Mini Lemon Ginger Cheesecakes Recipes

MINI LEMON-GINGER CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 gingersnap in each of 6 paper-lined muffin pan cups.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, flour, lemon zest and lemon juice; mix well. Add egg; beat just until blended.
• Spoon into prepared muffin cups.
• Bake 25 to 30 min. or until centers are almost set. Cool 10 min. Remove cheesecakes from pan to wire rack; cool completely.
• Refrigerate cheesecakes 1 hour. Remove cheesecakes from paper liners. Mix COOL WHIP and ginger until blended. Top cheesecakes with lemon curd, then COOL WHIP mixture before serving.

GINGER-LEMON CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
• Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
• Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

GINGER LEMON BASQUE CHEESECAKE

Steps:

• Preheat the oven to 400 degrees F.
• Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
• In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
• Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
• Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
• Add the flour, then beat again, scraping down the sides.
• Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
• Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
• Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
• Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
• Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Place gingersnaps in bottom of each liner, then set aside.
• Beat cream cheese, sugar, and vanilla until fluffy.
• Add eggs one at a time.
• Add in the sour cream, molasses, and spices.
• Pour mixture over gingersnaps.
• Bake for 20 minutes.
• Sprinkle with crushed gingersnaps.
• Enjoy!