Let Them Eat Cake

Tonight was girl's night at my house. We try to get together as often as we can, but with two weddings being planned, and work, it doesn't happen often enough. Tonight's menu was tacos, spanish rice, and of course chips, guacamole and salsa. For dessert I made mini lemon cheesecakes. I have been making them for several years, but now they have to be perfect. I will be making them for one of the weddings... in less than a month (no pressure). I'm actually flattered that the bride asked me.
These are also delicious with a raspberry, and raspberry sauce on top.

Mini Lemon Cheesecakes

For the crust:

1 cup vanilla wafer crumbs

2 Tbs. sugar

pinch of salt

2 Tbs. unsalted butter, melted

Preheat oven to 350 degrees. Lightly coat 12 cup mini cheesecake pan with cooking spray. Add cookie crumbs, sugar and salt to a small bowl and mix. Add melted butter and mix well. Press into prepared cups. Bake 10 minutes. Cool completely on wire rack. Reduce heat to 300 degrees.

For the filling: At room temp.

16 oz. cream cheese

2 eggs

1/2 cup sugar

pinch of salt

2 Tbs. fresh lemon juice

1 1/2 tsp. lemon zest

Beat cream cheese with paddle attachment, about 5 minutes or more, ( at this point you really can't beat it too much) you want all the lumps out. On medium low, add eggs one at a time. Add lemon and lemon zest, beat 1 minute and scrape down sides of bowl. Add sugar and salt, beat 2 minutes, scrape bowl . Divide batter into 12 mini cups and bake 20 minutes. Cool completely on wire rack. Wrap with plastic wrap and refrigerate over night. When serving I usually place in a foil cupcake liner. They are easier to eat, you don't need a fork, and they travel well.