Sunday, September 20, 2009

Lemon Cheesecake Cupcakes

As much as I'm not a fan of desserts/sweets, I've gotten into a baking kick lately. A co-worker had brought these cheesecake cupcakes into work and they were a big hit. I attempted to recreate them for a cupcake exchange that I hosted. Below is the recipe I mismashed. These remind me of Eli's cheesecake from Chicago which is light and tasty, not dense like NY cheesecake. As a variation, you can put berries ontop when baking rather than the glaze.

Lemon Cheesecake Cupcakes
Makes 16 cupcakes



  • ¾ cup graham cracker crumbs (about 7 graham crackers)
  • 3 tbsp unsalted butter, melted
  • 1 tbsp packed brown sugar


  • 16 oz cream cheese, at room temperature
  • ½ cup granulated sugar
  • ¼ cup sour cream or plain yogurt
  • 2 eggs
  • 1 tsp grated lemon zest
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F.
  2. Line muffin/cupcake pan with liners.
  3. Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press crumb mixture into bottoms of prepared baking cups. Bake for 6-7 minutes.
  4. Filling: Beat the cream cheese, sour cream or yogurt, lemon zest and sugar in a mixer until light and fluffy. Add the eggs, one at a time, followed by vanilla extract. beating well after each addition.
  5. Scoop filling over crust in baking cups and bake in preheated oven for 18 to 22 minutes or until the centers of cupcakes are firm. *Note: These bake even better if the cupcake pan is in a water bath.  To create a water bath, put the cupcake pan on a baking sheet.  Add warm water to the baking sheet and bake per directions.  The cupcakes won't "fall" after baking if done in a water bath.
  6. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for 2 hours or overnight.
  7. Before serving, place a dollop of reduced pomegranate jelly over the top or fresh berries.

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