Enjoy this dessert with a bottle of Moscato d’Asti Castello del Poggio. A light and bubbly relative to Asti, the wine has a vibrant acidity that will contrast and enhance the flavors found in this cheesecake.
Lemon Cheesecake Ingredients
- 1 package (8oz.) cream cheese, softened to room temperature
- 3/4 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 2 tablespoons lemon zest
- 1/2 cup pistachios (for the crust only)
- 1 cup Jalapeño-Raspberry Jam*
- 1/2 meyer lemon, juiced
- 1 tablespoon sugar
- In a small sauce pan, combine one tablespoon of sugar and half of a juiced meyer lemon. Warm the mixture over a medium-low heat until the sugar is dissolved.
- Add one cup of the jalapeño-raspberry jam and mix well. Remove form heat and let cool. * If you dont’ have any jalapeño-raspberry jam on hand, do not fret! You can use plain raspberry jam instead.
- Combine the softened cream cheese, 3/4 cup of sugar, three eggs, a tablespoon of vanilla and the two tablespoons of lemon zest into a large bowl and mix well. It is very, very important that the cream cheese has fully softened. If it hasn’t, it will be a nightmare to work with and your mixture will end up lumpy.
- Finely chop the pistachio nuts.
- Using a prepared miniature cupcake pan, fill each mini baking cup with the chopped pistachios. Use just enough to cover the bottom of the cup with a thin layer.
- Next, fill each baking cup with the cheesecake mixture.
- Cook the mini cheesecakes at 350 degrees for about 20 minutes, then remove them from the oven and let them cool. I suggest you put them in the fridge for an hour once they are just barely warm to the touch.
- Top with the raspberry sauce and serve. Enjoy!