I often have some homemade lemon curd in my refrigerator – and tonight I thought a little “cheesecake” would be a perfect way to use it. Try my microwave version, or go ahead and use store-bought. See my prior post for microwave Citrus Curd. Both will work for this recipe.
The recipe was adapted from my favorite cheesecake cookbook from 1990, called Cheesecake Extraordinaire. I make the graham cracker crust, with crunchy walnuts! Super delicious! It makes 12 cupcake-size cheesecakes.
Ingredients for crust:
1 1/4 c graham cracker crumbs
2 Tbsp granulated sugar
1 Tbsp light brown sugar
1/2 c finely chopped walnuts
5 Tbsp melted butter
Combine all ingredients, and mix well in a med bowl.
Line a 12-muffin pan with paper liners. Preheat oven to 350 degrees.
Place 2-3 Tbsp of the crumb mixture into each cupcake liner. Press down firmly using a small glass. Set aside.
Ingredients for cheesecake filling:
1 1/2 c softened cream cheese (VERY important to prevent clumping of the mixture)
3/4 c full fat sour cream
3/4 c granulated sugar
2 1/2 Tbsp all purpose flour
3 large eggs
3 Tbsp lemon curd
3/4 c lemon curd (to use later for swirling on tops)
Beat the cream cheese in a stand mixing bowl with a paddle attachment, til VERY smooth. Add sour cream, sugar, flour, and lemon curd. Mix to combine. Then add the eggs, 1 at a time, beating just til smooth and incorporated. Divide among the cheesecake cups (use an icecream scoop).
Top each cheesecake with 1 tsp of lemon curd, and swirl using a toothpick, or wooden skewer.
Lower oven temp to 320 degrees. Place muffin pan onto a cookie sheet, and bake for 20 – 25 min. Center should remain “jiggly”, and the edge will be “set”. No “browning” here!
Cool completely. Refrigerate several hours, or overnight.
Serve them as they are, or top with berries, or fruit topping.
