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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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

Directions Step-By-Step

1
Preheat 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.)
2
In 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.
3
Meanwhile, 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.)
4
Return 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.
5
For 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