Lemon Cheesecake Cupcakes
Crust:
3/4 cup graham cracker crumbs (about 7
graham crackers
)
3 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
Filling :
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 eggs
1 teaspoon grated
lemon zest
3/4 cup commercial lemon curd
Heat oven to 350 degrees F. Line
muffin pan
with foil liners.
Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown
sugar. Press crumb mixture into bottoms of prepared baking cups.
Filling: In a food processor fitted with a metal blade, pulse cream cheese until
smooth. Add sugar, pulsing until smooth. Add sour cream and process until smooth.
Add eggs and lemon zest, pulsing until smooth (you don't want to over-process the
mixture; you just want it to be smooth). Scoop filling over crust in baking cups.
Bake in preheated oven for 18 to 22 minutes or until the centers of cupcakes are
firm. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for
2 hours or overnight.
Before serving, place a dollop of lemon curd over top of each cupcake and swirl lightly
with back of spoon.
Makes 12 cupcakes. Enjoy.
LEMON CURD
1/4 c. grated lemon rind
2/3 c. lemon juice
2 c. sugar
1 c. butter
4 eggs, slightly beaten
Combine first 4 ingredients in top of double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about 1/4 of hot
mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over water until mixture thickens and coats a spoon (about 15 minutes). Remove
from heat and cool. Cover and refrigerate.
Serve with pound cake, gingerbread or/and a filling for tarts. For tart fold in 1/2 cup whipped cream and 1 cup lemon curd. Note: May be chilled in a tightly
covered glass container for 2 weeks. Enjoy.
_._,_._,_
Crust:
3/4 cup graham cracker crumbs (about 7
graham crackers
)
3 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
Filling :
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 eggs
1 teaspoon grated
lemon zest
3/4 cup commercial lemon curd
Heat oven to 350 degrees F. Line
muffin pan
with foil liners.
Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown
sugar. Press crumb mixture into bottoms of prepared baking cups.
Filling: In a food processor fitted with a metal blade, pulse cream cheese until
smooth. Add sugar, pulsing until smooth. Add sour cream and process until smooth.
Add eggs and lemon zest, pulsing until smooth (you don't want to over-process the
mixture; you just want it to be smooth). Scoop filling over crust in baking cups.
Bake in preheated oven for 18 to 22 minutes or until the centers of cupcakes are
firm. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for
2 hours or overnight.
Before serving, place a dollop of lemon curd over top of each cupcake and swirl lightly
with back of spoon.
Makes 12 cupcakes. Enjoy.
LEMON CURD
1/4 c. grated lemon rind
2/3 c. lemon juice
2 c. sugar
1 c. butter
4 eggs, slightly beaten
Combine first 4 ingredients in top of double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about 1/4 of hot
mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over water until mixture thickens and coats a spoon (about 15 minutes). Remove
from heat and cool. Cover and refrigerate.
Serve with pound cake, gingerbread or/and a filling for tarts. For tart fold in 1/2 cup whipped cream and 1 cup lemon curd. Note: May be chilled in a tightly
covered glass container for 2 weeks. Enjoy.
_._,_._,_
