If you haven’t noticed, I’ve been on a bit of a lemon kick lately. I mean, it snowed today so I needed a way to convince myself it’s spring and not fall. Snow…at the end of April. That’s just sad. I had even begun to get into a somewhat running routine outside. That’s gone, but I’ve got these bite sized cheesecakes to help cheer me up.
These are perfect for parties or if you’re just looking for some portion control (which is something I’m working on). One of these is the perfect amount of rich and creamy goodness, which totally satisfies my sweet tooth. I wanted to top these with the lemon curd to bring just the right amount of tartness. It leaves me wanting more at another time. I used some from the batch I made earlier, but you could also use store bought curd if you have a favorite. If you’re really anti the lemon, then you can make them and keep them plain or top with another flavor.
Hopefully, the weather will begin to clear up so I can get outside again. I’ve decided to join my mom for a 5k run and would like to start seriously training for it. I’ve never been too much of a runner, so I hope having a goal will keep me on track. If you’ve done one before, I’d like to hear your experience! In the meantime, I’ll keep consoling myself with these little bites of heaven.
Bite Sized Cheesecakes with Lemon Curd
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours 45 minutes
Makes: 12 cheesecakes
For the crust: 2/3 cup of graham cracker crumbs, about 1/2 a package of graham crackers crushed 3 tablespoons of butter
For the cheesecake filling: 12 ounces of cream cheese 1/4 cup of granulated sugar 1 egg 1/2 teaspoon of vanilla 1/2 teaspoon of almond extract 1/3 a cup of greek yogurt, sour cream is also ok
For the lemon curd: 1 cup of lemon juice, I used fresh lemons and it took about 5 1 cup of granulated sugar 3 eggs 1/2 cup of melted butter Zest from 3 lemons
1) Preheat the oven to 350° F. Place silicone cupcake liners in a cupcake pan. 2) In a zip top baggie, crush the graham crackers into tiny crumbs. Add in the butter and cut in the butter until the crumbs begin to stick together. I like to use my hands to mix everything together. 3) Add a small amount of the graham cracker mixture to the bottom of each liner and smooth down with the back of a spoon. I also use my hands to help pack it down. Bake for 6 minutes. Don't turn off the oven. 4) In a mixing bowl, beat the cream cheese and sugar together until the mixture becomes fluffy. 5) Add in the egg and both extracts. Then add in the greek yogurt and mix until everything is well combined. 6) Scoop the batter over the crusts and smooth out the top. Place the cupcake pan in the oven and bake for 20 minutes. They will be very tall when first out of the oven, but they will sink as they cool. If you see them beginning to crack, turn off the oven. 7) Turn off the oven and crack the door. Let it cool for about 1 hour. Afterwards, set in the fridge for about 1 more hour to finish chilling completely. 8) While the cheesecake is cooling, begin the lemon curd. 9) In a microwave safe bowl, whisk the lemon juice, sugar, and eggs together. 10) Making sure the melted butter isn't too hot, add it to the mixture along with the zest and whisk until mixture is smooth. 11) Setting the microwave at half power, cook the curd at one minute intervals stirring the curd in between each minute. Curd is ready when the mixture is thick enough to coat the back of a spoon. It took me 6 minutes, but depending on your microwave it could take more or less time. 12) Cool the curd in the refrigerator for about an hour. Then remove the cheesecakes from the liner and top with the lemon curd.