Table of Contents:
Baked Lemon Cheese Cake
Video taken from the channel: Michael Lim
Mini Cheesecakes Recipe Cheesecake Cupcakes Diane Kometa Dishin With Di # 140
Video taken from the channel: Dishin With Di
Lemon Cheesecake Bars Recipe
Video taken from the channel: The Cooking Foodie
Easy Mini Cheesecakes Recipe
Video taken from the channel: El Mundo Eats
How to Make Easy Mini Lemon Cheesecakes
Video taken from the channel: The Busy Baker
Mini Lemon Cheesecakes with Strawberry Topping | Ep. 1259
Video taken from the channel: Laura in the Kitchen
Lemon Cheesecakes Recipe Demonstration Joyofbaking.com
Video taken from the channel: Joy of Baking
An easy cookie crust and a simple fluffy cheesecake filling bursting with lemon! These Easy Mini Lemon Cheesecakes are the perfect easy dessert for spring! Just a few simple ingredients, an easy cookie crust and a fluffy cheesecake filling that’s bursting with citrus!
Ingredients Crust Ingredients: 1 1/2 cups almond flour 1/4 cup brown sugar 4 tablespoons melted butter Filling Ingredients: 24 ounces cream cheese room temperature 3 eggs 1 cup sugar 2 teaspoons vanilla extract 3 tablespoons fresh lemon juice 1 tablespoon lemon zest finely minced, this was the zest.These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling. Top them with some fresh whipped cream and berries for an easy dessert everyone will love!Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed. Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer.
Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.These mini lemon cheesecakes are perfect for spring holidays, baby and bridal showers, and of course, brunch! Hi there! Back again with another cheesecake recipe.
I’m trying to squeeze in one last springy treat that would be perfect for your Easter spread. Press to create a firm, even crust.Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the.Keto-Friendly Low Carb Cheesecake with Almond Flour Crust our mini family grass-fed butter, Swerve Sweetener, lemon, Swerve Sweetener, vanilla extract and 4 more Keto Cheesecake With Pecan Almond Crust Mind Body Green.Almond flour, sugar and butter on their own don’t taste all that exciting so I added some lemon zest to liven up the crust.
If you don’t want to use lemon zest, add some lime zest, almond extract, or something. These mini cheesecakes.Preheat oven to 350°F. Mix the almond flour, butter and sugar substitute in a bowl.
Spray 8×8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan. Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan.Low-carb Heaven with Mini Cheesecakes!
Baking a cheesecake is a very delicate process. It takes time, perfect measuring and a total understanding of how cheesecake batter bakes. However, making cheesecake does not have to be complicated, time-consuming or stressfulIt can be fun and easy when you use our mini cheesecake recipe.Instructions! Make Almond Crust Put pecans in food process until crushed into small pieces.You don’t have to add in crushed nuts.
Add almond flour, melted butter, vanilla and swerve. Pat down into a 8 or 9-inch springform pan. You.
Preheat the oven to 350F. In a large bowl, combine the almond flour, monk fruit sweetener for the crust, and salt. then stir in the butter until well combined. Press evenly and firmly into the bottom of 12 muffin tins. Bake for 7 minute.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Step 2 Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.Preheat the oven to 350 degrees (F). Line the bottom of a 10″ spring form pan with parchment paper.
In a medium mixing bowl, combine the almond flour, vanilla extract, butter, and granular sweetener until it’s all mixed in. Should look a lot like sand and stick a little bit together.Add almond flour, stirring until the butter is absorbed and a dough is formed. Divide the dough among the cupcake liners.
Flatten to a smooth crust in each cupcake liner by using a spoon to measuring cup to firmly press the dough. Bake at 350 F for 5 minutes.
List of related literature:
| |
| from Baked: New Frontiers in Baking | |
| |
| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
| |
| from Science in the Kitchen and the Art of Eating Well | |
| |
| from Keto Comfort Foods | |
| |
| from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy | |
| |
| from The Cake Mix Doctor | |
| |
| from Keto Made Easy | |
| |
| from Baking: From My Home to Yours | |
| |
| from The Good Housekeeping Cookbook | |
| |
| from Low Carb is LEKKER |
239 comments
Thank you for the recipe. Are you stirring the eggs in the hot liquid? Or I need to chill the cream+butter+sugar before adding eggs? Thank you. And what temperature should it be when stirring with cream cheese
Please add the ingredients to the drop bar so we can gather all ingredients and bake with you
This is a great recipe. It turned out absolutely delicious. Just the right balance of tartness and sweetness. Thank you for the recipe. Loved it.
