Lemon-Strawberry Cheesecake "Cupcakes"

By

This "cupcake" recipe combines four layers of absolute goodness; a lemony cookie base; a velvety, sweet strawberry cheesecake layer; a tangy, buttery lemon curd; and the final tease; a California sweet, juicy, red jewel. If these textures and flavours don’t have your taste buds singing I don’t know what will!

View complete recipe

Ingredients

  • For the Lemon-Strawberry Cheesecake Cupcakes:
  • 2 eggs
  • 2 1/2 ounces lemon social tea biscuits (1/4 pkg)
  • 3 tablespoons unsalted butter, melted
  • 2 (8oz) pkgs regular cream cheese, softened
  • 1/2 cup extra fruit strawberry jam
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 to 1 cup lemon curd, homemade or purchased
  • 6 perfect fresh strawberries
  • For the Lemon Curd:
  • 3 to 4 large lemons – 3/4 cup lemon juice
  • 3 eggs
  • 1 cup sugar
  • 1/4 cup unsalted butter, softened

Preparation

Step 1

For the Lemon-Strawberry Cheesecake Cupcakes:

* Preheat oven to 375° F.

* Line 12 muffin cups with papers or silicone cups.

* Place eggs in a small bowl; cover with hot tap water to temper. Set aside.

* Whirl biscuits in food processor until fine crumbs, makes about 1 cup. Whirl in melted butter until evenly coated. Dividing equally, firmly press crumbs into bottoms of cups.

* Wipe out food processor bowl. Add cream cheese, eggs, jam, sugar and vanilla; whirl until combined.

* Spoon into cups; level tops by tapping muffin tin on countertop a few times.

* Bake 20 minutes or until just set and small cracks are visible in some cakes.

* Cool on a rack. Then cover and refrigerate until chilled or up to 2 days.

* When ready to serve, top each cupcake with a dollop of lemon curd.

* Leaving green top intact, cut each berry in half lengthwise. Arrange decoratively on top of lemon curd.

************************************************************************

For the Lemon Curd:

* Using 3 to 4 lemons, squeeze 3/4 cup juice.

* Stir 3 eggs with sugar in a small saucepan. Whisk in juice; add butter.

* Whisk constantly over medium to medium-low heat for 10 to 12 minutes or until mixture thickens. DO NOT BOIL!!

* Remove from heat; place a sheet of plastic wrap directly on surface of curd.

* Cool until barely warm.

* Leftover curd keeps well, covered, and refrigerated for a week or more, and can be frozen for months.

View complete recipe