Lemon Cheesecake Recipe

Hi everyone! Im going to share a recipe from one of my favourite website http://www.joyofbaking.com/!
This is a individual lemon cheesecake recipe. It's a great recipe for parties, gatherings, etc.
Do share it among ur friends!!



 

INGREDIENTS
 
Crust:

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits

1 tablespoon (15 grams) granulated white sugar

4 - 5 tablespoons (55-65 grams) butter, melted

Filling:

2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature

2/3 cup (130 grams) granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 ml) sour cream, room temperature

Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice

4 tablespoons (56 grams) butter, at room temperature

1 tablespoon finely shredded lemon zest

METHOD 

 

For Crust:

• In a small bowl combine the graham cracker crumbs, sugar, and melted butter.
• Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups.
• Cover and refrigerate while you make the filling.

 

For Filling:

• In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. 
• Add the sugar and salt and beat until combined.
• Scrape down the sides of the bowl as needed.
• Add the eggs, one at a time, beating until incorporated. 
• Add the vanilla extract and sour cream and beat until incorporated. 
• Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 
• Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little.
• Remove from oven and place on a wire rack. 
• Let cool and then cover with plastic wrap and refrigerate for several hours or overnight.

Lemon Curd:

• In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 
• Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick  
• Remove from heat and immediately pour through a fine strainer to remove any lumps.
• Cut the butter into small pieces and whisk into the mixture until the butter has melted. 
• Add the lemon zest and cover immediately to prevent a skin from forming.
• Let cool until it of pouring consistency.

To Serve:

• Once the cheesecakes have been chilled, pour a heaping tablespoon of the lemon curd on top of each cheesecake.
• Gently smooth the lemon curd to form an even layer.
• Cover and return to the refrigerator for several hours or even overnight.
• To serve, gently remove the paper liners. If desired, use a small metal spatula, that has been dipped in hot water and wiped dry, to smooth the sides of the cheesecakes.
• The cheesecakes can be stored for several days in the refrigerator.

So here's two videos for the recipe!

Hope u enjoy the recipe!!

With Love,
Xenia Lim