Cakes

Chef Savvy’s Mini Lemon Cheesecakes

Fruity desserts are always great to make during the summer months. These mini cheesecakes are perfect for a small party or get together. Your guests can sample just a little bite and still indulge in the other dishes there. Continue reading for the recipe!

Preheat oven to 325°F

Line the baking pan with cupcake liners

Mix together 1 cup graham cracker crumbs (about 10 crackers), 4 Tbsp. melted butter, and 2 Tbsp. sugar until it reaches a consistency like wet sand.

Place an even layer of crust into each paper.

Bake for 5-6 minutes.

For the filling…

Beat 16 oz. of cream cheese until smooth.

Add in 1/2 cup sour cream, 1/4 cup granulated sugar, 2 eggs, and 1 tsp. vanilla. Beat until well mixed and lumps are removed.

Spoon out about 2 Tbps. of filling, evenly, into each paper so that it is mostly full.

Bake for 20 minutes

If cakes start to crack, they are being over cooked.

Remove from pan and let cool completely.


For the lemon curd topping…

I don’t have a double boiler set, so I improvise :). Add about an inch of water to a medium saucepan and place a bowl on top. This bowl should fit inside but the water should not touch the bottom of the bowl. Keep on medium heat while cooking to keep the bowl warm.

In a separate bowl, mix 4 egg yolks and 1/2 cup + 3 Tbsp. granulated sugar. The mixture should turn become thin after mixing.

Add the juice of about 2 large lemons and a pinch of salt. Mix until fully combined.

Pour mixture into heated bowl. Continue whisking over the heat until it can stick to a wooden spoon but still be poured. This will take quite a long time (about 20 minutes) so get some music to listen to :).

Once the mixture is to the correct consistency, take off the heat and mix in 1/2 Tbsp. lemon zest.

Gradually whisk in one tablespoon of butter at a time. Wait until one is melted to add the other. Mix in 1/2 stick (1/4 cup) overall.

Place one layer of plastic wrap over it, touching the top layer of the curd, and another over the top of the bowl to make sure it is completely sealed. Place in the refrigiratoe for about 30-45 minutes.

After the curd is completely chilled, spoon on top of the cheesecakes. Note: topping like orange/lime curd could be added instead of lemon. Also, if this is being eaten during the colder months, caramel or chocolate are also great toppings.

Makes a dozen cakes

Original Recipies:

Lemon Curd Topping- http://wickedgoodkitchen.com/homemade-lemon-curd-best-ever/

Cheesecakes- http://chefsavvy.com/recipes/mini-cheesecake-cupcakes/

Hope you enjoy!

Abby

 

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