I would like to start this post by just telling you that I will never forget these cute mini-cheesecakes. Not only because they are creamy and with this tangy lemonade flavor which just amazes me, but also because that day was a historical day for my country. I was about to put these babies on the oven when I heard in the TV all the excitement of Monica Puig fans playing on the Women’s Singles Tennis Event at the Rio Olympic Games. At that moment everything stopped. Monica Puig had beaten the Czech Petra Kvitová #14 best player in the world . I was in shock! Like the rest of the Puerto Ricans at the island and around the world, just thinking, if this for real? This 22 year old girl, #34 in the world representing this little island from the Caribbean, was about to conquer this twice Wimbledon Champion and enter to the finals for the Gold Medal. The oven was still wating for the mini-cheessecakes, the time kept passing and I was biting my kitchen towel in front of the TV, and then a miracle happened… Monica won over Petra Kvitová, and entered to the finals! I was jumping in my living room like a little girl! Why?! It was the first time in all of the Olympic Games that Puerto Rico was so close to a Gold Medal! I never enjoyed so much a Lemon Curd Cheesecake like that day! These mini-cheesecakes were so perfect to celebrate the occasion. They are just the perfect little portion of sweetness. I really regret not baking more.
But the story did not finish there! Like a Cinderella story, the very next day, Monica played against the #2 ranking player in the world, the German Angelique Kerber (6-4,4-6,6-1), winning Gold at the 2016 Rio Olympic Games! Monica Puig is not only Puerto Rico’s first female Olympic gold medalist, she is the first Olympic gold medalist in Puerto Rico’s history since it enter the Olympics in 1948! And therefore, I will never forget these mini-cheesecake! We are so proud of our Monica Puig, alias Picapower. So why don’t you celebrate with me by baking this memorable Lemon Curd Mini-Cheesecakes! They do kind of look like a gold medal don’t they?
For the filling you will need:
- 1⁄4 cup, 60 ml sour cream
- 12 oz, cream cheese (package of 375 g) at room temperature.
- 1⁄2 cup, 125 ml sugar
- 2 eggs
- 1 tsp, 5 ml grated lemon zest
- 3⁄4 cup, 175 ml lemon curd, from the grocery or homemade. I usually use this recipe if I want homemade Lemon Curd.
For the crust, you will need:
- 2 tbsp, 15 ml packed brown sugar
- 3⁄4 cup, 175 ml mashed graham cracker
- 4 tbsp, 45 ml melted unsalted butter
Recipe adapted from the book 150 Best Cupcake Recipes by Julie Hasson
- Whisk brown sugar, graham crumbs, and melted butter together in a bowl. Press mixture into each cupcake cups using your fingers (use cupcake liners).
- In your food processor or electric mixer start by pulsing or mixing the cream cheese until it becomes smooth. Add the sugar and mix again. Note: It’s important that your cream cheese it’s softened and at room temperature.
- Add sour cream and mix until smooth. Combine zest and the eggs (one egg at the time) and mix again.
- Fill the cups. Bake for about 18 -22 minutes at 325 F, centers should still jiggle slightly. Note: if they begin to crack they are starting to become overbaked.
- Remove from oven and allow to cool 20-25 minutes.
- Remove and place in the refrigerator for a minimum of 2 hours. Before serving, place a spoon of lemon curd over each cupcake.
Bonus: you can change the toping of this mini cheesecakes with any kind of fruit jam or jelly. Also, for more creamy and sweet flavor replace the 1 tsp. of lemon zest for 1 tsp of vanilla extract.