Author Notes
how about indulging in a decadent little treat to brighten up even the dreariest of winter days? everyone knows that cheesecake tastes best when a little freshly grated lemon is added so it only stands to reason that lemon and lime zest will taste even better. mix up a simple muffin batter, scoop it out quickly and top it with the cheesecake and something special happens in the oven; the cheesecake sinks into the cake. watch them disappear
along with that your winter blahs as you enjoy them with a cup of tea!
*when i make anything that calls for cream cheese, i steer clear of anything that promises to be smooth and creamy or whipped. for me, it is always the store brand stuff in the little boxes. the other stuff ends up being too runny and who wants a runny cheesecake or frosting? in a recipe like this, the topping won't sink in and will stay on top where it will be more like a baked frosting than a cheesecake filling. —janeofmanytrade
Ingredients
- lemon-lime cheesecake topping
-
6 ounces
regular cream cheese
-
1/3 cup
sugar
-
1 teaspoon
lemon zest
-
1 teaspoon
lime zest
-
1
egg
- lemon-lime muffin batter
-
1 cup + 2 tablespoons
all purpose flour
-
3/4 cup
sugar
-
3/4 teaspoon
baking soda
-
1/4 teaspoon
salt
-
9 tablespoons
water (4.5 ounces)
-
1/4 cup
oil-any neutral salad oil will work
-
1 tablespoon
freshly squeezed lemon juice
-
1 teaspoon
lemon zest
-
1 teaspoon
lime zest
Directions
-
preheat the oven to 350.
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line a standard size muffin pan with any type of cupcake papers.
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mix the cheesecake topping by creaming the cream cheese with the sugar and zests until thoroughly combined. it is not necessary to cream it long, the idea is to combine and not to add volume by whipping in air.
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add the egg and mix well, scraping the bowl down at least once. when completely combined, set this aside as you mix the muffin batter.
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to mix the muffin batter, whisk the flour, sugar, baking soda and salt together in a mixing bowl. in a separate bowl, combine the water, zest and lemon juice. pour the oil and half of the water mixture into the dry ingredients and whisk to form a thick batter. add the remaining water-juice mixture and whisk until smooth.
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divide the muffin batter between the 12 cups and top each one with a dollop of the cheesecake topping. bake until slightly golden around the edges and they top feels firm and does not collapse when touched, about 20-25 minutes.
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cool in the pans for about 10 minutes, remove them and place on a rack until completely cooled.
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