I rarely ever write any reviews, but had to write this one to thank you! Thank you so much for sharing such a delicious recipe. I made these for thanksgiving lunch. Nobody would believe I made these. Anyone who tasted these fell in love! Thank youuuu <3
Hey!
Can this be made in a baking tray?,
As i dont have paper liners with me.
In case it can be made in a baking tray. Will there be a variation for baking time? Will it still be 160°c for 20 minutes?
Thank you
Thank you for sharing your videos. I made cheesecakes and the are perfect. The best baking channel on YouTube.
You are an amazing teacher. Thank you for talking through all the steps and giving little explanations. You have such a calm presence around you. Thanks for the delicious lemon cheesecake recipe! They are divine
Just made the cheese cakes using biscoff cookies for the crust. Wow wow and wow! Yummy and a keeper recipe. Just the right size to satisfy the craving! Thanks Laura��
Hope you find this complimentary…you look a bit like Diane Keaton…by the way I love her so…just saying ��…oh I’m also using this recipe tomorrow..thanks
i actually love the fact you put ingredients in grams, but video is also great thank you
I am becoming a fine baker, because you are a great teacher….Thank you for the wonderful recipes and Bless you…I will make this one soon.
Hi Ms. Diane,
I am Jhoana from Philippines.
I have tried your mini cheesecake (#140) recipe yesterday and my husband loved it so much. I used blueberry jam (his fave) instead of strawberry and raspberry. May i just ask, i am planning to bake the same recipe however, I would like to use a round pan to make it one cake. Any suggestions for the pan size and cooking time?
Thank you very much.
More blessings!
ummm, y do u keep adding salt? First it’s use unsalted butter, then u added salt wt? then in the batter a pinch of salt. I’m still gonna try this but without the salt. Looks good.
hello dear Stephanie I try your recipes often. And it is wonderful because you tell us in such a wonderful way. We have no difficulty to follow the recipe. Thank you for teaching us. I wanted to ask a question that can we make cream cheese at home, if it is possible please tell us. Much appreciated!
what if your oven doesn’t go low to 120 should I just keep baking at 170?
Damn. These are GOOD. I’ve made them twice. This time I made blueberry sauce (your recipe also!) and they came out FAN TASTIC.
Do you use the regular Bake selection on your oven or Convection (with a fan)?
Perfection but pls someone help what can I use instead of Gelatine with strawberry flavour ���� I need a vegetarian option plssss…would it work just without it too??
Is it just me?.. I feel like I’ve seen this recipe before with the old setting a while back.
Either way, love your recipes. <3 <3
Who’s watching this in 2020?
(Sorry if /this is copied,if it is,I would delete it immediately)
Trying these squares for the first time tonight for the gang at work. They are in the fridge now for their 3 hour cool down. Looking forward to see how they come out.
I love your recipes….people give me a applause when I use your recipes…thanks you for your recipes
Thanks alot. I Love your recepies and your style of explanation. ����
Hi Laura..I wanted to know if I can make these ahead of time..at least 2 weeks before and freeze them as soon as they’re done and then take them out a day or two before my clients comes to pick up?
Has anyone else beside me been subscribed to her for years and just now noticed she hit over a million subscribers
Hi Michael, i had two questions to ask you if you agree? What do you live on which party of the world? And is there anything you can not do? You impress me with all your talent…i love you kisses ��
Hi Stephanie, I made this 3 times, it’s a big hit. Easy and delicious. I made them in both the regular size cupcake container and the mini. thank you.
Delicious!
I have doubled the receipe cuz I had a bigger pan and it was too much. I didn’t wanted to waste it, so i still put it all in the pan xD but then I had no place for the topping but still managed to put it on!
I should’ve x1.5 and not x2.
But still good!
I’m sure I’ll do it better next time!
(I also did not put sour cream cuz we don’t have any in here)
Thank you for this delicious recipe. What is the diameter of your ice scoop?
Your videos are so interesting. I will try this. Looks delish
This is such an easy recipe. Something I can do when friends and family stop by.
What made this fail? I had regular quality paper liners. I left the cheesecakes in them and the muffin pan to cool to room temperature, then I covered the pan with cling film to chill.
There was condensation from the plastic. Should have started without.
When I removed them tonight, eleven of the twelve had cupcake liners had buttery moisture and destroyed the cake while I tried to get them out.
The one I had was delicious!
I hate to report this, but it’s a lot of work over a couple of days and pretty costly.
