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Lemon Cheesecakes

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Lemon cheesecakes are a delightful blend of creamy, tangy goodness, perfect for any occasion and ideal for sharing or enjoying solo.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 24 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • ½ cup heavy cream
  • ¼ cup sour cream
  • ¼ cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup fresh lemon juice for the curd
  • ½ cup granulated sugar for the curd
  • 4 tablespoons unsalted butter, cut into cubes
  • 2 large egg yolks for the curd
  • Pinch of salt for the curd
  • Garnishes: Fresh raspberries or blueberries, lemon slices or twists, and whipped cream

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated.
  3. Divide the mixture among 12 muffin liners in a muffin tin and press firmly to form a base.
  4. Bake for 8-10 minutes or until lightly golden brown. Let cool completely on a wire rack.
  5. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing until well combined.
  6. Beat in eggs one at a time, mixing well after each addition. Add heavy cream and sour cream, mixing until combined.
  7. Stir in lemon juice, lemon zest, and vanilla extract.
  8. Pour cheesecake filling evenly over cooled crusts.
  9. Bake for 20-25 minutes or until set around edges but slightly jiggly in center.
  10. Turn off the oven, crack the door slightly, and let cheesecakes cool in the oven for 1 hour.
  11. Remove from oven and let cool completely at room temperature.
  12. Cover and refrigerate for at least 4 hours (preferably overnight).
  13. To make lemon curd: In a small saucepan, whisk lemon juice, sugar, butter, egg yolks, and salt. Cook over medium-low heat until thickened, about 5-7 minutes.
  14. Strain the lemon curd through a fine-mesh sieve into a clean bowl. Let cool completely.
  15. Carefully remove cheesecakes from liners and top with lemon curd and garnishes. Serve immediately.

Notes

To prevent overbaking, keep an eye on the cheesecakes; a slight jiggle in the center is ideal.

Nutrition

Find it online: https://onebrit.com/lemon-cheesecakes-the-ultimate-guide-to-baking-perfection/