Mini Lemon Curd Cheesecakes Recipes

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LEMON CURD CHEESECAKE



Lemon Curd Cheesecake image

This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. -Becky West, Statesboro, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 16

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
2 cups sugar
2 teaspoons grated lemon zest
2 tablespoons lemon juice
3 large eggs, room temperature, lightly beaten
LEMON CURD:
1/2 cup sugar
1-1/2 teaspoons grated lemon zest
6 tablespoons lemon juice
1 large egg
1 large egg yolk
2 tablespoons butter, cubed
Lemon zest strips, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan., In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.

Nutrition Facts : Calories 563 calories, Fat 35g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 321mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.

MINI LEMON MASCARPONE CHEESECAKES



Mini Lemon Mascarpone Cheesecakes image

Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 45m

Yield 24

Number Of Ingredients 11

2 cups graham cracker crumbs
6 tablespoons butter, melted
1 pound cream cheese, softened
1 pound mascarpone cheese
4 eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
¼ cup Sugar In The Raw®
½ cup Stevia In The Raw®
1 tablespoon vanilla
Edible flowers, for garnish

Steps:

  • Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
  • In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
  • In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
  • Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 9.4 g, Cholesterol 83.1 mg, Fat 19.8 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 11.1 g, Sodium 140.7 mg, Sugar 4.8 g

MINI LEMON CURD CHEESECAKES



Mini Lemon Curd Cheesecakes image

Make an impression with our Mini Lemon Curd Cheesecakes. These Mini Lemon Curd Cheesecakes are baked in a mini muffin tin for bite-sized perfection.

Provided by My Food and Family

Categories     Dairy

Time 4h15m

Yield 24 servings, 1 cheesecake each

Number Of Ingredients 7

10 square shortbread cookies, finely crushed (about 1/2 cup)
2 Tbsp. butter, melted
2 Tbsp. zest and 1 Tbsp. juice from 2 lemons, divided
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup sugar
1 egg
1/4 cup lemon curd

Steps:

  • Heat oven to 325ºF.
  • Combine cookie crumbs, butter and 1 Tbsp. lemon zest; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
  • Beat cream cheese, sugar, lemon juice and remaining lemon zest in large bowl with mixer until blended. Add egg; beat on low speed just until blended.
  • Spoon into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
  • Bake 15 min. or until centers of cheesecakes are almost set. Cool completely.
  • Refrigerate 1 hour. Top with lemon curd just before serving.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

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