Preserved Meyer Lemon Paste imparts a depth of flavor and brightness to this dessert, as it’s added to every layer: cheesecake base, sour cream topping and berry topping.
In this recipe, sugar is reduced because Meyers are sweeter and less tart than standard, grocery store lemons (and more fragrant). We also added fresh cherries to amp up the sweetness when biting into the cupcake, without adding (more) sugar as an ingredient.
Yields: 12+ cupcakes
Cheesecake (bottom layer)
16 oz cream cheese (2 bricks or tubes), room temperature
2 eggs, room temperature
⅓ cup sugar
1 TBS Moroccan Preserved Meyer Lemon Paste
½ tsp vanilla
Sour Cream Topping (middle layer)
1 pint sour cream
¼ cup sugar
1 tsp Moroccan Preserved Meyer Lemon Paste + more to taste
~ 3/4 lb fresh cherries, pittted, or other berries you love, such as blueberries or raspberries. If fresh berries are not available, a can of cherries works, too. We like about 3-4 berries per cupcake.
½ tsp Moroccan Preserved Meyer Lemon Paste + more to taste
1 tsp honey + more to taste
Combine all cheesecake ingredients in a medium-sized bowl and mix until smooth and creamy.
Pour mixture into each cupcake holder, filling nearly ¾ of the way.
Bake at 350 degrees Fahrenheit for 16-20 minutes (ovens vary) or until the center of the cupcake is slightly jiggly (not set).
Sour Cream Topping
Combine the sour cream and ¼ cup sugar in a medium sized bowl and mix until smooth and creamy.
Remove the cupcakes from the oven when finished baking, pour the topping over the baked part, filling each cupcake holder completely.
Bake at 350 degrees Fahrenheit for 6-8 minutes.
Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away. The base may be frozen upon to two months.
Combine cherries, If & When, honey and a splash of water (~1 TSP) in a medium sauce pan
Bring to a slow boil, stirring frequently
Simmer until the mixture thickens, stirring constantly. Taste until you find the balance of tart and sweet you prefer. We use sweet cherries so that we need less honey.
Cool to room temperature.
Cover each cupcake with berries.
Serve immediately or…refrigerate cupcakes for up to 3-5 days, then bring to room temperature before serving.
Modified from the food.com recipe, “Sour Cream Cheesecake Cupcakes."