Vanilla Lemon Cheesecake with Fresh Lemon Curd
Cheesecakes can be made easily and baked in any size of container. Whether you use spring form pans or muffin tins, have fun creating custom cheesecakes for any event. The lemon curd can be used with the cheesecakes or any type of dessert you want.
Ingredients
For the Graham Cracker Crust:
For the Graham Cracker Crust:
1 package graham crackers (8-10 crackers)
1/2 cup sugar
4 tbsp melted butter
For the Cheese Cake Batter:
3 - 8 ounce packages cream cheese
5 eggs
3/4 cup sugar
1/4 cup cornstarch
1/4 cup sour cream
1 tsp lemon extract
1 tsp vanilla extract
1/2 tsp salt
For the Lemon Curd:
5 large egg yolks
1 cup granulated sugar
1/2 cup fresh lemon juice
1/2 cup unsalted butter, softened
Instructions
1
To make the graham cracker crust, break the graham crackers into smaller pieces and place them in the bowl of your food processor with the blade attachment.
2
Add the sugar and melted butter to the graham crackers and pulse until you have a fine crumb.
3
Fill a twelve top muffin tin with lines and place a heaping tablespoon of graham cracker crust into each muffin tin pressing the graham cracker crust firmly down.
4
Preheat your oven to 300 degree and back the graham cracker cluster for about 10 minutes in the oven. Remove, cool and fill with the cheesecake batter.
5
To make the cheese cake batter, clean out the graham cracker crust from the bowl of your food processor and add the cheese cake batter ingredients into the bowl of your food processor with the blade attachment.
6
Turn the food processor on and let in blend the cheese cake batter until smooth. Be sure to scrape down the sides of the food processor as needed, making sure everything is blended and smooth.
7
Spoon the cheese cake batter over the graham cracker crusts filling the muffin tins up about 3/4 quarters of the way full.
8
Bake the cheesecakes in the oven for approximately 45 minutes. Make extra cheese cakes if you have extra crust and batter.
9
Remove the cheesecakes from the oven and let them cool.
