Mini Lemon Curd Cheesecakes (Perfect Pair- Year Six: Volume 11; February, 2016)

Prep time: 30 min

Cook time: 12- 15 min
Cool time: 1 hour, 5 min
Ready in: 1 hour, 47- 50 min
Serves: 6- 12

Ingredients: 

CHEESECAKES:

2 (8 oz.) pkg.'s cream cheese- softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. graham crackers- crushed
1/2 c. lemon curd

WHIPPED CREAM:
1 c. heavy whipping cream
2 T. sugar

Directions:
- Preheat oven to 350
- Grease mini muffin tin
- Fill each muffin cup with 1 T. graham cracker crumbs
- Use a spice jar or small kitchen tool to firmly press crumbs into pan
- In a large mixing bowl, beat together cream cheese and sugar
- Add eggs, one at a time

- Add vanilla extract and beat until mixture is light and fluffy

- Pour cream cheese mixture into pan, filling each muffin cup to 3/4 full
- Bake 12- 15 min

- Turn off oven, leave door slightly open and allow cheesecakes to cool for 5 minutes before removing from oven

- Cool completely on wire rack, about 1 hour

- Just before serving, whisk together sugar and cream in a cold bowl until stiff peaks form
- Top each cheesecake with 1 tsp. lemon curd

- Pipe whipped cream on top

*Julie found recipe here