Servings: 8 cheesecake cups
Calories: 342.3kcal
Ingredients
Crust
- 3 oz graham crackers, crushed 85 g
- 3 tbsp unsalted butter, melted 42 g
Filling
- 8 oz full-fat cream cheese, room temperature 226 g
- 2 tbsp lemon juice, freshly squeezed 30 g
- lemon zest from ½ lemon
- 3 oz white chocolate, chopped 85 g
- 2 tbsp powdered sugar 15 g
- 1 tsp vanilla extract
- 1/2 cup cold heavy cream 120 g
- 1 pinch salt
Lemon Curd Topping (½ batch)
- 1 large egg about 50 g
- lemon zest from ½ medium lemon
- 1 1/2 tbsp lemon juice
- 2 1/2 tbsp sugar 33 g
- 1 1/2 tbsp unsalted butter 21 g
Instructions
Crust
- Mix the crumbs. Stir the crushed graham crackers with about 90% of the melted butter until evenly damp and sandy. Squeeze a handful in your palm — if it holds its shape, it's ready; if it crumbles, work in the rest of the butter.3 oz graham crackers, crushed, 3 tbsp unsalted butter, melted
- Press into liners. Divide the mixture between 8 cupcake liners set in a muffin tin (about 15 g each) and press down firmly with the back of a spoon. Chill while you make the filling.
Filling
- Beat the cream cheese. Beat the room-temperature cream cheese with the lemon juice, zest, powdered sugar, vanilla, and salt until completely smooth, about a minute. Scrape down the bowl so no lumps remain.8 oz full-fat cream cheese, room temperature, 2 tbsp lemon juice, freshly squeezed, lemon zest, 2 tbsp powdered sugar, 1 tsp vanilla extract, 1 pinch salt
- Melt the white chocolate. Melt the white chocolate gently over a double boiler or in the microwave in short bursts, stirring between each. Let it cool until just warm to the touch.3 oz white chocolate, chopped
- Add the white chocolate. Whisk the warm white chocolate into the cream cheese base until fully combined and glossy. Work quickly so it doesn't set into streaks.
- Whip the cream. In a separate bowl, whip the cold heavy cream to medium peaks — it should hold its shape but flop gently at the tip.1/2 cup cold heavy cream
- Fold in the cream. Fold the whipped cream into the base with a spatula until no white streaks remain. The filling should be smooth and pipeable.
- Fill the liners. Spoon or pipe the filling over the chilled crusts, dividing it evenly between the 8 liners. Smooth or swirl the tops.
- Chill. Refrigerate at least 6 hours, preferably overnight, until the filling is firm enough to un-mold cleanly from the liners.
Lemon Curd Topping
- Zest and juice. Zest half a lemon, then squeeze out the juice.
- Set up a double boiler. Set a heatproof bowl over a pot of simmering water, making sure the bowl doesn't touch the water.
- Cook. Whisk the egg and sugar in the bowl until combined, then stir in the zest and juice. Keep stirring until the curd thickens enough to coat the back of a spoon. It'll foam first, then settle as it thickens — be patient over the gentle heat.1 large egg, lemon zest, 2 1/2 tbsp sugar, 1 1/2 tbsp lemon juice
- Add butter. Off the heat, stir in the chopped butter until it melts in and the curd looks glossy.1 1/2 tbsp unsalted butter
- Cool. Let the curd cool until warm but no longer hot before it goes on the cheesecakes.
- Top and serve. Peel off the liners, spoon the warm curd over each cup, let it settle, and serve.
Notes
- Makes 8 cups in cupcake liners.
- Chill at least 6 hours (overnight is safer) so they un-mold cleanly.
Nutrition
Calories: 342.3kcal | Carbohydrates: 22.5g | Protein: 4.2g | Fat: 26.4g | Fiber: 0.3g
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