Update: Tried with not grocery store, but good quality liners. Yep, it was the cupcake liners. We got to enjoy all of them this time!
OMG!! I think I will be making this recipe for Easter too. As a matter of fact, I think I really should make a test batch today just to be sure. Hope you and your family have a blessed Easter.
i like all your recipes god bless you dear, may I ask if the best to measure the ingredients in grams because as you know the size of the eggs is different also may I use instead of sour cream labneh puck or kirri and if I use a mold shall I use size 16 or it’s ok if the size is larger than that.may I ask to include the ingredients in description box
Thank you ma’am for the beautiful recipe I would try the “veg, no-bake” version by using veg lemon curd (made using milk and corn starch ) instead of the regular one (made using eggs). Best regards!
Your lemon curd has been in my thoughts a lot lately, but I’ve been waiting to get some fat and sweet strawberries to make trifles again. I have cream cheese on hand so now just need to get lemons.
Or I could be adventurous and use the oranges I have instead of the lemons. I always want whatever your video of the week shows because all your goodies look invitingly scrumptious. Thanks for being the baker I appreciate the most!
I’m so frustrated, I did everything right on instructions, but stuck on last step (before sent our lovely cake to the oven). I’m mixing it for 30 mins and it still watery af. What I am doing wrong? Any idea? Neverless, love this channel, thank you wholeheartedly for this receipt:3
Thank you, now I know what I’m going to do with the 2 pks of cream cheese in the fridge. 😎
Hi,
I love u…
I m not a baker but i love backing.
For the first time i tried to make cupcakes and it turned out awsome… ����,
I will now try ur other recipes soon and will give my review.
The best thing is that you describe every step in so detail.
Once again thank u so much for “JOY OF BACKING” ��
Joy you are sooo classy lady, and very lovely to watch!!! all the love from the Middle East Kingdom of Jordan
Music is way to loud. Turned volume down. Otherwise it’s a good recipe.
Mrs Jaworski,
Have you ever done a recipe without know what it is or seen picture of it? just following the instructios?
I can’t find sour cream in my country so instead of sour cream, what can I use?
I love how she’s giving alternatives and not making it hard. Love the recipe will try it
Oh my these must be made and put in my mouth very quickly������
Thank you, love your professionalisms ❤️. Just perfect in every way. I have been watching all your videos. I’m learning so much!
You are one channel i love getting notifications from!! Thanks again Laura.:)
Thank you…recipe wonderful and delicious…Yummy..Yummy����������
Hello Diane! I noticed you used unsalted butter in the graham cracker crust, then you added salt. Is there a special reason for not using salted butter instead?
I made these for a luncheon. They were a big hit. I cheated a little and used canned cherry pie filling for the topping.
Good morning Laura they look soooo good great idea shot glass never thought of that
MARAVILHOSO!!! FIZ VÁRIAS VEZES, NÃO DÁ VONTADE DE PARAR DE COMER E FAZER!!!
I got a question what if you put 1 1/2 CUP of flour instead of 1 1/2 table spoon??? HELP i font wanna waste it
03-22-2020: Laura is so dramatic in her way, but I LOVE, LOVE, LOVE her; so entertaining!! As for this recipe, I’ve tried it and it was the absolute BOMB!! I’m actually going to make it again today. TFS, Mz. Laura, this is the best!!
I made this last night and my family loved it!! I wish I could post a picture. They look exactly like yours. Taste so good and such an easy recipe
Ummm… anyone else drooling????? �� LoL I MUST MAKE THESE ASAP
Laura this looks divine. I cant wait until spring time to try these. Tfs jen in south Dakota.
hi chef, I can’t find lemon leaf. anything can replace with lemon leaf?
All good things I bake is from you. And this one is the next ��, I love all your recipe and techniques your sponge cake is the only recipe I use when it comes to cake �� Godbless.
Published 5 days before my birthday last year and just found it. My gosh how delicious they look. 12:43AM UK time and I’m hungry!! ������
I can never mane cheesecake! �� i feel like the center is raw and always over bake ��
I love your mixer!! What brand is it and where did you get it? Love you channel too!! (:
can we add heavy cream into this recipe? Many cheesecake recipes have heavy cream, unsure about it. Your recipe looks great! Thank you for sharing
Love your channel! I am wondering if this can be adapted to be (1)one lemon cheesecake? I love the individual cake idea, but my fam is looking forward to “a” cheesecake for Easter dessert. I think the amount of filling will be enough. I will try it anyway and let you know! Thanks again for your great classic recipes.
