Lemon Tart Cheesecakes

Ingredients

• 1 1/2 cups (150 g) graham cracker crumbs (about 10 full crackers, crushed fine)
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• 16 oz (450 g) full-fat block cream cheese, softened to room temperature
• 2/3 cup (133 g) granulated sugar
• 2 large eggs, room temperature
• 1/4 cup (60 ml) fresh lemon juice (about 2 medium lemons)
• 2 teaspoons fresh lemon zest
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 ml) lemon curd, store-bought or homemade
• Whipped cream and lemon zest curls, for garnish

Instructions

1. 1

   Preheat and line the tin: Heat the oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper cupcake liners.

2. 2

   Make and press the crust: Stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Scoop about 1 heaped tablespoon into each liner and press firmly into an even base with the back of a spoon.

3. 3

   Pre-bake the crust: Bake the crusts for 5 minutes until just set. Remove the tin from the oven and set aside to cool briefly while you prepare the filling.

4. 4

   Beat the filling: Beat the softened cream cheese and sugar together on medium speed until completely smooth and fluffy, about 2 minutes. Add the eggs one at a time on low speed, mixing just until incorporated after each. Stir in the lemon juice, lemon zest, and vanilla. Do not overbeat once the eggs are added.

5. 5

   Fill and bake: Divide the filling evenly among the 12 cups, about 3 tablespoons per cup. Bake at 325°F (165°C) for 18 to 22 minutes, until the edges are set and the centers still wobble slightly when you shake the pan.

6. 6

   Cool and chill: Let the cheesecakes cool completely in the tin at room temperature, about 1 hour. Cover and refrigerate for at least 2 hours before serving. Top each with a spoonful of lemon curd and a swirl of whipped cream just before serving.