no-bake-lemon-curd-cheesecakes

What you will need:
4 tablespoons melted butter
14 graham crackers (1cup if using already crushed up, from the store)
1 cup heavy cream
2/3 cup granulated sugar
2 bricks cream cheese, softened
12  8-oz serving cups

Steps to yummy goodness:
1.Process the graham crackers in a food processor until finely crushed.
2.Combine graham crackers crumbs with melted butter in a medium bowl.
3. Divide the graham cracker mixture evenly among the cups, and gently press it into the bottom of each cup.

4. In a medium bowl, combine heavy cream and sugar. Beat on high until stiff peaks form.
5. Then turn on low speed, beat in cream cheese until mixture is smooth.
6. Using an ice cream scoop, divide the cheesecake mixture evenly among the 12 cups.
7. After scooping out all of the cheesecake mixture, use a small spoon or spatula to evenly distribute the cheesecake in each cup.

8. Service as is or feel free to top with seasonal jams, whip cream and top with any left over crushed up graham crackers, like seen in the photo.

.:Side Note:.
The photo above has a lemon curd layer but any sort of jam works, here is the recipe for the lemon curd.

Lemon Curd
What you will need:

7 egg yolks
2 whole eggs
1 cup plus 2 tablespoons granulated sugar
2/3 cup fresh lemon juice
1/4 cup lemon zest
4 tablespoons butter
3 tablespoons cream
a pinch of salt

Steps to yummy goodness:
1. Whisk the eggs yolks and whole eggs in a nonreactive saucepan.
2. Add sugar, lemon juice, zest, salt and butter, and whisk to combine.
3. Cook over medium heat, whisking constantly, until thickened, about 10 minutes.
4. Pour through a fine mesh sieve into a medium bowl, add cream, and whisk.
5. Cover with plastic wrap and refrigerate until chilled through.

.:Side Note:.
Puting plastic wrap down on the surface of the lemon curd will stop it from getting that weird “tough” layer like you get with some puddings / curds

Advertisements