I can’t find strawberry gelatin though, can I use the unflavored one? But the flavour though…!??
I tried it today. However I got a thin brown colour crust layer on the top. Otherwise it turned out good and tasty. Don’t know where did I go wrong. Thank you for sharing this recipe.
No fasting here. Bring it on Laura. I can take it. You’re not scaring me!
Laura tou are just so adorable, love your body language and you are so real��love you so much������������
That art, perfection, passion, RESPECT I try croissant recipe you shared Thank you so much it was my first crpissants and I almost cried because it has nothing to envy with those my husband buy so much. Bqut I confess it was hard and need a lot of patient…it pays off. Your perfection challenged me. May the Lord continue to bless your inspiration and work.
hahaha you are hilarious! “you do you boo” love your channel
I just made these babies.. so now, where do I call you to say “this is the best cheesecake I’ve ever had in mi life!!!
Thanks Stephanie. I’ve learnt a lot from you. Will be trying this one. Love you and God bless your efforts.����������❤️❤️����
Hi Laura ��,
Some of the cheesecake recipe out there are using sour cream. What’s the purpose may i know? Any different in texture or taste by the way?
Can i substitute the sugar with condensed milk? If so how much condensed milk do i need for these recipe?
Can i use these recipe to bake it in my 8 inch baking tin instead?
Hi Diane, what is the shelf life of this recipe? I just made them today as gifts of my daughters to their teachers this Friday.. Hope you’ll notice me.. xoxo
Wow come back to ur channel again in 2 years!! You still look great! Love your sweet vids so much thank you
Your reaction was everything!!! Killed me… You’re amazing in every way!!!!
I’d watch Laura just for her taste reactions, but her expert cooking abilities is a bonus ^_^
Wow!!! Me quede con la boca abierta además de que se ve super delizioso y creo qe al comerlo se derrite al solo tacto con la boca, que sublime y muy sutil al preparar tus recetas aparte Michael Lim con mucha delicadeza que nos envuelves, Felicidades!! Y la música por igual saludos
Please can you traduce it in spanish, im mexican i understand a little.
Havent ever tried adding flour in a cheesecake mix.. I guess it stabilizes things in ths mixture when baking.. well.. here goes.. trying it tonight.. will let y’all know how it goes..
I followed the instructions 100% but they sunk after taking them out of the oven… A lot ������ still edible just not as pretty
Thank you my dear. Making these to follow our steamed clams with friends..oh and wine to wash it all down:)
2 tablespoons cornstarch(15 g) ore 30 g??? 1 tbsp cornstarch-15 Gramm!
Hi my girlfriend! ☺️ This video of you was a hoot!�� and I’m definitely trying these ASAP!!! ����������������xo Joanie
Hleoo can u help me
I made in microwave conviction mode preheat done than in just7 minns my cake get burnt
Congratulations!!! You’re amazing!!!
I was looking a pancake recipe online, I found you channel and I can’t stop watching it!!! You’re amazing!!! ��
Laura! I’m definitely trying this based on the ease of making them but mostly because of your taste test reaction at the end! LOL I love you! Thank you!
Is there any substitution of SOUR CREAM. I cant find sour cream in the stores near me. Pls answer.
Hey Laura. Nice mini cakes. If my calling was cooking, I’d definitely be doing pastry because I love baking. I love how cakes and other pastries are made. But I’m a writer and I include pastry (and savory) in the scripts I write. But again, those mini cakes look very good yummy.
seems like a good combination. Will make for the July 4th holiday
Ok am pumped..am gonna make them…soon, cannot now:( cause i made laura’s banana bread hour ago ��������
Did anyone else think her “I know” at the end sounded like Monica from friends? ��
Great recipe, I was wondering if they have a strong lemon flavor because I don’t like lemon. TFS.
I made these and they are incredible. So bright and perfect.
Laura the pots in the background make it look like you have Mickey Mouse ears on lol
I love making mini cheesecakes. They are so easy to share and just the right size to eat. They look so creamy and I bet the lemon adds such a nice tart flavor.
Thank you very much I enjoy all your recipes and my friends love them when I cook for our parties best wishes for you and your wonderful family��
Hi.. my cheesecake filling was very runny.. can u please tell me what would be the problem?
I’ve tried this and your classic New York cheesecake, both turned out delicious! I always make them for special occasions and they’re always a hit! I would love to see a cheesecake recipe for mini springform pans in the future as well!
Can I add pumpkin purée, pumpkin spice, and condensed milk to this???
