It’s finally starting to feel like spring. The sun does more than just peek through the clouds. You enjoy and curse the birds churping way too early in the morning. You dress in layers to stay warm in the chilly shade, yet take off the coat to soak up the warmth of the sunny afternoon. It’s time to come out of hibernation. Spring has this amazing ability to get our engines revving and inspire renewed fervor to tackle life.
Being food lovers, Desiree and I were chatting the other day about how spring also has this ability to tantalize our tastebuds to shift from the comforts of hearty winter to colourful and lighter fare. We desire the fresh flavours of sunshine and start dreaming of home grown delights from the garden. While we’re still a ways away from enjoying the rich flavours of locally grown produce, we like to indulge in seasonal fare from afar, mainly citrus fruits. At this time of year, we love to whip up a batch of lemon curd to fill in the gap until we can enjoy local berries. It’s fresh, fruity and so delicious. We like it stirred into plain yogurt, drizzled on granola or just eaten by the spoonful. It’s also scrumptious with frozen berries, spread on freshly baked scones and paired with cheese and bread. There are so many delicious ways to enjoy lemon curd.
For a treat during an evening with my girlfriends, I decided to swirl lemon curd into mini cheesecakes. It received an A+ and many requests for the recipe. I’ve made a few batches since and they seem to disappear more quickly than I can make them. Mini cheesecakes are quicker and easier to make than a full cheesecake and make bite-size treats perfect for any party, holiday celebration or tea with friends. Even lemon curd is super easy to make. I like to use another Heather’s (if it’s made by a Heather, it’s gotta be good!) lemon curd recipe from Missing Goat Farm. You can even make it in the microwave in under 5 minutes. Yes, that’s right: the microwave! Here’s the recipe from My Baking Addiction.
Mini Lemon Curd Cheesecakes
Makes 12 mini cheesecakes
3/4 cup almonds
1 Tbsp sugar
1 tsp ground ginger
1-1/2 Tbsp melted butter
8 oz/225 g cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1/2 cup lemon curd
Preheat oven to 325°F. Line a regular muffin tin with muffin liners.
Place almonds in a food processor and pulse until almonds are mostly ground. If you prefer, you can substitute 1 cup of almond meal in place of grinding your own whole almonds. I like to grind the whole natural almonds for the coarser crumb and for the extra flavour from their skin. Transfer ground almonds to a bowl and stir in sugar and ground ginger. Stir in the melted butter until the ground almond mixture is moist.
Place a spoonful of the almond mixture into each of the muffin liners. Use your fingers or the back of a spoon to pack down the crust. Pop them in the oven for 5-6 minutes to bake the crust.
In a large bowl or stand mixer, beat the cream cheese with the sugar until well combined and fluffy. Add the egg and vanilla and beat until smooth. Divide cheesecake filling among the muffin cups. Add a dollop of lemon curd and use a knife to swirl the lemon curd into the cheesecake filling.
Bake for 15-18 minutes. Transfer to a wire rack to cool completely. Refrigerate until ready to enjoy. Remove from the refrigerator about 30 minutes before serving to allow cheesecakes to come to room temperature. (They taste even more delicious this way.) You can serve the cheesecakes with additional lemon curd if you like.