Lemon White Chocolate Cheesecake Bites Recipes

Steps:

• Heat oven to 325°F.
• 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 min. or until centers are almost set. Cool completely.
• Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
• Refrigerate 2 hours.

Steps:

• Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. 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. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Steps:

• Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
• Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
• In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.

Steps:

• Crust:.
• Preheat oven to 350°F.
• Spray bottom and sides of a spring form pan with non-stick spray.
• In a medium size bowl, combine crumbs with butter or margarine and press onto bottom of pan.
• Bake for 10 minutes.
• Remove from oven (don't turn oven off!) and cool.
• Filling:.
• While crust is baking, place a small saucepan filled about half way with water and allow to simmer. Place white chocolate and heavy cream in a metal bowl and place bowl over saucepan. Stir white chocolate with heavy cream until most or all of white chocolate is melted. Once all melted, remove from heat and allow to cool slightly.
• Using a food processor or electric mixer, beat cream cheese until smooth. Add sugar slowly.
• Mix in the white chocolate mixture until well combined. Add eggs, one at a time. Add lemon juice, lemon extract, vanilla extract, and lemon peel. Mix until well combined. Do not over mix please!
• Pour the filling into the crust. Bake for 45-50 minutes.
• Remove from oven and cool on wire rack until cheesecake has cooled down to room temperature. Remove the sides of the springform pan and chill in refrigerator until cool.
• Enjoy!

Steps:

• Grease 18 holes of two 12 hole patty pans (round based pans).
• Place each biscuit over the 18 holes of prepared pans.
• Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
• Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
• Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
• Divide lemon butter between biscuits.
• Top with cream cheese mixture. Refrigerate until firm.
• Remove cheesecakes from pan, top with whipped cream.
• Decorate as desired eg grated lemon rind, fresh mint leaves.

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.