Looks delicious, well presented. Will do this myself and thanks for sharing..
Hi, can I substitute sour cream? They do not sell it in here
This was a beautiful video and I too made it. I was not expecting it to turn out remotely as good as it turned out flavour wise. There were a few issues I encountered and had to improvise accordingly. I don’t have an oven so had to use the convection feature of my microwave and somehow it does not have the exact same temprature setting it has 175 but not 120. as a result it sank in a little and has bubble holes on the surface.
Very nice recipe. I like the fact that they are individual servings.
Do you use salted or unsalted butter?
Can I use light sour cream instead?
Hi! This cheese cakes looks delicious.I don’t use eggs,so what can I substitute for eggs
For the crust:
1-1/4 cups of graham cracker crumbs
1/4 cup of unsalted butter, softened at room temperature
For the filling:
16oz of Cream Cheese, softened
1/2 cup of Granulated Sugar
2 eggs
Zest and juice of one fat lemon
2 tsp of vanilla extract
For the topping:
2-1/2 cups of chopped strawberries
Half of a 3oz packet of Strawberry Jello
1/4 cup of sugar
1-1/2 Tbsp of Cornstarch
1/2 cup of Water
Ok, aside from de delicious cheesecake…. is it just me or this man has the sexiest hands and forearms? ����
Kann ich bitte dieses feine Rezept haben? Würde mich sehr freuen ����
Can you please do a mini version of your pumpkin cheesecake please!:D love your recipes!
Mi hija de 12 años prepararo esta receta y le quedaron deliciosos
I would have wanted the measurements of cheese. And how many eggs did you use??
These are so cute and I bet delicious! The older I get the more I crave the lemon flavor. I’m definitely going to make these!!!!
looks tasty����. I Can leave it out or I i need to enter it to refrigerate?
Ms Stephanie, can I leave this in a room temp? May I know how long? Thanks.
Hola buenas tardes disculpe de México y q es cream cheese..y la crema agria y dónde la puedo conseguir por fas alguien me puede decir
Lo estoy haciendo. Solo que mi mezcla quedó más espesa. Vamos a ver como me quedan. ��
Can you list which muffin tin did you use. The cakes came out really nice shape not tapered like in a muffin tin
I love that little chuckle you make when you finally get to taste the end result. That tells me you appreciate these delicious deserts, too. I just wish I knew how you manage to stay so slim and trim being tempted with all these yummies! I’ve had great success with all the recipes of yours that I’ve made. But I haven’t managed to stay slim and trim!
I will tried it soon inshalah in Ramadan we love those things ����
Me encantó la receta!! me animo a prepararla..!!! Saludos desde España.
Find the link for written recipe in English in the description box above ��.
Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba ��.
Oh wow, It look so good. I know it taste sooo good. What are you going to do with those cut edges? �� yummy. May I have them. Then I’d like one of those squares. ����
Hi: Did you cover the cheese cakes when you put them in the fridge?… if so, with what?
This looks delicious!! ������ I will make them for my family ��
I made this recipe yesterday it was soooo good for my second time doing this amazing and delicious �� recipe.Thanks for this fun and easy recipe
Would this work if we substitute the base with Oreo cookies?
Easy and delicious. Thank you for the recipe. My family like it.
These were AMAZING!! Came out looking just like the ones in the video. I subbed some yogurt (didn’t have enough cream cheese) and also added more crackers because going by grams it seemed not enough. Tasted YUM. Thanks & Subscribed!
For the 1st time I tried this recipe and the cake came out perfect and delicious. Easy to read and follow the recipe. Best lemon cheesecake I ever tasted ������
Why do we make so much of the sugar mixture if we only use half?
Loved the way you explained everything! New subscriber! Thanks for sharing the recipe!
Why is she exaggerating in this episode?? It’s cringy to watch, but the recipe is great!!!
Very nice, on my agenda! Looks like a cool desert on a warm day..��
Done feelin’ blue… Love the song as much as I know I would love this cheesecake. 😉
Can I substitute the cream cheese with Greek yoghurt? I want to make these for my birthday but I want them to be as healthy as possible.
Mmmm I used the exact same proportions, but my cake seems more like 1:1 (biscuit base, cheesecake) and not like yours (1:2)
Done! ☺ �� �� I added as a decoration whipped cream and half a strawberry + mint leaf!
Beautiful and yummy!
Thank you!
Ciao!
☺ �� �� �� �� ������
Haha I was here last year during Ramadan and same again this year! Laura’s episodes are a staple in our household now ����
I like cheesecake and I like lemon curd. I made both often, I am sure the combination is great. I will try that soon.
