These bite-sized cheese cakes are lemony and light, thanks to lemon zest and juice and lower-fat Neufchatel cheese. This recipe makes 12, and they freeze well, so you can have some stashed for future lemony bliss. The orange marmalade on top is beautiful and just sweet and tart enough to accentuate the creaminess. You can make these ahead, and store the cheesecakes, without the marmalade topping, in the freezer in an airtight container for up to three months. To serve, defrost in the refrigerator for about 4 hours, and top with marmalade.
Time: 3 hours
- 5 whole graham crackers (10 squares)
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- 1 pound Neufchatel cheese, softened
- 2 tablespoons arrowroot
- 2 large eggs
- 3/4 cup honey
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup orange marmalade
- Heat oven to 350°F. Line 12 muffin tins with paper baking cups.
- In the food processor bowl, place the graham crackers and process to make fine crumbs. Add the brown sugar and melted butter and process to mix. Stir the crumbs, then measure a tablespoon into each muffin cup. Pat down with your fingers. Set aside. Wash and dry the food processor bowl. Place the Neufchatel cheese in the bowl and process until smooth, scraping down and repeating as necessary. Add the arrowroot, eggs, honey, lemon zest and lemon juice and process until smooth, scrape down and process again.
- Divide the cheese mixture between the muffin cups (they will be almost full). Bake for 25 minutes, or until the cheesecakes are puffed in the center and jiggle slightly when shaken. Cool on a rack, then chill completely.
- When the cheesecakes are cold, the centers will have sunk a little; spoon a tablespoon of marmalade into each indentation and spread gently. Chill until time to serve.
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