Lemon Drop Cheesecake Recipe 475

Steps:

• 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.

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

Steps:

• GRAHAM CRACKER CRUST In a small bowl stir together cumbs and sugar. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside. LEMON DROP FILLING In a large bowl combine cream cheese, sugar, sour cream, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Stir in food coloring if desired. Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temprature to 200 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight. EASY LEMON TOPPING In a small bowl beat whipping cream, sugar, and lemon peel with electric mixer till stiff peeks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with lemon wedges. Chill till seving time.