Ottimo!
Lo farò sicuramente! �� ��
Grazie! ����
�� �� �� �� �� �� �� ��
Ciao!
Excellent recipe and great video, beautifully explained and very nice dish. Would you support my channel my new friend? Thanks��������������♀️��♀️��♀️
Hi Joy. I am from Slovakia and i live in the UK. My grandma is a really skilful baker etc and i always enjoyed baking,BUT i have always found it so difficult to bake in the UK as the meassurements amd ingredients are different (by miles or kilometres as u would say in my country). I was trying to follow the english recipes too with not so much luck. After i found your channel oh boy, love how you say all the ingredients in different meassurements, i finally feel like i can bake. Your chocolate brownie(now my chocolate brownie) is a massive hit. Thank you. U r always my first port of call for anything i want to make. Amazing!!!! Thank you
Yum yummy yumeeeeee!!!!! Outstanding Recipe ThnXX for Sharing…
Thank you for very nice recipe, today i trying to follow your vdo., just one thing i don’t know i could open the door after finish to bake or keep close, now i try to keep close, will see the result ��
https://www.youtube.com/channel/UC2MJyKB53s7UlsSRREIRZzw/?sub_confirmation=1
thank you. they look wonderful! What size pan did you use??
Hello chef! I love the idea for this cheesecake. I have some questions which I hope you don’t mind answering.
1. Was the crust base chilled before it was rolled out?
2. What to do with crust trimmings? Can it be baked and crumbled as topping?
3. Would lemon rinds (piths removed) work in the infusion in place of lemon leaf? I only have access to supermarket packaged lemon.
Thank you.
Thanks for the simple and quick recipe! Cheesecake is my favorite!
Mmmmmmmm…… lemon flavour taste so good. That taste sweet and creamy cheesecake bars. Great recipe. See u next time.
Just tried this and it was so simple and easy! They turned out amazing:)
Thank you for making this video, really helped my cheesecake game. I make fresh fruit toppped and matcha versions of this now
Hi chef! i like your dessert its really nice please tell i have kiri cream cheese so could i make from that? its little salty…and making with orange will be better taste? please reply me…thnks
Oh my goodness! I have been wanting to make these and I finally got the chance.
I love these. They are perfect and bite-sized. I topped mine with milk chocolate ganache and strawberry jam. I also used Oreos instead of graham crackers and they were delicious. Thank you for the amazing recipe.
First time I made this and shared with friends, they loved it!! They asked if I bought it in the bakery! LOL
I made these many times over and everyone loves them!! So easy to make! Thank you:)
Hi miss D. I just want to know if I Can freeze the mini cheesecakes? Thank you
Will you get the aftertaste of the lemon zest and the lemon juice?
I want to make these for my mom’s birthday I hope is likes them.
I’ve made this recipe many times and everyone loves them. Just wanted to say thank you for such an amazing and delicious recipe ��
I wish I could double tap and put a heart reaction❤️ You made me fall in love with baking!
You’re such a doll-the cheesecakes look pretty good, too! lol
I JUST MADE THESE WITH A FEW ALTERATIONS. I ONLY HAD LIME BC I FORGOT TO BUY LEMONS. I USED LIME ZEST & LIME JUICE, 1/8 TSP OF SALT, & 2 1/2 TBS OF FLOUR ��
hi, this recipe can make it in 6 inch round pan? notice me please
I wonder one thing. Why do americans always use unsalted butter and add extra salt? Here in Norway, that is unheard of. We just use salted butter for everything and don’t risk forgetting to add any extra salt. I just don’t get why you americans always, always without exception use unsalted butter. It makes no sense at all. Unless the unsalted version is cheaper? Is that the case?
Hi there mam, i love your videos! May I ask will it be ok to manually mix the filling because I dont have mixer yet? -krizna from the PHILIPPINES
Hi Diane! First thing first, thanks for your recipes! They’re all just fantastic. I tried already your mini cheesecakes and I just loved them. Now, I wanted to turn your recipe into a gluten+lactose free one by using gluten free cookies and lactose free cream cheese/butter! Would it work? Do you have any suggestions? I’ll keep u posted about the results ����
Why did you stop posting your cooking videos!? You are so awesome Di!!!
I tried it and i loooooove these little goodies everyone thought they were store bought.i topped them with a pinch of desicated coconut. i will try them again.thank you so much for your detailed explanations wonderful lady����
Do you have to do the lemon �� scratch into the bowl of sugar??
