Lemon Cream Cheesecakes

Lemony and smooth.

Crust:

½ cup flour
3 tablespoons powdered sugar
4 tablespoons butter
1 teaspoon lemon zest

Filling:

8 oz. cream cheese
1 egg
1 teaspoon vanilla
1/3 cup sugar
Dash salt

Lemon curd
Yellow food color, if desired
2 oz. cream cheese

Whipped cream:

½ cup heavy cream
2 tablespoons powdered sugar

Preheat oven to 375º F.

Prepare crust:

In food processor, combine crust ingredients. Pulse until mixture resembles coarse meal. Distribute mix evenly among all of the cavities in the Mini-Cheesecake Pan. With a shot glass or small measuring cup (like a medicine cup) press the crust mix firmly onto the bottom of the cavities. Bake for 6 minutes

Prepare filling:

In mixer, beat cream cheese and egg until smooth. Add vanilla, sugar, and salt. Mix well. Pour mixture evenly over the crusts. Bake for 20-25 minutes. Cool. Remove from pan by lifting pan bottom from underneath with a wooden spoon or similar object. Gently remove cheesecake from pan bottom. Refrigerate.

In a small bowl, beat cream cheese and lemon curd together until smooth. Add yellow food color, if desired.

Using an electric mixer beat the heavy cream until it forms slightly stiff peaks. Add powdered sugar and mix to incorporate.

To assemble:

Spoon lemon curd mixture on top of mini-cheesecake. Pipe whipped cream on top of lemon curd. Serve chilled.