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Makes
24 mini cheesecakes
Author Notes
The only actual required skill for this recipe is mixing (a lot). If you think about it, this works out great: you get a great tricep workout plus a flaky crust, indulgent cheesecake and sweet citrus curd. —The Satisfied Craver
Ingredients
- Lemon Curd
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8 tablespoons
unsalted butter, softened
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1 cup
sugar
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2
large eggs
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4
lemons, juiced
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1 teaspoon
lemon zest
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1/8 teaspoon
salt
- Crust + Filling
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1 1/2 cups
crushed digestive cookies
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2 tablespoons
sugar
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7 tablespoons
unsalted butter, melted
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2
packages full fat cream cheese, room temp
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1 1/4 cups
sweetened condensed milk
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1/4 cup
lemon juice
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1 1/2 teaspoons
lemon zest
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1 teaspoon
vanilla extract
Directions
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For the lemon curd: Beat the sugar and butter with an electric mixer for 2 minutes. Gently mix in the eggs and yolks and beat for an extra minute. Add the lemon juice and salt. In a saucepan over low heat, cook the mixture until it reached a smooth consistency and the butter has melted. Crank the heat to medium and stir constantly for about 15 minutes until the mixture thickens. Don’t let the mixture reach a boil. Remove from heat and stir in the lemon zest. Transfer it to a bowl and chill, covered, for about 2 hours.
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For the crust: Line a muffin tin with 24 cupcake baking cups. In a large bowl, combine the crushed cookies, sugar, and butter. Press about 1 tbsp of the mixture into the bottom of the each cup. Place in the fridge to chill while you make your filling.
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For the cheesecake filling: Use an electric mixer to beat cream cheese until smooth. Add the condensed milk, lemon juice, and vanilla, scraping down the sides of the bowl as necessary. Pour the filling over the crusts, leaving a ¼ inch space for the lemon curd. Cover with cling wrap and chill in the fridge for at least 3 hours. Fill the remaining space with lemon curd and enjoy!
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