Mini Lemon Cheesecakes with Lemon Curd - Perfect Summer Dessert
Make these delightful mini lemon cheesecakes topped with homemade lemon curd and whipped cream. Perfect individual desserts for summer parties and gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofcook.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Hand mixer
- Microplane
- Food processor
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
- Spatula
- Rolling pin
- Zip-top bag
- Plate
Ingredients
- 1 cup (134g) graham cracker crumbs
- 2 tablespoons (26g) sugar
- 4 tablespoons (56g) butter, melted
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tablespoons (16g) flour
- 6 tablespoons (86g) sour cream
- 3 tablespoons (45ml) lemon juice
- 1 tablespoon lemon zest
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup (60ml) fresh lemon juice (1-2 lemons)
- 2 teaspoons finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 egg yolks
- 3 tablespoons (42g) salted butter
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 3/4 teaspoon vanilla extract
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