Why haven’t I thought of this before? Individual servings of creamy and tangy lemon cheesecake. But most importantly, why haven’t I seen these before? Someone must have discovered cheesecake cupcakes decades ago, right? So, even though I have zillion cookbooks, flip through jillion food magazines and read gazillion food blogs, why don’t I remember seeing cheesecake cupcakes before?

Has the time come? Am I so over saturated with images of food that I don’t really see what I’m looking at anymore?

Or is it just about turning the right page (or clicking the right link) at the right time?

When I saw the individual cheesecakes recipe in delicious. magazine’s June 2009 issue, I didn’t just mark the page and continued reading. I opened the fridge door and checked if I had cream cheese. Luckily, I did. I also had fresh mulberries from my father’s garden. Perfect!

The beauty of this recipe is that you don’t need to go through the process of a water bath, which is quite scary especially for cheesecake virgins.

Believe me, it is very hard to screw up with this recipe. And even if you do, don’t forget: Combination of berries and powdered sugar is the best concealer known to the home baker.

I love it when I get to salvage leftovers from a previous baking adventure. Once in a while, I bake more cookies than I can eat.

OK, all the time. Since I am against trashing anything edible, I always freeze them and wait for a recipe to come by.

Thanks to this lemon cheesecake cupcakes, there opened some space to be filled in my freezer. Maybe a batch of pomegranate frozen yogurt? Oh yeah.

If you liked this recipe, then you’ll definitely like these, too:

• Chocolate Cheesecake
• No Bake Tangerine Cheesecake