The second of the two-part Minion cheesecake series was a baked cheesecake with lemon curd swirls. While the Minion decoration fails to appear in the images below, I can assure that tremendous efforts had been exerted to create a chocolate outline of Bob.
A spinoff of Minion Lemon Cheesecake V1, this rendition utilizes eggs and a small amount of flour as opposed to whipped cream, consequently resulting in a firmer consistency.
A spinoff of Minion Lemon Cheesecake V1, this rendition utilizes eggs and a small amount of flour as opposed to whipped cream, consequently resulting in a firmer consistency.
 |  |
Set aside sufficient time to commence this project, as majority of the process lies with lengthy baking, resting, and chilling times. Patience is the key to success in these circumstances.
Ingredients
Crust
- 1.5 cups graham crackers
- 1/4 cups unsalted butter, softened
Cheesecake
(Recipe inspired by and adapted from Kraft Canada)
- 2 pkgs/500 g Philadelphia Cream Cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 2 tbsp flour
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract (opt.)
- pinch of salt
Lemon Curd/Decorative Element (optional) *
Please refer to Minion Lemon Cheesecake V1.
Directions:
i) Crust
1) Place graham crackers in a food processor and pulse to a fine crumb. Transfer to large bowl.
2) Add in melted butter and evenly combine.
3) Grease and line a loose-bottom pan with parchment paper. (Skip if using a non-stick pan.)
4) Press the crumb mixture onto the bottom of the pan and smooth with the back of a spoon or spatula, ensuring uniformity in thickness to the best of one's abilities. Press to compact.
5) Place in refrigerator and chill for a minimum of 30 minutes. Prepare cheesecake filling in the meantime.
ii) Cheesecake Filling
1) Preheat oven to 325 F.
2) In a large bowl, beat softened cream cheese until smooth.
3) Add in sugar(s) and beat again until fluffy.
4) Add in eggs and softened butter. Beat again to incorporate.
5) Sift in flour. Add in vanilla extract, pinch of salt, and lemon extract (if desired).
6) Pour mixture into loose-bottom pan and smooth the surface.
7) Obtain a small amount of the curd from the Minion Lemon Cheesecake V1. Using a teaspoon, dollop the curd along the circumference of the cake.
8) Trail a toothpick through the centre of each dollop to form tiny hearts.
9) Wrap the bottom of the pan with a thick layer of heavy-duty aluminium foil.
10) Place the pan in a shallow baking dish and fill with water to an approximate height of 1 inch.
11) Bake at 325 F for 70-90 minutes. After the 60-minute mark, monitor the appearance of the cake for signs of browning. During the baking process, tiny bubbles should emerge in the water in the pan, but it should not boil.
12) Remove from the oven and let rest for 30 minutes. *
13) Remove the cheesecake from water bath and let cool for 1 hour.
14) Wipe the pan dry and transfer to the refrigerator. Chill for at least 4 hours before removing from pan.
15) Serve and enjoy!
Notes
- The recipe for the Minion Lemon Cheesecake V1 yields a greater amount of Lemon Curd than needed to complete the cake. Please refer to the post for the recipe and adjust ingredient amounts accordingly for one's pan size. A loose-bottom spring form pan measuring 6 inches in diameter and 2.5 inches in height was utilized for this recipe.
- A greater amount of melted butter can be used to create a denser crust. A lower butter-to-crumb ratio results in the need for greater compaction levels. This recipe utilized 1/4 cup of melted butter, though it is advised to use more to certify a stable foundation.
- Ensure that the cream cheese has softened completely before beating, as clumps will appear in the mixture if still solid. It is recommended to remove the cream cheese from the refrigerator and alllow it to soften at room temperature. However, microwaving on a low power setting for 30-40 second intervals is a viable alternative.
- Knox Unflavoured Gelatin was utilized in this recipe. Should other brands/forms of gelatin be used, a 1:3 gelatin to water ratio needs to be maintained such that the filling stabilizes.
- The cheesecake was immediately removed from the oven at the 90-minute mark, and exhibited signs of cracking shortly afterwards. One may wish to consider turning off the oven at the 70- or 80-minute mark and allow the cake to cook in residual heat, then let it rest in the oven to prevent surface cracking.
Crust
- 1.5 cups graham crackers
- 1/4 cups unsalted butter, softened
Cheesecake
(Recipe inspired by and adapted from Kraft Canada)
- 2 pkgs/500 g Philadelphia Cream Cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 2 tbsp flour
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract (opt.)
- pinch of salt
Lemon Curd/Decorative Element (optional) *
Please refer to Minion Lemon Cheesecake V1.
Directions:
i) Crust
1) Place graham crackers in a food processor and pulse to a fine crumb. Transfer to large bowl.
2) Add in melted butter and evenly combine.
3) Grease and line a loose-bottom pan with parchment paper. (Skip if using a non-stick pan.)
4) Press the crumb mixture onto the bottom of the pan and smooth with the back of a spoon or spatula, ensuring uniformity in thickness to the best of one's abilities. Press to compact.
5) Place in refrigerator and chill for a minimum of 30 minutes. Prepare cheesecake filling in the meantime.
ii) Cheesecake Filling
1) Preheat oven to 325 F.
2) In a large bowl, beat softened cream cheese until smooth.
3) Add in sugar(s) and beat again until fluffy.
4) Add in eggs and softened butter. Beat again to incorporate.
5) Sift in flour. Add in vanilla extract, pinch of salt, and lemon extract (if desired).
6) Pour mixture into loose-bottom pan and smooth the surface.
7) Obtain a small amount of the curd from the Minion Lemon Cheesecake V1. Using a teaspoon, dollop the curd along the circumference of the cake.
8) Trail a toothpick through the centre of each dollop to form tiny hearts.
9) Wrap the bottom of the pan with a thick layer of heavy-duty aluminium foil.
10) Place the pan in a shallow baking dish and fill with water to an approximate height of 1 inch.
11) Bake at 325 F for 70-90 minutes. After the 60-minute mark, monitor the appearance of the cake for signs of browning. During the baking process, tiny bubbles should emerge in the water in the pan, but it should not boil.
12) Remove from the oven and let rest for 30 minutes. *
13) Remove the cheesecake from water bath and let cool for 1 hour.
14) Wipe the pan dry and transfer to the refrigerator. Chill for at least 4 hours before removing from pan.
15) Serve and enjoy!
Notes
- The recipe for the Minion Lemon Cheesecake V1 yields a greater amount of Lemon Curd than needed to complete the cake. Please refer to the post for the recipe and adjust ingredient amounts accordingly for one's pan size. A loose-bottom spring form pan measuring 6 inches in diameter and 2.5 inches in height was utilized for this recipe.
- A greater amount of melted butter can be used to create a denser crust. A lower butter-to-crumb ratio results in the need for greater compaction levels. This recipe utilized 1/4 cup of melted butter, though it is advised to use more to certify a stable foundation.
- Ensure that the cream cheese has softened completely before beating, as clumps will appear in the mixture if still solid. It is recommended to remove the cream cheese from the refrigerator and alllow it to soften at room temperature. However, microwaving on a low power setting for 30-40 second intervals is a viable alternative.
- Knox Unflavoured Gelatin was utilized in this recipe. Should other brands/forms of gelatin be used, a 1:3 gelatin to water ratio needs to be maintained such that the filling stabilizes.
- The cheesecake was immediately removed from the oven at the 90-minute mark, and exhibited signs of cracking shortly afterwards. One may wish to consider turning off the oven at the 70- or 80-minute mark and allow the cake to cook in residual heat, then let it rest in the oven to prevent surface cracking.
RSS Feed