Lemon Curd Cheesecake

It would seem that lemons are made from sunshine. They soak up the rays until their skins turn a bright cheery shade that radiates warmth and happiness. These delightful pucker-fruits add a bright flavor to every dish. An All-Star pair, lemons and sugar combine to heavenly deliciousness in lemonade and lemon bars to name just a few enjoyable concoctions. There’s no end to their adaptability. Consider them stirred together into yummy cheesecake batter and infused in the crust. They transform this luscious cake with their lemony-sweet goodness into a treat so good you have to share! Yeah, it’s that good! Now that I’ve got your attention, let’s get started…..

Lemon Curd Cheesecake {click here to print the recipe}

Crust

• 1 box Lemon Cake Mix
• ½ c. butter, softened
• 1 t. grated lemon peel

Filling

• 2 (8oz) pkgs cream cheese, softened
• ¾ c. sugar
• 3 (3.5 oz) containers ready to eat lemon pudding (from 4-pack container)
• ½ c. sour cream
• 3 eggs
• 2 c. frozen (thawed) whipped topping

Heat the oven to 300 degrees.

You’ll begin with a lemon cake mix. Before you start, reserve ¼ cup of the mix for later. Now mix in the butter and lemon zest until crumbly.

Spray your pans with cooking spray and then scoop some of the crust mix into each of your pans. We used these fun 3-inch cake pans with a lift out bottom. They’re awesome! Press the crust mix down into the bottom and up the sides a bit. This recipe will make about ten 3-inch cakes. Reserve the remainder of your crust mix in a small bowl while you stir up the cream cheese batter.

Combine reserved cake mix, softened cream cheese, pudding, sugar and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. It will look heavenly and it will taste even better. Resisting the urge to dip your fingers in the batter, spoon the mixture in on top of your crusts, filling each cake up about two-thirds of the way. The filling will rise and then sink back down as it cools.

Bake in a preheated oven for about thirty minutes. Begin checking around 25 minutes. You want each cake to be firm around the edges but still a bit jiggly in the center. Remove from the oven.

Cool on the counter for about twenty minutes and then refrigerate for twenty more before loosening and removing from the pans. You’re going to want to pop them out before then, but trust me, it will only end in tears! Let them firm up completely in the fridge before working your magic. During this time, keep your batter in the fridge, lightly covered until your pans are free to make the remaining cheesecakes. Then repeat the process until you’ve used up all your batter.

Once removed from the pans, cover and refrigerate your cakes 4 hours or overnight…if you trust your husband not to sneak in and “taste test” them for you. It’s your call.

When you’re ready to serve, top with one tablespoon each of lemon curd. Pipe on whipped cream and top with a half slice of lemon. Now call your girlfriends over for lunch and wow them with this little nibble of sunshine that will have them raving! Enjoy!

Peanut Butter Cookie Cheesecake Bonnes Bouches

One of the pleasures of life is to open a brand new jar of peanut butter. The smooth creamy surface, pristine and untouched and smelling so nutty and tempting it’s like a blank canvas. What will become of this little bottle of mushed up nuts? Today you’ll be grabbing one of your favorites for this delicious recipe. I hope you have a jar or two! Get your rubber spatula and let’s dig in!

Today we’ll be making Peanut Butter Cookie Cheesecake Bonnes Bouches. Get your mouth around that one! What is a Bonne Bouche? I hear you asking. Yes it is French and translated it means “a delicious morsel or mouthful”. This yummy recipe definitely qualifies. A crumbly peanut butter cookie crust beneath a tender layer of peanut buttery cream cheese filling, topped with whipped cream and half a mini Reeses peanut butter cup. Mmm…let’s get started!

Begin by making the peanut butter cookie crust.

Peanut Butter Cookie Crust

Adapted from Soft Peanut Butter Cookie by Natalie Gardner

• ½ c. butter, softened
• ½ c. peanut butter
• ½ c. white sugar
• ½ c. brown sugar
• ¼ t. vanilla
• 1 egg
• *1¼ c. flour
• *¾ t. soda
• *¼ t. salt

1. Cream all but starred items. Sift starred items and add to peanut butter mixture.

2. Using a Tablespoon, scoop dough into well greased mini cheesecake pans. (You want the ones with little lift out bottoms). Don’t overfill! Unfortunately you will have extra dough. I’m sure you can think of things to do with it.

3. Bake in a 350 degree oven for about 5 minutes. The dough will puff up and begin to brown around the edges looking awfully scrumptious.

4. Resist the urge to eat it right now! Instead, use your Tablespoon to press down the puffiness making a well for the heavenly peanut butter filling.

Now, mix up the filling:

Peanut Butter Cream Cheese Filling

12 oz. cream cheese (1 ½ blocks) softened

¾ c. sugar

½ c. creamy peanut butter

2 large eggs at room temperature

¼ c. sour cream

1 ½ t. vanilla

1. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in the peanut butter. Scrape down the sides of the bowl with a rubber spatula, then beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Finally, beat in the sour cream and vanilla.

2. Use your Tablespoon to fill the wells. Fill straight to the top and pile just a bit on top without going overboard. Your cheesecakes will puff while cooking and then sink down a bit.

3. Put your pans into a 350 degree oven. If you’re using the tiny squares like I did, you’ll have less filling and a wider surface area. Cook for only about 13 minutes until edges are set, but center is still a little jiggly. For the mini rounds, cook at least 15 minutes, but probably more like 17 minutes, watching and testing so as not to overcook. I got nervous and took them out too early resulting in raw centers. Still yummy, but not as good as they could be.

4. Cool on the counter top, then press up from the bottom and lift your little cakes out of the pan. Put them on a plate and into the fridge. I am an impatient woman, but these really are even better if you wait till the second day.

5. Now they’re ready to be properly topped and consumed with relish. You can make your own whipped cream, or use a scoop of Cool Whip to top your cakes. Refrigerate your Reese's Cups to keep them from being too soft and squishing when you slice them. Slice one cup and press it gently into the whip. Voila! You have a fancy bonne bouche that will make you sigh with satisfaction. Now whip a batch for your next party or book club meeting and tell me they don’t go flying off your fancy platter.

Christene

Come meet Christene, our newest WhipperChick.  We are so excited to have her join our team!!