lemon cheesecake {recipe}



I found these super cute little dessert cups one night while wondering around Walmart enjoying the kid-free peace and quiet~ shopping in Walmart at night is kinda like watching infomercials~ everything seems like such a good idea!! Because you can’t bake the cups you’ll need to make recipes that only need to be refrigerated. I mixed and matched a few recipes to come up with this concoction :)

layer I {crust}

mix 2 cups of graham cookie crust with 1/4 cups of melted butter. I then baked it for about 7 minutes at 350 then as soon as it came out of the oven I spooned it into the cups and pressed it down. I think I actually used my soya sauce bottle to press it down, whatever you have that fits perfectly into the cups work great.

layer II {lemon curd}

Now the 2nd layer I made was lemon because it was a birthday dessert for my husband and lemon pie and cheesecake are his two favourite things, but you could make a chocolate pudding layer or peanut butter layer. I almost didn’t make this recipe because really something called curd just doesn’t sound yummy but I figured I’d give it a try and fortunately for me he’ll eat almost anything.

place 4 egg yolks and 2/3 cups of white sugar in microwavable container~ whisk them together till they are well blended. Stir in 3 oz of fresh lemon juice, 4 TBSP’s melted butter, and pinch of salt. **now for the easy part** microwave on high stirring every 30seconds-1 minute until the mixture is thickened (coats the back of the spoon)

spoon the lemon curd into the cups till they are about 1/2 full. Let these layers cool in the fride while making the cheesecake.

layer III {cheesecake}

This is the recipe for that great fluffy cheesecake that restaurants serve~ it is ridiculously easy recipe and can be used to layer is many desserts or even just on it’s own.

Beat 2 cups of whipping cream in one bowl, in another mix 1 package or room temperature cream cheese with 1/3 cup of white sugar. Gently fold the two together and voila you’re done!! Spoon the creamcheese mixture over the cooled lemon layer. Top with whatever you would like, I choose raspberries. Then dust with a bit of powdered sugar through a sieve.

These are a great little dessert that can easily be made 1 or 2 days beforehand then stored in the fridge.


Posted on: January 11th, 2011 by Leslie 2 Comments

2 Responses

  1. Jacqueline says:

    Yum! Those look delicious!

  2. Jacqueline says:

    Ha ha ha ha ha I feel the same way about the word ‘curd’. But these look way too cute, and way to delicious not to try.