dish: Cakes, Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American