Hi Di y like you recipe but can you put the amount of ingredients please
thanks again miss joy, for great cheese cup cake recipe of yours,i love it!
I literally have been looking EVERYWHERE for these time bite sized cheesecakes but I couldn’t. BESt vid EVERrRrRrR
I only have one egg. Need to make these asap! Will this still work??:/
I think out of all cheesecake recipes I have seen in Youtube, this is the best one. Such perfection.
Que delicia si alguien me pudiera traducir los ingredientes en español se los agradecería bendiciones ��
I made these for a dinner party. And having always made so many mistakes with baking, I was so sure, I’ll mess these up too. Buyt the recipe was so easy to follow and everyone loved it! It’s now a favourite amongst my friends. Thanks for your recipe:)
Michael… it is the first time I see a baked cheese cake with such a liquid batter and… it works. I usually use a combo of cream cheese/ricotta cream/yogurt and eggs. I guess it must be whipping cream, something much difficult to find here (we mostly use canned pouring cream here in Brazil) and not whole milk.
Who else is looking in the comments to see if this recipe works and to see if it is good
Hi Stephanie how much digestive biscuits and how much butter to make the base as where I live we are unable to buy Graham crackers. Thanks
Just found your video! Love cheesecake and your is easy to do and for that, I thank you SOOO much!!! I’ll be making these often!
My dad and my brother don’t like cheesecake I like cheesecake
If I use mini cupcake pan and liners it should take less time to bake right?
It’s 2017 and I’ve now tried this recipe. It is the BEST. Easy directions to follow. Make sure when you bake these you sneak one for yourself because when people taste them…….they love it and you risk the chance of not getting one yourself….lol Great recipe Di.
I remember seeing a chocolate cake recipe in which raisins were put in a cup of Bourbon Whiskey. The Raisins were folded into the cake batter, baked and frosted. The Taste I can only Imagine. Sounds Delicious. Perhaps Stephanie, Joy Of Baking Can Try This recipe
Dear Michael, perfectly crafted! Looks absolutely smooth N yummy! Thanks for all the carefully thought through tips n advice.Bless you N the work of your hands��
this didn’t take me long whatsoever and it was absolutily delisious!! ❤❤��✔
It would help to have measurement..very helpful for first-timers…or not!
Thank you for sharing this spectaculaire dessert and teaching us greetings and good day ��������������������
You are so adorable. Those mini cheesecakes are going to be on my table tonight to celebrate the Eagles win against the Patriots. Thank You xo New subscriber from Staten Island New York
Thanks Michael You Really Great Man. I love Your Way of process wish you Love & Peace
Is there a reason to use vanilla sugar instead of vanilla extract?
Can I use unsweetened yogurt instead of sour cream? Please reply
Hi! How many days in advance can I make the mini cheese cakes??
thank you.:D
In this video I left as much information as possible. Information that will probably help you to succeed just by paying attention to the details. And to those new baking youtube creators, experience and knowledge comes from hard work. Cheating and copying will get you no where. Especially using click baits on your video. Have respect and be proud of what you do, otherwise you are just giving out wrong informations to people. You are welcome to use my recipe for your own video without crediting me, I am fine with it as long you make your own video. Lots of success and happy baking everyone.
I wish she talked more about the cupcakes than all the rest blah blah, totally lost me, wasn’t sure what goes in that bowl…pls ppl
مرحبا… رائعة جدا كالعادة… وايضا سهلة وبسيطة… نحو الافضل ان شاء الله
can I use the same method but instead of lemon juice adding vanilla?
Hi Laura, can you make desserts with flowers, please? Thanks:)
I’ve stolen the idea��i love it so much!! Its easy and perfect! Thank you❤️
Omg thx for doing it with kL and Celsius because everybody does it with American temperature and weight I hat that so much but still thx for this delicious dessert �� and you just earned a sub
I tried the recipe but mine seems to always stick the the paper and my family’s stuck eating them with a spoon cause they can’t get it out perfectly from the paper (not the cupcake pan) �� any suggestions to make that stop?
I appreciate how you’re showing you can fully bake by lowering the oven temp, turning the oven off early and leaving to food to post cook in the still hot oven…. and slowly come down in temp. I do the same, it’s instinctive I feel but I’m sure many can be swayed to do as well. It’s a terrific energy saver.
Laura… �� your personality is so cute… love this recipe! Thank you for this!
