Elegant Inverted Cheesecake Medallions
Elevate your dessert game with these Elegant Inverted Cheesecake Medallions, a delightful twist on traditional cheesecake served in perfectly portioned bites. Each medallion boasts a creamy filling with subtle hints of lemon and vanilla, encased in a buttery graham cracker crust that provides the perfect crunch. Their visually appealing shape and gourmet taste make them an impressive treat for any gathering, from casual parties to elegant soirées. Prepare these ahead of time for stress-free entertaining, and watch as your guests admire both the presentation and delightful flavor. Suitable for serving at various occasions, this recipe offers a balance of textures and flavors that'll leave everyone asking for seconds!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Melted Butter
1/4 cup (Melted)
Graham Cracker Crumbs
3/4 cup (Crushed)
Powdered Sugar
1/8 cup (Sifted)
Cream Cheese
16 ounces (Softened)
Sour Cream
2 ounces (Softened)
Sugar
2/3 cup
Eggs
2 (Large)
Dried Lemon Peel
1 teaspoon
Vanilla Extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously spray the wells of your cake bite pans with baking spray and ensure they are evenly coated using a pastry brush. This recipe will fill approximately 4 to 5 cups, so you may need to use multiple pans; I recommend three 1.5-cup cake bite pans for best results.
3
In a small mixing bowl, combine the graham cracker crumbs and powdered sugar, whisking them together until evenly mixed. Pour in the melted butter and stir until the mixture resembles a damp sand consistency.
4
Carefully press a thin layer of the graham cracker mixture into the bottoms and up the sides of each well, forming a solid crust. You may have some mixture left over.
5
In a medium-sized mixing bowl, use a whisk to blend the softened cream cheese and sour cream together until smooth. It's okay if there are a few tiny lumps—avoid over-beating to keep the batter dense and creamy.
6
Gradually add the sugar into the cream cheese mixture and blend well until fully combined.
7
Add eggs one at a time to the mix, blending thoroughly before adding the next. Incorporate the dried lemon peel and vanilla extract until the mixture is smooth and well combined.
8
Gently spoon the cheesecake batter into each prepared well, filling them almost to the top.
9
Place the filled pans in the preheated oven and bake for 15 to 20 minutes. The medallions should be set in the center when ready.
10
Allow each pan to cool on a wire rack for about 15 minutes. After cooling, transfer them to the refrigerator or freezer until they are no longer warm to the touch.
11
To invert the cheesecake medallions, carefully tap the pans onto a sheet of wax or parchment paper. If they stick, run a toothpick around the edges to gently loosen them.
12
Store the inverted medallions in a sealed container, placing layers of parchment paper between them, and refrigerate for at least 2 hours until fully chilled. Serve on a cold plate, garnished to your taste.
13
For larger gatherings, feel free to bake these in cakelet pans or a 5 to 6-cup loaf or cake pan, increasing the graham cracker crust proportion and adjusting the baking time to about 40 minutes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Elegant Inverted Cheesecake Medallions?
They are perfectly portioned, gourmet cheesecake bites featuring a creamy lemon-vanilla filling and a buttery graham cracker crust, served inverted for an elegant presentation.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C) before beginning the baking process.
How should I prepare the cake bite pans?
Generously spray the wells with baking spray and use a pastry brush to ensure even coating for easy removal later.
What is the recommended pan setup for this recipe?
The recipe fills approximately 4 to 5 cups of batter; using three 1.5-cup cake bite pans is recommended for the best results.
How do I make the graham cracker crust?
Combine 3/4 cup graham cracker crumbs with 1/8 cup powdered sugar, then stir in 1/4 cup melted butter until it reaches a damp sand consistency.
How do I form the crust in the wells?
Press a thin layer of the graham cracker mixture into the bottoms and up the sides of each well to form a solid crust.
What are the primary ingredients for the filling?
The filling consists of softened cream cheese, sour cream, sugar, eggs, dried lemon peel, and vanilla extract.
Should the cream cheese and sour cream be at room temperature?
Yes, both the cream cheese and sour cream should be softened to ensure they blend smoothly together.
Can I over-beat the cheesecake batter?
You should avoid over-beating the batter to keep it dense and creamy; a few tiny lumps are perfectly acceptable.
When do I add the sugar to the filling?
Gradually add the sugar into the blended cream cheese and sour cream mixture, blending well until fully combined.
How should the eggs be incorporated?
Add the eggs one at a time, blending thoroughly after each addition before adding the next one.
What flavorings give these medallions their signature taste?
Dried lemon peel and vanilla extract are incorporated to provide subtle hints of citrus and warmth.
How full should I fill the prepared wells with batter?
Gently spoon the cheesecake batter into each well, filling them almost to the top.
How long do the medallions need to bake?
Bake the medallions for 15 to 20 minutes in the preheated oven.
How do I know when the cheesecakes are finished baking?
The medallions are ready when they are set in the center.
What is the initial cooling process?
Allow the pans to cool on a wire rack for approximately 15 minutes before further chilling.
Where should the cheesecakes go after cooling on the rack?
Transfer the pans to the refrigerator or freezer until the medallions are no longer warm to the touch.
How do I invert the cheesecake medallions?
Carefully tap the pans onto a sheet of wax or parchment paper to release the medallions.
What should I do if the cheesecakes stick to the pan?
Run a toothpick around the edges of the wells to gently loosen the medallions before tapping the pan.
How should I store the finished cheesecakes?
Store them in a sealed container with layers of parchment paper between the medallions to prevent sticking.
How long do they need to chill before serving?
Refrigerate the inverted medallions for at least 2 hours until they are fully chilled.
What is the best way to serve these medallions?
Serve them on a cold plate and garnish them according to your taste or the occasion.
Can this recipe be made in a larger pan instead of medallions?
Yes, you can use cakelet pans or a 5 to 6-cup loaf or cake pan, though you will need to increase the crust proportion.
How does the baking time change for a larger pan?
If using a larger loaf or cake pan, adjust the baking time to approximately 40 minutes.
Is this a good recipe for entertaining?
Absolutely; they can be prepared ahead of time for stress-free entertaining and offer a visually appealing gourmet look.
What type of sugar is used in the graham cracker crust?
The crust uses 1/8 cup of sifted powdered sugar combined with the crumbs.
What texture should the filling have?
The filling should be dense, creamy, and smooth, with a balanced blend of lemon and vanilla.
Is there a specific way to line the container for storage?
Yes, use parchment paper between the layers of medallions within a sealed container.
Can I use fresh lemon instead of dried lemon peel?
The recipe calls for 1 teaspoon of dried lemon peel, but fresh zest can be substituted for a similar citrus profile.
How many medallions does this recipe yield?
The recipe fills about 4 to 5 cups of total volume, which varies depending on the specific size of your cake bite pan wells.