Starting with a staff of three in 1889, McCormick has grown to become the country’s largest producers of extracts. And there’s no question why – McCormick’s Pure Vanilla Extract has been one of America’s essential baking ingredients for over a century. Nana always used McCormick vanilla extract, it was a staple ingredient in all of her baked goods.
LEMON CHEESECAKE FULL
They’re super cute and come with built in portion control, which is definitely a good thing for this cheesecake loving girl! With a short list of ingredients and about 30 minutes, you’ll have perfectly baked cheesecakes that are full of spring flavors and fit for any Mother’s Day brunch. I’m always been a fan of individual desserts. And since Mother’s Day is just around the corner, I thought Easy Mini Lemon Cheesecakes would be the perfect way to celebrate the day. When McCormick asked me to bake and share a recipe that reminded me of my mom or grandma, I knew exactly what I wanted to share with you – yep, you guessed it – cheesecake. In that kitchen is where my love for baking began. Many times, we’d bake the day away and then deliver our sweet treats to neighbors, church friends, and family. From sifting cups of flour and cutting shapes into pie dough to rolling up the perfect pumpkin roll, I was always her right hand girl. Perched up on a kitchen stool, I’d help her every step of the way. It’s one of those desserts that immediately takes me back to being a kid and baking with my Nana. Whether it’s mini cheesecakes in jars for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a cheesecake of some variety graces our table for almost every occasion. I come from a cheesecake obsessed family. Mini Lemon Cheesecakes topped with homemade lemon curd and fresh raspberries creates the perfect dessert for any Mother’s Day celebration.
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