Has anyone who’s made these foumd they turned out very creamy? Are they supposed to be? I was expecting more like a cakey like basic New York cheesecake kind of texture, not something so melty snd creamy like this
Hello chef I have a question, can I use the mascarpone cheese instead of cream cheese?
I just eat the cheesecake I have been waiting for hours and this cake this is the best cheesecake I have ever eat Mann thank youuu this is amazing and you showed every step you did so my cake is the best ��������❤❤❤
Hihi Michael, the cake looks delicious and would love to try baking! I just started baking recently, so I was wondering if you could take some time to answer some of my questions? What is the size of your pan? I only have a 6 inch pan at home, so if mine is smaller than the pan you used, should I reduce the baking time? And by how much?
Thank you!
I love her…. I did strawberries ones they were the bomb ��
They seem delicious. I always see your baking videos and I love them. Greetings from Barcelona, Spain.You’re a so kind person and going on with your amazing videos that I follow them from Spain
vanilla essence, ha, how about vanilla extract, don’t even have that, I have vanilla flavoring.
Hi Micheal.. im from Malaysia ����in the other channels YouTube that i watching, some of them use sour cream in their cheese cake.. but some of them used Yougurt.. may i know what are the different between this 2 stuff? Which want is more prefer.. Yougurt or Sour Cream? And what are the different when we use one of this method?
Love your videos Laura! Always makes me want to run to my kitchen and try something new ��
Hi Michael, thanks a lot for the amazing recipe. I wanna try it out but i have questions about 2 ingredients: First can i use the peel of a lemon (without the white part) instead of lemon leaves? And second, i’m not fond of corn starch, if i use wheat starch, will i have problems with the consistency? Thanks again!
Hi with this recipe can I add blueberry to it or raspberry to make blueberry swirl cheesecake and raspberry cheesecake???
Muito fácil e rápido de fazer, parabéns
������
Very easy and quick to do, congratulations
������
Im gonna try this, but not with a knife to get it out of my pan. Not as skilled as you.
Terimakasih.. Saya sudah mencobahnya. Dan enak bangat ��������
Realy make me hungry and want to trying it.thanks chef.
I’m hungry now, l loved your hand work with magic of dessert ������������
I baked this just this Christmas and I am super satisfied. My friends liked it so much and the cake was already finished within 1hr. Thank you, Chef for the recipes. More videos and tutorials. Happy Holidays.������
Quelle délicatesse dans les gestes, c’est toujours propre, net et précis et cette musique douce ����
I just found your channel Chef Lim. I enjoy watching you work. Very easy to understand with out talking. You have inspired me to get in my kitchen and create magic. I have a very happy family. Thank you
Dear I love all your videos can you please make a Xmas plum cake receipe… please
Very nice I’m New friend moor like for ����������������������
I love your recipes, you teach and it is so easy to learn, I have already made two of your recipes and I loved the result, congratulations, I’m spreading your videos to my friends, I’m from Brazil.
looks wonderful. Got to try.. Cheesecake is my favourite. Can’t resist.
Cookie should be easy and fast to bake for the type of living people have these days.
What is the difference in taste of this recipe than the round New York style cheesecake you make? There’s different amounts of each thing you used compared to these I just would like to know if there’s a big difference in taste
Took me 3 months before watching this. Been craving for this.
Hi Di my kids wants to watch it forever. Thanks for the recipe!!!
FAVOLUS AND PERFECT JUST DID THIS TODAY THE REGULAR RECIPES MAKES 24 REGULAR SIZE CUPCAKES IVE USED THE CHERRY/BLUEBERRY PIE FILLING AND ITS PERFECT NOT TOO SWEET..
When you are cooking the curd; does the water in the pot touch the bottom of the bowl? How does the curd cook?
oh i can tell it is tasty but I will work on the garnish. I will use whipped cream at the bottom and drizzle with chocolate syrup or strawberry jam on top. Then top fresh berries, one of each halved strawberry, raspberry and 2 blueberries around. And a mint leaf
Me encantan sus videos ������������������⚡️✨ la paciencia y el amor con lo que realiza su trabajo ��������felicidades por ser un gran maestro ☝��☝�� ojalá pusieran subtítulos ������
After cool down in the refrigerator for 5 hours, there’s two cracks, what can I do?����
simplesmente eu amo esse canal. a arte do sr, michael lim é surpreendente
Made this a ton of times, and my mum went crazy about it!
Definitely recommend this recipe to everyone
Must try!
Looks perfect. I wonder why your channel didn’t reach million subscribers. Honestly your videis are short and well explained I think you are the best baking youtuber. Looking forward to try it.