Lemon and Lime Mini Cheesecakes
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1 ½ cups graham cracker crumbs
3 tablespoons unsalted butter (melted)
2 tablespoons sugar
1 teaspoon cinnamon
2, 6 oz tubs mascarpone cheese
1 teaspoon vanilla extract
¼ cup confectioner’s sugar
Zest of 1 lemon and 1 lime
Juice of 1 lemon and 1 lime
6 oz heavy cream
2 heaped tablespoons confectioner’s sugar
1 teaspoon vanilla extract
Heat the oven to 350 F
Mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Press the mixture into the mini molds. Place in the oven and bake for 4 minutes. If you are using one large tart pan bake for 8 minutes. Remove from the oven and cool thoroughly.
In a large bowl gently mix together the mascarpone cheese, vanilla extract, confectioner’s sugar, lemon and lime zest and juice. Don’t over mix or the cheese will become stiff.
In a separate bowl whip the heavy cream, 2 tablespoons of confectioner’s sugar and vanilla extract. Fold the cream into the mascarpone mixture.
Fill the cooled molds with the mascarpone cream mixture. Cover with plastic wrap and place in the refrigerator to chill, preferably overnight. Decorate with a swirl of whipped cream and a sprinkle of lemon and lime zest.
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