Lemon Curd Cheesecakes

By srumbel

Individual serving size lemon curd cheesecakes topped with homemade whipped cream.
from apumpkinandaprincess.com

Ingredients

• For the whipped cream:
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup crushed graham crackers
• lemon curd
• 1 cup heavy whipping cream
• 2 tablespoons sugar

Preparation

Step 1

Preheat oven to 350 degrees.
Crush graham crackers in food processor. Fill the bottom of each cavity with about a tablespoon of graham cracker crumbs. Tip: use a spice jar or small kitchen tool to firmly press the graham crackers into the pan.
In a large mixing bowl beat together cream cheese and sugar.
Add eggs, one at a time, and vanilla extract until well combined. Beat until mixture is light and fluffy.
Pour cream cheese mixture into pan ¾ of the way full.
Bake for 12-15 minutes. Turn off oven, leave door slightly open and allow cheesecakes to cool for 5 minutes before removing from oven. Cool completely on wire rack.
Whisk together sugar and cream in a cold bowl until stiff peaks form.
Top each cheesecake with a teaspoon of lemon curd. Pipe whipped cream on top. Chill until ready to serve.