Leprechaun Cheesecakes Recipes

Steps:

• Preheat oven to 325°F LIne 12 cups in muffin pan with paper or silicone liners. Place a cookie in the bottom of each cup, trimming to fit, if necessary.
• In a bowl, using an electric mixer, beat cream cheese and sugar until fluffy. Beat in cornstarch, egg, cream and vanilla until smooth. Stir in lemon zest and lime zest and food coloring, if using, tinting to the desired shade of green.
• Spoon cream cheese mixture on top of cookies in muffin cups and smooth tops. Bake for 15-20 minutes or just until puffed and set. Let cool in pan on a rack. Refrigerate for about 1 hour or until chilled.
• SPARKLY CREAM: In a chilled bowl, using an electric mixer, whip cream untl soft peaks form. Beat in icing sugar and cornstarch just until stiff peaks form.
• Fold in 2 tablespoons of the green sugar, leaving ribbons of color. Dollop cream on top of each cheesecake and sprinkle with remaining green sugar (decorated cheesecakes can be loosely covered and refrigerated for up to 8 hours).
• COOKING TIP: If you need to trim the cookies, warm them in the oven for a few minutes to soften them and carefully cut with a cookie cutter or serrated knife.
• To make cheesecakes ahead, place cooled cakes in an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. If frozen, let thaw in the refrigerator for at least 8 hours. Decorate with sparkly cream the day of serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
• Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Steps:

• Preheat oven to 350°F.
• Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
• Press into bottom of an 11 to 12-inch spring form pan.
• Bake for 5 minutes.
• Let cool; refrigerate until needed.
• Using an electric mixer, beat cream cheese at high speed until completely smooth.
• Add eggs one at a time, beating until smooth after each addition.
• Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
• Stir in lemon zest.
• Pour into crust; bake at 350°F for 35 minutes.
• Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
• Remove cake from oven, and gently spread sour cream mixture on top.
• Return to oven and bake for another 12 minutes.
• Cool on rack for 30 minutes.
• Refrigerate until topping is cool, but not completely chilled.
• Combine all glaze ingredients and blend until smooth.
• Bring to a boil, stirring constantly until thickened (3 minutes).
• Chill until cool, but not set.
• Spread on top of cheesecake.
• Chill overnight.