Lemon poppy seed muffins are ubiquitous at Spring brunches. Why not put a twist on things and make decadent mini lemon poppy seed cheesecakes? In addition to the refreshing lemon flavor and the fun texture of poppy seeds, these cheesecakes also feature ginger to give them a little zing! They’ve got a gingersnap crust, ginger whipped cream, and a sprinkle of ginger in the cheesecake itself. Make the cheesecakes picture perfect by topping them with colored sugar and a gingersnap cookie.
Yield: 18 mini cheesecakes
Gingersnap Crust Ingredients:
3 teaspoons brown sugar
1 ½ cups crushed gingersnaps
6 tablespoons unsalted butter, melted
Gingersnap Crust Directions:
Preheat oven to 350 F.
Mix all ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
Bake for 10 minutes.
2 (8-oz.) packages cream cheese, room temperature
1 cup sugar
1 cup sour cream
Zest from 4 small lemons (approximately 2 tablespoons)
½ teaspoon ground ginger
2 teaspoons poppy seeds
Preheat oven to 325 F.
Mix cream cheese and sugar until integrated.
Mix in eggs, one at a time.
Mix in sour cream.
Add zest, ginger, and poppy seeds.
Spoon mixture over pre-baked crusts.
Bake for 30 minutes.
Remove cheesecakes from oven and allow to come to room temperature.
Place in the refrigerator to chill.
Ginger Whipped Cream Frosting Ingredients:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)
Ginger Whipped Cream Frosting Directions:
Whip heavy whipping cream and sugar until light and fluffy.
Mix in ginger.
Spread or pipe frosting onto the chilled cheesecakes.
Optionally, decorate with colored sugar and a gingersnap cookie.
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm