Lemon Cheesecakes

Lemon Cheesecakes

Author: Chef Elsa Prep Time: 15 min
Cook Time: 40 min Total Time: 55 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Delight in these fragrant lemon cheesecakes with a creamy texture and zesty flavor, perfect for any special occasion or a sweet treat.

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 24 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • ½ cup heavy cream
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for lemon curd)
  • ¼ cup freshly squeezed lemon juice (for lemon curd)
  • 2 large eggs (for lemon curd)
  • 4 tablespoons butter
  • Pinch of salt
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar; mix until it resembles wet sand. Press into a 12-cup muffin tin and bake for 8-10 mins.
  3. In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 ½ cups granulated sugar and mix well. Add eggs one at a time, mixing well after each. Stir in heavy cream, lemon juice, lemon zest, and vanilla until just combined.
  4. Pour the filling into the cooled crusts and bake for 18-22 minutes until edges are set.
  5. Cool in the oven with the door cracked for 1 hour.
  6. Refrigerate for at least 4 hours or overnight.
  7. For lemon curd, whisk together ½ cup sugar, ¼ cup lemon juice, and eggs in a saucepan. Add butter and salt, cooking over medium-low heat until thickened (about 10 mins). Cool before topping cheesecakes.
  8. Top each cheesecake with lemon curd and garnish with berries or lemon slices before serving.

Notes

  1. Notes
  2. Room temperature ingredients help in blending smoothly. Chill overnight for best results.