Tuesday, March 9, 2010

Lemon Love!

Dinner on Friday was great!  Despite my lack of luster for super spicy foods, I enjoyed the girls night out, but more so because of the amazing company. Being surrounded with such a great group of girls is always a blessing!

So what I ended up bringing for dessert was mini lemon cheesecakes with lemon sauce.  I didn't know if the taste would be too much like the typical bagel spread (rather than sweet chesecake), but it turned out quite delish.

The mini chocolate wafers added just the right amount of chocolatey goodness and a nice crunch at the bottom of each cheesecake.  I would have gone the crumb route but this was much faster!

So with a little bit of lemon zest and lemon juice, each morsel was filled with just enough lemon zing to turn a normal cheese cake into something more... adventurous! I apologize for my lack in knowing how to display things pretty like.  Working on that.

No Bake Mini Lemon Cheesecakes 
Adapted Kraft Recipe

2 Containers of Cream Cheese Spread (250g each)
1/2 Cup Sugar
12 Wafers (of your choice)
1 Lemon (zest & juice)

Beat cream cheese spread with a wire whisk until well blended.  Rub sugar and lemon zest together until sugar becomes fragrant.  Add sugar mix to the cream cheese and blend well.  Squeeze lemon juice into cream cheese spread until desired lemony flavour is reached.

Spoon evenly into 12 paper-lined medium muffin cups.  Top each with a wafer.

Freeze for 3 hours or overnight until firm.  Top with lemon sauce and Enjoy!

Lemon Sauce

1/2 Cup Sugar
2 Tbsp Cornstarch
1 1/4 Cups Milk
1 Tbsp Butter
1 Lemon (zest & juice)
1 tsp Vanilla

Combine sugar and cornstarch in a glass measure.  Whisk in milk until smooth. Microwave, uncovered at High, for 3 to 5 minutes or until mixture comes to a boil and thickens. Whisk at least once during cooking.  Stir in butter until melted, then lemon zest and juice.

Makes about 1.5 cups.

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