Mini Cheesecakes
crust
1 cup graham crackers
3 tablespoons butter
2 tablespoons sugar
... Crush graham crackers, then mix in sugar and melted butter. Mix until everything looks moist then line 18 cupcake pans with cupcake liners and put the graham cracker mixture in the bottom. I use a glass to compact the graham cracker mixture to make a crust on the bottom of the lined pan
cheese cake filling
3 bricks of cream cheese (softened)
3/4 of a granulated sugar
1 tsp vanilla
3 eggs
Blend the cream cheese and granulated sugar well, then add vanilla. Add each egg separately and let it blend completely before adding the next egg. Once this is thoroughly blended place evenly into the lined cupcake pan.
Bake at 325 for 25 to 30 minutes.
I then put some of my lemon curd I have the recipe below. Then baked them for 4 minutes longer. I let them cool in the fridge for 2 hours in the cupcake tins and the took them out and they easily come out of the wrappers.
I wish I had some whipping cream as I would have made some whipped cream for the top if I had. Fresh strawberries or raspberries could be a great replacement for the top of these little guys and they are quite tasty.
Lemon Curd
6 tbls butter softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 1/2 tsp grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170º in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
6 tbls butter softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 1/2 tsp grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170º in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
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