lemon drop cheesecake

Name: Lemon Drop Cheesecake
Prep time: 25 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: ## CRUST:; 1 1/2 cup(s) graham cracker or butter cookie crumbs; 1 tablespoon(s) lemon zest (= zest of 1 lemon); 1/4 cup(s) sugar; 1/3 cup(s) butter, melted; ## FILLING:; 16 ounce(s) neufchatel cheese, room temp; 2/3 cup(s) sugar; 2 large eggs; 1/4 teaspoon(s) salt; 1/2 cup(s) lemon drop martini liquid drink mix; 1 1/3 cup(s) greek yogurt; 1 tablespoon(s) lemon zest (= zest of 1 lemon); ## BLACKBERRY GLAZE:; 12 ounce(s) frozen blackerries; 1/2 cup(s) water, divided; 1/4 cup(s) sugar; 1 tablespoon(s) cornstarch

(1 RATING)

117 Pinches 3 Photos

Teresa Jacobson

New Orleans, LA

Updated on Apr 9, 2013

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!

Rate

prep time 25 Min

cook time 20 Min

method Bake

yield 24 serving(s)

Ingredients

CRUST:
1 1/2 cups graham cracker or butter cookie crumbs
1 tablespoon lemon zest (= zest of 1 lemon)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
16 ounces neufchatel cheese, room temp
2/3 cup sugar
2 large eggs
1/4 teaspoon salt
1/2 cup lemon drop martini liquid drink mix
1 1/3 cups greek yogurt
1 tablespoon lemon zest (= zest of 1 lemon)
BLACKBERRY GLAZE:
12 ounces frozen blackerries
1/2 cup water, divided
1/4 cup sugar
1 tablespoon cornstarch

How To Make lemon drop cheesecake

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.)

Step 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.
Step 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.)
Step 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.
Step 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.
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