Lemon Strawberry Cheese Cake

This time of year I always think of lemons, they make me happy.

Maybe it's the bright color, or the fresh tart tasted. Well the other day I got a big bag of them because I thought my kitchen could use some color. (I also picked up some tulips, I couldn't resist.) Spring is still a ways off but these fresh colors will help out until then. I came a cross this recipe and tried it out it was simple and the kids loved it. 

Lemon Strawberry Cheese Cake Cupcakes

(Click on title to print)

Ingredients

• 1 1/4 cups vanilla wafer crumbs (from about 2 cups cookies)
• 3 Tbsp salted butter , melted
• 1 Tbsp granulated sugar

For the cheesecake

• 3/4 cup granulated sugar
• 1 Tbsp packed finely grated lemon zest
• 2 (8 oz) pkg cream cheese, softened (I always recommend using Philadelphia for cheesecake)
• 2 large eggs
• 1/4 cup sour cream
• 3 Tbsp heavy cream
• 2 Tbsp lemon juice
• 1 - 1 1/2 tsp lemon extract , to taste
• 1/2 tsp vanilla extract

Strawberry Sauce

• 8 oz fresh strawberries
• 1 Tbsp sugar , or to taste
• 2 tsp fresh lemon juice

Instructions

1. *Preheat oven to 350 degrees.
2. *In a mixing bowl whisk together wafer crumbs, melted butter 
4. and 1 Tbsp granulated sugar until evenly moistened. 
5. *Divide mixture among 12 paper lined muffin cups, 
6. adding about 1 Tbsp to each cup (use paper liners, don't use foil 
7. liners) and press mixture in each cup into and even layer. 
8. *Bake in preheated oven 5 minutes then remove from oven and set 
9. aside to cool. 
10. *Reduce oven temperature to 325 degrees.
12. *In a food processor, pulse together 3/4 cup granulated sugar with 
13. lemon zest 
14. *Add cream cheese to a mixing bowl and pour sugar mixture over 
15. cream cheese and using a mixer set on low speed, blend mixture 
16. together just until smooth. 
17. *Stir in eggs one at a time, mixing just until combined after each 
18. addition. 
19. *Blend in sour cream and heavy cream. Stir in lemon juice, 
20. lemon extract and vanilla extract. 
21. *Tap mixing bowl against counter top to release some of the air
22. bubbles, about 30 times. 
23. *Divide mixture among muffin cups, pouring mixture over crusts 
24. and filling each nearly full. 
25. *Bake in preheated oven 20 - 25 minutes until centers only giggle 
26. slightly (cupcakes will become puffed and domed but will sink when removed from oven). 
27. *Allow to cool to room temperature, about 1 hour, then refrigerate 
28. until set, at least 2 hours. Serve with strawberry sauce.
30. For the Strawberry Sauce:
31. Add strawberries, 1 Tbsp sugar and 2 tsp lemon juice to a food
32. processor and blend until pureed. 
33. Chill in refrigerator until ready to use.