Mini Lemon Cheesecake with Lemon Curd and Blueberries

Following up on my cupcakes...I mean, mini cheesecakes...


After some more google-surfing, and the link Jen sent me - I had enough recipes to finally make up my mind and pick my components. I ended up with Martha all the way, with some tweaks. 


For the cheesecake part I went with this basic recipe. I didn't like the idea of a chocolate wafer crust. Graham crackers didn't sound appealing either. I browsed the cookie aisle and came upon Nilla wafers. And not the regular kind - mini Nilla wafers! They're about the size of a quarter. Munchable by the handful. 

 

I didn't measure the cookies. Just dumped a bunch the the food processor. I figured if anything I'll end up with cookie crumbs I can eat by the spoonful. Unfortunately that didn't happen. I blended them up with half of the amount of melted butter (1.5 tablespoons) and no sugar. 

 

Spoon into cupcake molds, press down with a glass (or spoon) and bake at 350º for 7 mins. 

 

 

For the cheesecake:

1 lb (2 packages) cream cheese, softened

1/2  tsp vanilla extract

2 large eggs

1/2 cup sour cream

1 tbs lemon zest

1 tbs lemon juice

pinch of salt

Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream, lemon juice, zest and salt. Pour batter into muffin cups, filling almost to the tops.

Bake until sides are set but centers are wobbly, about 15 - 20 minutes. Do not over bake. Even if it looks like its not done, it is. Let it cool.

Lemon curd recipe came from the link Jen sent me, which essentially is Martha's recipe as well. The curd is very simple to make, and extremely refreshing. You might be tempted to just eat those cute cheesecake on their own, but resist the urge and make the curd! I cut some sugar out of the recipe to make it extra tart. And the butter in the end seemed unnecessary, so that didn't make it in either. 

Lemon Curd

3 large egg yolks
zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice, (from 2 lemons)
4 tablespoons sugar

Combine the yolks, zest, juice and sugar in a medium saucepan.I strain the curd into a bowl before adding the butter. I always seem to overcook the eggs somewhat. No one likes cooked eggs in their curd.

Whisk to combine. Cook over medium heat, whisking continuously, until thick enough to coat the back of a spoon, 5-7 minutes. 

Press it through a sieve just so it looks nice and smooth. 

You're curd it ready.  If you're cheesecakes are cooled off by now, go ahead and top one with a dollop of lemon curd. I added a dash of color with fresh blueberries soaked in their own juice. 

End result: Delicious!