Lemon Curd: In a
heatproof bowl, preferably stainless steel, placed over a
saucepan of simmering water, whisk together the eggs, sugar, and lemon juice
until blended. Heat, stirring constantly, until the mixture becomes thick (like sour cream)
(166 degrees F or 74 degrees C) and coats the back of a spoon. (This will take approximately 10 minutes.) Remove from
heat and immediately pour through a fine strainer to remove any lumps. Whisk in
the butter until the butter has melted. Add the lemon zest and cover immediately
to prevent a skin from forming. Let cool to room temperature and then
refrigerate until firm. This will take several hours (preferably overnight).
Cheesecakes: Preheat your oven
to 300 degrees F (150 degrees C) and place the oven rack in the center of the oven.
Line 12 muffin cups with paper liners.
Graham Cracker Crust: In a small bowl
combine the Graham Cracker Crumbs, sugar, and melted butter.
Press a heaping tablespoon of crumbs onto the bottom of each muffin cup.
Cover and refrigerate while you make the filling.
Cheesecake Filling: In the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese on low speed until creamy
and smooth. Add the sugar and salt and beat, on medium low speed, until combined.
the sides and bottom 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 smooth. Remove the crusts from the
refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm
centers of the cheesecakes are still a little wet and wobbly. Remove from oven and place on a
wire rack. Let cool and then cover with plastic wrap and refrigerate
for several hours or preferably overnight.
To Serve: Once the
cheesecakes have been chilled, gently remove the paper liners. Pour a heaping tablespoon of the
Lemon Curd on top of each cheesecake. The cheesecakes can be stored for several days in the refrigerator
or they can be frozen.
Makes 12 individual cheesecakes.
View comments on this recipe on YouTube