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Mini Meyer Lemon Cheesecake with Raspberry Coulis & Lemon Oreo Crust

  • 1 package Lemon flavored Oreos
  • 3 (8 oz.) packages cream cheese
  • 1 container Mascarpone
  • 1 1/4 cups sugar
  • 5 eggs
  • 1 tsp. vanilla
  • Juice from 3 Meyer lemons
  • Zest from 3 Meyer lemons
  • 2 tbsp. flour
  • 2 tbsp. Lemon Infused Balsamic Vinegar
  • 1 container fresh raspberries
  • 2 tbsp. sugar
  • Lemon curd for garnish

Directions: Place cream cheese in stand mixer and blend until creamy. Add Mascarpone. Add 1 1/4 cups sugar. Add eggs one a time, blending each before adding the next. Add vanilla, lemon juice, lemon zest, then flour.Place one Oreo into the bottom of each mini container. Add filling over the Oreo. Bake at 350 for about 30 minutes. remove from oven and cool about 10 minutes. Refrigerate.While cakes are cooling, add raspberries to a food processor. Blend until pureed. Add Lemon Balsamic and remaining 2 tbsp. sugar. Top cheesecakes with lemon curd, then fresh raspberries and coulis.Note: For a full size cheesecake use a 9″ springform pan or tart pan. Crush Oreos and mash into bottom of greased pan for crust. Bake 5 minutes at 400, then allow to cool. Add filling as normal. Bake at 350 for about 45 minutes or until cheesecake is set on the outer edges and still a bit jiggly in center.
By Melissa Pelkey-Hass