*These need a few hours to set in the fridge after cooling on the counter so keep that in mind*
Mini Cheesecakes :
This makes 24 small bites ( like we had), If using crust then this will make regular size "cupcakes".
32 oz block cream cheese, softened to room temp
2/3 cup sour cream
1 cup sugar
1/8 tsp salt
2 tsp pure vanilla extract
4 eggs room temp, beat them a little in a bowl
1 tsp lemon juice - I use fresh squeezed
Fresh blueberries for topping - I used frozen but fresh is prettier.
Preheat oven to 325°F.
Get your cupcake pan ready by putting in cupcake liners.
I used a stand mixer but a hand mixer works too. While mixing makes sure to only mix till it's combined , you don't want any extra air in the batter during the whole process.
Mix the cream cheese till smooth.
Add the sugar, mix till creamy.
Add sour cream, salt, vanilla, mix till combined.
Add eggs a little at a time (about one egg at a time), on low speed, mix just until combined and then add lemon juice- dont over mix!
Fill cupcake liners 2/3 full.
Pick up the pan and lightly tap it on the your work surface a few times, this helps get any air bubbles out of the batter.
Bake for 15-20 minutes ( I have no idea how long I baked these, it could be 25 minutes, just check on em ) - once the toothpick comes out *mostly* clean they're done!
Cool completely and put in fridge for at least 4 hours before adding the curd and blueberries.
Lemon curd:
Makes two cups.
I HIGHLY suggest a candy thermometer. I used a regular digital one because I'm cheap but it was a pain since I had to hold it the whole time.
Keep an eye on the temp with this keeping it at no higher than 175°F . This is important or you will end up with lemon scrambled eggs!
1 cup fresh squeezed lemon juice
1 cup sugar
4 large eggs
4 Tbls unsalted butter.
Get your pan ready with the candy or digital thermometer.
Get a jar or bowl ready with a fine strainer over it that will hold your finished curd.
Whisk the lemon juice, sugar, and eggs until sugar is disolved.
*adjust heat as needed to keep it at 175°F during this part*
Add to pan and cook on medium heat until the curd is steaming -not boiling - this should be at 175°F on your thermometer for about 5 minutes, it will start to thicken.
Take off heat, add butter, and stir until melted. Pour the golden goodness through the strainer to get rid of any lumps.
Add to cheesecake once it's cooled down. You can add it while warm, just not *hot* or add it later after it's been in the fridge, doesn't matter.
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