Mini Lemon Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup (134g) graham cracker crumbs
02 -
2 tablespoons (26g) sugar
03 -
4 tablespoons (56g) butter, melted
→ Lemon Filling
04 -
12 ounces (339g) cream cheese, room temperature
05 -
1/2 cup (104g) sugar
06 -
2 tablespoons (16g) flour
07 -
6 tablespoons (86g) sour cream
08 -
3 tablespoons (45ml) lemon juice
09 -
1 tablespoon lemon zest
10 -
1 large egg, room temperature
11 -
2 large egg yolks, room temperature
→ Lemon Curd
12 -
1/4 cup (60ml) fresh lemon juice (1-2 lemons)
13 -
2 teaspoons finely grated lemon zest
14 -
1/3 cup (69g) sugar
15 -
4 egg yolks
16 -
3 tablespoons (42g) salted butter
→ Whipped Cream
17 -
1/2 cup heavy whipping cream
18 -
1/4 cup powdered sugar
19 -
3/4 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 325°F. Line cupcake pan with liners. Mix graham cracker crumbs, sugar and melted butter. Press about 2 tablespoons into each liner. Bake 5 minutes, then cool.
02 -
Reduce oven to 300°F. Beat cream cheese, sugar, and flour until smooth. Add sour cream, lemon juice and zest. Mix in eggs and yolks one at a time. Fill cups with batter.
03 -
Bake for 15 minutes, then turn off oven and leave door closed for 10 minutes. Crack door open and cool 15-20 minutes before refrigerating.
04 -
Cook all curd ingredients in double boiler, whisking until thickened and reaches 160°F. Spread 1 tablespoon on each cooled cheesecake.
05 -
Whip cream with sugar and vanilla until stiff peaks form. Pipe onto cheesecakes and garnish with lemon slices. Keep refrigerated until serving.
# Notes:
01 -
Spray liners with non-stick spray to prevent sticking
02 -
Use low speed when mixing to prevent cracks
03 -
Ensure ingredients are at room temperature for smooth filling