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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Cheesecake Cupcakes Recipe

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This recipe for Lemon Cheesecake Cupcakes is from Dinner is SRBed!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust

¾ cup graham cracker crumbs 3 tbsp unsalted butter, melted
1 tbsp packed light brown sugar

Filling
12 oz cream cheese, at room temperature
½ cup granulated sugar
¼ cup sour cream
2 eggs
1 tsp grated lemon zest
¾ cup lemon curd
Directions:
Directions:
Preheat oven to 350°F (180°C)

Muffin pan, lined with foil liners

Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press crumb mixture into bottoms of prepared baking cups.

Filling: In a food processor, pulse cream cheese until smooth. Add sugar, pulsing until smooth. Add sour cream and process until smooth. Add eggs and lemon zest, pulsing until smooth. Don’t overprocess the mixture.

Scoop filling over crust in baking cups. Bake in preheated oven for 18 to 22 minutes or until the centers of cupcakes are firm. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for 2 hours or overnight. Before serving, place a dollop of lemon curd over top of each cupcake and swirl lightly with back of spoon.
Number Of Servings:
Number Of Servings:
12 cupcakes

 

 

 

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