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Lemon White Chocolate Mini Cheesecakes Recipe

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This recipe for Lemon White Chocolate Mini Cheesecakes is from To My Future Daughter In Law, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (4oz) Baker's White Chocolate divided
28 Squares Shortbread Cookies (1-1/2 inch), divided
2 tbsp. butter melted
½ Cup plus 2 tbsp. sugar, divided
2 pkg (8 oz ea) Philadelphia Cream Cheese, softened
1 tsp vanilla
1 tsp zest and ¼ Cup juice from 2 lemons
2 eggs
Directions:
Directions:
Heat 325º
Melt 2 oz chocolate as directed on package; set aside for later use.
Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 tbsp sugar; mix well. Press onto bottoms of 12 paper lined muffin cups, adding about 1 tbsp. crumb mixture to each prepared cup.

Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

Bake 17 to 20 minutes or until centers are almost set. Cool completely.

Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle melted chocolate.

Refrigerate 2 hours
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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