Mini Lemon Blueberry Cheesecakes (Print Version)
# Ingredients:
→ Lemon Curd
01 -
3 egg yolks
02 -
1/4 cup lemon juice
03 -
2 teaspoons lemon zest
04 -
6 tablespoons sugar
05 -
1/4 cup butter, cold and cut in pieces
→ Graham Cracker Crust
06 -
1 cup graham cracker crumbs
07 -
2 tablespoons sugar
08 -
1/4 cup unsalted butter, melted
→ Cheesecake
09 -
12 oz. cream cheese, softened
10 -
1/2 cup sugar
11 -
2 tablespoons all-purpose flour
12 -
1/3 cup sour cream
13 -
2 tablespoons lemon juice
14 -
Zest from 1 lemon
15 -
2 eggs, room temperature (slightly beaten with fork)
16 -
1 1/4 cups blueberries, fresh or frozen (do not thaw)
# Instructions:
01 -
In a double boiler, whisk egg yolks, sugar, lemon zest and juice. Cook over simmering water, stirring constantly until mixture thickens, about 10 minutes. Remove from heat, add butter and whisk. Pour into container, cover surface with plastic wrap and let cool completely.
02 -
Preheat oven to 350°F. Line 12-count muffin pan with paper liners.
03 -
Mix graham cracker crumbs and sugar, then stir in melted butter until moistened. Divide into liners, press down firmly. Bake 5 minutes, then cool. Reduce oven to 300°F.
04 -
Beat cream cheese for 1 minute. Add sugar and flour, mix to combine. Add lemon zest, sour cream, and lemon juice, mix again. Add eggs, mix just to combine. Fold in blueberries.
05 -
Spoon mixture over crusts, filling almost to top. Bake 22-28 minutes until tops are set (longer for frozen berries). Turn off oven, leave cheesecakes in with door cracked for 30 minutes.
06 -
Cool completely at room temperature. Remove from pan, top each with about 1 tablespoon lemon curd. Refrigerate until completely chilled.
# Notes:
01 -
Make lemon curd ahead as it needs time to cool and set
02 -
Store-bought lemon curd can be substituted
03 -
Store covered in refrigerator