Lemon Drop Cheesecake
By
Teresa Jacobson
@foundmyzen
1
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!
Ingredients
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CRUST:
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1 1/2 cgraham cracker or butter cookie crumbs
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1 Tbsplemon zest (= zest of 1 lemon)
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1/4 csugar
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1/3 cbutter, melted
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FILLING:
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16 ozneufchatel cheese, room temp
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2/3 csugar
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2 largeeggs
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1/4 tspsalt
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1/2 clemon drop martini liquid drink mix
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1 1/3 cgreek yogurt
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1 Tbsplemon zest (= zest of 1 lemon)
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BLACKBERRY GLAZE:
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12 ozfrozen blackerries
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1/2 cwater, divided
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1/4 csugar
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1 Tbspcornstarch
How to Make Lemon Drop Cheesecake
- 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.)
- 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.
- 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.)
- 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.
- 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.
