- 1 pkg. DAH Rosemary Shortbread Baking Mix
- 1 cup butter, softened
- 2 tablespoons heavy cream
- 3 8 ounce pkgs. cream cheese, softened
- 1 cup sugar, mixed with 1/4 cup cornstarch
- 5 eggs
- 1/2 teaspoon lemon extract
- Zest of one lemon
- 2 tablespoons fresh lemon juice
For crust: Place Flexipan Petal Tray on Perforated Baking Sheet and set aside. Process shortbread mix, butter & cream in food processor then press 3/4 oz. (using small stainless steel mechanical scoop) in bottom of each well of the tray. (This will not fill the wells, but you want crusts to be similar to size of the top of the brioche tray.) Bake at 350º for 10 minutes. Cool, refrigerate & set aside for later use. Remaining shortbread mix may be refrigerated and baked later.
For cheesecake: Place Flexipan Brioche Tray on Perforated Baking Sheet and set aside. On low speed combine cream cheese with sugar/cornstarch mixture until well blended. Add eggs one at a time, then add sour cream & remaining ingredients. Be careful not to over beat, as this causes air bubbles and cracking.
Fill each well of the Brioche Tray with batter. (You should have more than enough to make 12 individual cheesecakes.) Top with a shortbread crust & bake 15 minutes at 325º F. Reduce heat to 200º F and bake for one hour then turn oven off (leaving oven door closed) & allow to cool completely. When cooled, remove from oven & refrigerate at least 4 hours or overnight (preferred).
Unmold and garnish with fresh whipped cream and a lemon twist.