C – Happy Birthday, Jim!!!
It’s funny that I love writing about Jim’s birthday. I never write about my own. I am not sure why. It just happened in the last two years. Whenever I ask what type of cake he wants for his birthday, it’s always seems to be something complicated. I always get mad at it.
This year I made it bit easier on myself … I didn’t let him pick.
“So … you liked that cheesecake I made for you last year?”
“Yes, it was delicious.”
“Do you mind if I start a cheesecake tradition for your birthday?”
“Sure. Sounds great.”
It was one of those “Whew” moments where, if he disagreed, I think I would have lost it.
I wanted to make muffin-sized cheesecakes this year, since it was hard to share a large one with a lot of people. It turned out great. It was also much faster than the larger ones. Just 18 minutes of baking and I was finished. Easy!
It wasn’t quite as creamy as last year’s cheesecake, baked in a water bath. But, it was still really great. It was also easy to serve.
Since it was still Meyer lemon week, I added some Meyer lemon zest to the cheesecake. I love the light floral hint of lemon in the creamy cheesecake. It was delicious. I think next time I will put less graham cracker crust in the bottom.
I topped them off with my infamous lemon curd … I get lots of requests … whipped cream and fresh blackberries.
| Meyer Lemon Week: Meyer Lemon Mini Cheesecakes with Lemon Curd |
- 2 cups finely ground graham crackers (about 30 squares)
- 1 Tbsp sugar
- 1 stick unsalted butter, melted
- 1 pound cream cheese, two 8 ounce blocks, softened to room temperature
- 3 eggs
- 1 cup white sugar
- 16 ounce container sour cream, room temperature
- 1 Meyer lemon, zested
- 1 tsp vanilla extract
- 24 Tbsp lemon curd (see recipe below)
- 1 cup whipped cream
- 24 blackberries
- Line muffin tins with cupcake lining.
- In a mixing bowl, combine ground graham cracker, sugar and melted butter.
- Place about a tablespoon of the graham cracker mixture into each liner.
- Press the crust down into each cup. Cover muffin tin with plastic wrap and place in the refrigerator.
- Preheat the oven to 325 degrees.
- In a large mixing bowl, beat the cream cheese on low spreed for a minute until smooth and free of lumps.
- Add the eggs, one at a time, and continue to beat slowly until combined.
- Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest and vanilla.
- Periodically scape down the sides of the bowl and the beaters.
- The batter should be well-mixed, but not overbeaten.
- Scoop ½ cup of the batter into each muffin liner. Distribute the rest evenly, if there is any left.
- Tap the pan a few times to release any air bubbles.
- Place in the oven and cook for 18 minutes. The center might be still jiggly.
- Remove from the oven and place entire pan on a wire rack. let cool to room temperature. About 1 hour.
- Cover with plastic wrap over the muffin tin. Place in the refrigerator for at least 4 hours.
- Once ready to serve, remove cups from muffin tin.
- Top with a tablespoon of lemon curd. Spread to near the edges.
- Top with a dollop of whip cream and a blackberry on each cheesecake.
- Serve immediately.
- Enjoy!
I was addicted. I ate two, even before the birthday boy could try one. You must make sure they taste right. I didn’t want the birthday boy to have a bad cheesecake for his birthday. Another reason to make them small. You can sneak a few, and you don’t need to wait.
Again, happy birthday, Jim. I hope you have a great one.