Mini Lemon Cheesecakes

Lots of Lemons!

When life gives you lemons….. Funny that these look so much like a sunny side up egg, as anyone who knows me well knows I loathe fried eggs! I quickly got past that when I first ate one of these! For the crust I use any leftover cookie that I have on hand, sugar cookies, chocolate wafers (surprisingly yummy with lemon!), or any combination will do. You can also use jarred Lemon Curd but I’ve included the recipe as it’s super simple. These freeze really well so it’s ok that it makes 24, you’ll eat them up or share them!

makes 24 regular sized cupcakes

crust:

2 cups graham cracker, ginger snap, chocolate or any favorite cookie crumbs

1/3 cup sugar

1/2 teaspoon salt

8 tablespoons melted butter

filling:

3/4 cup sugar

zest of one lemon

12 ounces cream cheese, softened

1/2 cup ricotta cheese

1 teaspoon vanilla

3 eggs, lightly beaten

2 tablespoons flour

1/3 cup lemon juice

1/2 cup lemon curd

Preheat oven to 325º. Line cupcake tins with paper liners and spray paper with cooking spray.

Make the crust: Place the crumbs, sugar, salt and butter in a food processor bowl and pulse to blend completely. Evenly divide the crust crumbs into the 24 tins. Press down using the back of a small spoon to form an even layer. Bake for 5-7 minutes and set aside to cool.

Make the filling: In a small bowl, mix the sugar and lemon zest. Using your fingers, rub the zest into the lemon until well blended and distributed. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, blend cream cheese and ricotta until very smooth. Add the lemon-sugar and vanilla and mix until blended. Add the beaten eggs and mix until well combined. Stir in the lemon juice and flour. Divide the filling between the cupcake tins, filling to just below the top. Bake for 22 minutes or until the edges are just firm and the middles are slightly puffed. Some cracking may occur. Turn the oven off and let them rest with the oven door propped open a bit for about 5 minutes. Let cool for a few minutes on racks and then move the tins to the refrigerator for about 30 minutes. Top each cheesecake with a spoonful of the lemon curd. Chill well before serving.

Lemon Curd

1/2 sugar

2 1/2 teaspoons cornstarch

pinch of salt

1/2 cup lemon juice (zest lemon first)

3 egg yolks, lightly beaten

2 tablespoons butter

zest of one lemon

Combine sugar, cornstarch and salt in a small, heavy saucepan. Add lemon juice and egg yolks and mix well with a whisk. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat and simmer for 1 minute or until slightly thickened. Remove from heat and add butter and zest, stirring to melt butter and to blend. Scrape curd into a shallow dish and cover with plastic wrap pressed onto the surface until totally cooled, about 15 minutes.