Leprechaun Cheesecakes Recipes

Steps:

• Preheat oven to 325°F LIne 12 cups in muffin pan with paper or silicone liners. Place a cookie in the bottom of each cup, trimming to fit, if necessary.
• In a bowl, using an electric mixer, beat cream cheese and sugar until fluffy. Beat in cornstarch, egg, cream and vanilla until smooth. Stir in lemon zest and lime zest and food coloring, if using, tinting to the desired shade of green.
• Spoon cream cheese mixture on top of cookies in muffin cups and smooth tops. Bake for 15-20 minutes or just until puffed and set. Let cool in pan on a rack. Refrigerate for about 1 hour or until chilled.
• SPARKLY CREAM: In a chilled bowl, using an electric mixer, whip cream untl soft peaks form. Beat in icing sugar and cornstarch just until stiff peaks form.
• Fold in 2 tablespoons of the green sugar, leaving ribbons of color. Dollop cream on top of each cheesecake and sprinkle with remaining green sugar (decorated cheesecakes can be loosely covered and refrigerated for up to 8 hours).
• COOKING TIP: If you need to trim the cookies, warm them in the oven for a few minutes to soften them and carefully cut with a cookie cutter or serrated knife.
• To make cheesecakes ahead, place cooled cakes in an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. If frozen, let thaw in the refrigerator for at least 8 hours. Decorate with sparkly cream the day of serving.

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
• Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Steps:

• Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
• Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
• Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.