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Author: admin | 02.11.2013 | Category: Treatment For Ear Ringing

The first couple of days were spent basking in the fact that there is nothing I have to do. You know that I am a sucker for anything mini – especially when the mini-fied creations are served in Weck jars (see the notes section below for details).
Light and crisp, just like their cookie base, these mini cheesecakes are the perfect dessert for your next barbecue.
Laurie, I think that might be okay in the cheesecake layer, but you’d still need regular sugar in the lemon curd. Do you think this would work in a mason jar – I mean the kind people use to can jelly in? I watched random TV shows – hello, Breaking Pointe on the CW – who knew ballerinas could be so catty?! I created a foundation for this sweet and tart cheesecake by using Newtons Lemon Fruit Thins.
Especially because they can be made ahead of time and simply grabbed from the fridge when you’ve had time to let all the hot dogs, hamburgers and guacamole time to settle. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs.


In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. I am slowly working on my food photography but routinely come to your page to check out styling, positioning, etc. Do you need special baking jars, or could I use Ball jars that are used for water bath canning? I know they are always inserting in a boiling water bath – I wonder if they could tolerate the heat of an oven?
The summer gives me the opportunity to experience what it would be like to blog full time and I must say, I’m kind of digging it. Watched way too many makeup videos on YouTube and filled a virtual cart at both The Gap and The Limited. Evenly divide the crumbs between your individual serving, oven-safe dishes and lightly press the crumbs into the bottoms of each dish to form a crust layer.


Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. However, I got bored pretty quick and decided that I needed cheesecake in my non-working life.
Place the prepared cheesecake crusts on a baking sheet and bake the crusts in preheated oven for 6 minutes, carefully remove them to a wire rack to cool.
After the cheesecakes were baked and cooled, I topped each one with a layer of homemade lemon curd, fresh whipped cream and ripe raspberries. I also have another recipe for a Lemon Cheesecake with Fresh Berries that I think you’d love that is a whole cheesecake. I did Peach Cobbler (the recipe that pours the batter on the bottom first and it bubbles up to the top as it bakes) They were a huge hit!



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