Lemon-Strawberry Cheesecake Cupcakes

In the Spring 2010 Food and Drink from the LCBO has so many great recipes in it. It was hard to choose which one to make first. Finally, I choose the Lemon-Strawberry Cheesecake Cupcakes. I did not use the lemon tea biscuits, used graham cracker crumbs. These cupcakes are so good. The tart of the lemon curd with the cheesecake is a perfect match.

Lemon-Strawberry Cheesecake Cupcakes

Ingredients:

2 eggs
1/2 package Dare Simple Pleasures Lemon Social Tea Biscuits (make graham cracker crust)
3 tbsp. butter, melted
2 pkgs. cream cheese
1/2 cup extra fruit strawberry jam
1/4 cup sugar
1 tsp. vanilla extract
3/4 to 1 cup lemon curd (recipe to follow)
6 perfect fresh strawberries

Directions:

Preheat over 375º

Line muffin tins with papers.

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

To prepare the tea biscuits; place in food processor and whirl until fine crumbs, makes about 1 cup.

Add melted butter until evenly coated.

Dividing equally into muffin tin, firmly press crumbs into bottoms of cups.
(Prepare graham cracker crust)

Wipe out food processor bowl.

Add cream cheese, eggs, jam, sugar and vanilla; whirl until combined.

Spoon batter into cups, fill to top.

Bake 20 minutes or until just set.

Cool on a rack.

Cover and store in frig until chilled.

To serve, top each with a dollop of lemon curd.

Slice a berry and place onto of lemon curd.

Makes 18 cupcakes

Lemon Curd

Ingredients:

4 lemons
3 eggs
1 cup sugar
1/4 cup softened butter

Directions:

Squeeze 4 lemons to 3/4 cup juice.

Stir eggs with 1 cup sugar in small sauce pan.

whisk in juice

Add softened butter.

Whisk constantly over medium heat for 10 to 12 minutes or until mixture darkens and thickens.

Do not boil.!

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

Cool until barely warm.

cover and refrigerate for a week or more, can be frozen for months.

Makes 2 cups.