Tea-time Lemon Cheesecakes with Molasses Crinkle Cookie Crust

Lemon Cheesecakes with Molasses Crinkle Cookie Crust

These mini cheesecakes are less fussy to prepare and bake more quickly than a full-size cheesecake.  The ginger in our Reesor’s Molasses Crinkles Cookies contrasts well the lemon.

Crust
3 Reesor’s Molasses Crinkles Cookies
1 tsp lemon zest

Filling
8 oz. cream cheese, softened

2 Tbsp sour cream or plain Greek-style yogurt

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract

2 Tbsp lemon juice
1 Tbsp lemon zest

Preheat oven to 350F and set rack at lower-middle position.
Line a muffin tin with 8 muffin papers.

In a food processor pulse the cookies until they are fine crumbs.

Spoon about one tablespoon of cookie crumbs in each of the prepared muffin cups. Using the back of a spoon pack the crumbs into an even layer.

Using a mixer cream together cream cheese, sour cream and sugar until smooth. Mix in the egg, vanilla extract, lemon juice and lemon zest just until blended.

Scoop about 1/4 cup of the cream cheese mixture into the prepared muffin tins.
 Bake for 25-30 minutes, until cheesecakes are set.
 Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating and enjoying.  These freeze well in a tightly sealed container.

Garnish with a dollop of whipped cream, or lemon curd and whipped cream.

Adapted from: Bakingbites.com

ready, Set, GROW!

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by Jay Reesor

April is here and that means the Ontario growing season has begun.  Here’s my top 10 list of what has already happened or needs to happen this month on the farm: 

1. A walkabout of the farm to check what has happened around here over the winter such as ice storm damage.  
2. Check that the underground drainage system is operating properly.
3. Remove some of the straw from the strawberries.
4. Place the floating row cover on top of the early strawberries to warm the soil to allow it to be ready earlier.
5. Clean up our outdoor workshop and get it ready for our busy season.
6. Do maintenance and repairs on all of the tractors and farm equipment.
7. Make sure that all of our farm supplies are on hand and ready to go as soon as the weather cooperates.
8. Finalize our planting plans depending on the weather and the various field conditions.
9. Get started on any building and major improvement planning and construction.
10. And of course last but not least, begin planting!

We hope to plant sweet corn this month to be ready in mid-July.  Wow! So, ready, set, go…..here we grow!

“Surviving Progress” concludes the environmental film series at 19 on the Park in Stouffville on April 17

Adapted from Ronald Wright’s book A Short History of Progress, the film “Surviving Progress” was an official selection at the 2011 Toronto International Film Festival. The film challenges us to live within the real limits that our planet gives us. 

Reesor’s is proud to be the production sponsor for the showing of this film along with the Whitchurch-Stouffville Energy Cooperative.  We’ll also be providing tastes of some of our local Ontario specialties after the film and discussion.

“Surviving Progress” presents the story of human advancement revealing how civilizations are repeatedly destroyed by “progress traps” — alluring technologies serving immediate needs, but ransoming the future. 

 Join us in viewing this insightful film that will inspire you!  Together we can make a difference!

Thursday, April 17 from 7-8:30pm at 19 on the Park, Stouffville. Tickets are $7.50 or $5.00 for  Energy Cooperative and Starlight Cinema members.

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Cut Flower Bouquets 25% off with Promo Code

Reesor's Fresh Cut Flowers

For your spring-time pleasure and just in time for Easter we’re offering our newsletter readers 25% off any of our cut bouquet flowers.

Tell the cashier the PROMO CODE “happiness” and the price will be reduced at the cash.  This offer is valid  until Sat. April 19, 2014.