Mini Lemon Cheesecakes
How to make Mini Lemon Cheesecakes
* 1 cup (134g) graham cracker crumbs
* 2 tbsp (26g) sugar
* 4 tbsp (56g) butter, melted
* 12 ounces (339g) cream cheese, room temperature
* 1/2 cup (104g) sugar
* 2 tbsp (16g) flour
* 6 tbsp (86g) sour cream
* 3 tbsp (45ml) lemon juice
* 1 tbsp lemon zest
* 1 large eggs, room temperature
* 2 large egg yolks, room temperature
* 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
* 2 tsp finely grated lemon zest
* 1/3 cup (69g) sugar
* 4 egg yolks
* 3 tbsp (42g) salted butter
* 1/2 cup heavy whipping cream
* 1/4 cup powdered sugar
* 3/4 tsp vanilla extract
Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
Combine the graham cracker crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling. If you want to help keep the liners from sticking to the cheesecakes, you can spray some non-stick spray on them.
To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
Add the sour cream, lemon juice and lemon zest. Beat on low speed until well combined.
Add the eggs and egg yolks one at a time, beating slowly and scraping the sides of the bowl after each addition.
Divide the filling between the cheesecake cups until the cups are mostly full.
Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
Spread about 1 tablespoon of lemon curd onto the top of each cheesecake, then place back into the fridge to finish cooling.
When cheesecakes are cooled, remove them from the pan.
To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form.
Pipe the whipped cream onto the tops of the cheesecakes and top with a quarter of a lemon slice.
Refrigerate until ready to serve.