Name: Pink Lemonade Cheesecakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: Graham Crackers Crust Ingredients:; ¾ C graham cracker crumbs; 1 ½ tbsp sugar; ¼ C unsalted butter, melted; Cheesecake Filling Ingredients:; 2 – 8oz cream cheese, softened; ½ C sugar; ½ C sour cream; ¾ tsp pure lemon extract; 1 large lemon, zested; 2 drops of pink food coloring; ⅛ tsp kosher salt; 2 large eggs; Fresh whipped cream and lemon wedges for topping

Pink lemonade mini cheesecake, like several other cheesecakes, is a layered delicacy with a primary layer of cheesecake and an additional layer of topping. Lemon cheesecake has a simple structure of crust, cheesecake, and lemon glaze or curd, unlike other more intricate cheesecake recipes that have threads of flavours and other ingredients coursing through them. As a result, the first step is to break down what has to be done for each of the recipe’s individual components.

When making any cheesecake, you must first ensure that your dairy ingredients are at the proper temperature. Otherwise, the cake will split in the oven if the eggs and butter are not at room temperature. You should use a round springform cake pan or a mini cheesecake pan while making a cheesecake. When it comes to removing the cake from the pan, the springform pan is a more reliable way than removing the pan from the cake.

WHAT DO YOU NEED TO MAKE PINK LEMONADE MINI CHEESECAKE

These are the ideal crowd-pleasing little cheesecakes! They are easy to make and do not require a lot of ingredients. To bake the tastiest pink lemon cheesecake bites, we will use the following ingredients:

Graham Crackers Crust Ingredients:

¾ C graham cracker crumbs

1 ½ tbsp sugar

¼ C unsalted butter, melted

Cheesecake Filling Ingredients:

2 – 8oz cream cheese, softened

½ C sugar

½ C sour cream

¾ tsp pure lemon extract

1 large lemon, zested

2 drops of pink food coloring

⅛ tsp kosher salt

2 large eggs

Fresh whipped cream and lemon wedges for topping

HOW TO MAKE PINK LEMONADE MINI CHEESECAKE

Graham Cracker Crust Directions:

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners

Using a medium bowl, combine all ingredients and mix until combined

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed round cup, press the cup into the crust to make a firm crust

Cheesecake Filling Crust Directions:

Combine all ingredients into a bowl and mix until combined. Set aside

Using a hand mixer, beat together the sugar and cream cheese until combined and smooth

Beat in the sour cream, lemon, lemon zest and salt until combined

Beat in 1 egg at a time until combined

Mix in the pink food coloring

Scoop 3 tbsp of the cheesecake mixture into the crust

Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form

Allow the cheesecakes to cool for a few hours in the fridge

When ready to serve, top with whipped cream and lemon wedge

TIPS AND TRICKS

Before you begin, make sure that the cream cheese and eggs are at room temperature. This will produce a lump-free, very rich and creamy cheesecake filling.
Add the egg and egg yolk at the very end, beating on low speed just until blended. This is something I always incorporate in my recipes, but be careful not to overmix your eggs. Overmixing the eggs might introduce air into the batter, causing your cheesecakes to collapse when removed from the oven.
Make sure your mini cheesecakes are not overbaked! Bake for like 16 to 18 minutes, or until the tops are golden brown. As they cool and chill, the cheesecakes will harden up even more.
An egg yolk is required for this recipe. The egg white can be saved and used in strawberry cream cheese tarts or candied pecans. Both of these dishes are favourites of mine!
Do not add the toppings until right before serving. A dollop of lemon curd, whipped cream, and a lemon wheel are served on top of ours. Are they not adorable?
Once the cheesecakes have cooled to room temperature, place the pan in the refrigerator to chill.

FREQUENTLY ASKED QUESTIONS

How long can I store my cheesecake?

Refrigerate any leftover mini cheesecakes for up to four days in a tightly sealed container. Mini cheesecakes can also be frozen for up to three months and thawed in the refrigerator overnight when ready to serve.

What differentiates mini cheesecake from regular cheesecake?

Mini cheesecakes are not only convenient to eat, but they are also simple to make. They do not need as much time in the oven as a full-size cheesecake. This is due to the importance of equal heat distribution throughout the cake, which necessitates cooking it slowly.

When baking mini cheesecakes, each cake has a smaller surface area to heat up, making uniform cooking easier to achieve. However, you will still want to bake it the same way you would a regular cake and check for the same signs of doneness.

How long does it take to make this recipe?

A traditional cheesecake would be baked at 325°F for almost an hour to achieve the proper temperature throughout, but mini cheesecakes allow us to manage the cooking duration. Instead, adjust the oven temperature to 350°F and bake for only 16 minutes. It could take up to 2 minutes longer to finish baking. When the centre of the cake is wobbly, it is done.

How do I know when this recipe is overbaked?

Overbaking cheesecake results in unsightly fissures and a crumbly, dry texture. The cheesecake will not be totally solid when done because it is a custard. However, giving it a little wiggle is the simplest way to ensure it does not overbake. Gently tap the cake pan on the side with a wooden spoon.

Why will this recipe not be set?

If you overmix the recipe, you may have trouble getting the cheesecake to set properly. When you overmix a cheesecake, one of the most typical problems is that the cheesecake cracks.

How long does this recipe need to chill?

Nothing is more difficult for cheesecake fans than waiting for their baked cake to cool before cutting into it! Refrigerate your baked cheesecake for at least 4 hours, but overnight is even better, for the finest and tastiest results.

Can I put lemon curd on this recipe?

You certainly can, and it is incredible. This recipe is essentially the same, except the glaze has a different texture than typical lemon curd. The ingredients, however, remain the same. Lemon is an excellent addition to a cheesecake because the tanginess of the cheesecake is enhanced by the bright zesty lemon flavour.

One of the most widely desired fruity dessert toppings is the sugary sweetness coupled with the sourness of lemon. Since it is produced from Meyer lemons, which are a hybrid between lemons and oranges or mandarins, traditional lemon curd is sweeter.

Although the flavours are similar, lemon curd has a distinctive texture that distinguishes it from the glaze in this recipe. Lemon curd is a creamy, velvety spread that resembles custard. Lemon curd is also known as lemon cheese in England, where it is used as a spread for scones at tea time. After chilling in the refrigerator overnight, my lemon glaze is drizzled over the tops of the mini cheesecakes.

CONCLUSION

Pink lemonade mini cheesecakes are one of my favourite shortcuts to delicious cheesecake. I adore the lemon glaze and how it balances off the cream cheese’s tanginess. I really appreciate how easy these individual servings are to make. It takes less time to bake and no slicing is required. Every of the mini lemon cheesecakes is a delectable, lemony, tart little beauty that everyone adores.

Yield: 12

Pink Lemonade Cheesecakes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

Graham Crackers Crust Ingredients:
¾ C graham cracker crumbs
1 ½ tbsp sugar
¼ C unsalted butter, melted
Cheesecake Filling Ingredients:
2 – 8oz cream cheese, softened
½ C sugar
½ C sour cream
¾ tsp pure lemon extract
1 large lemon, zested
2 drops of pink food coloring
⅛ tsp kosher salt
2 large eggs
Fresh whipped cream and lemon wedges for topping

Instructions

Graham Cracker Crust Directions: