Lemon Cheesecakes with Lemon Chantilly Cream |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| LEMON CREAM: 1/4 cup fresh lemon juice | 1 large egg | 1 large egg yolk |
| 1 tablespoon grated lemon peel | 1/2 cup plus 1 tablespoon sugar | 6 tablespoons (3/4 stick) unsalted butter, room temperature |
| 1/2 cup whipping cream, chilled | CRUST: 1-1/2 cups crushed (in processor) purchased shortbread cookies | 1/4 cup unsalted butter, melted |
| FILLING: 2 8-ounce packages cream cheese, room temperature | 3/4 cup sugar | 1/2 cup mascarpone cheese |
| 2 large eggs | 2 tablespoons fresh lemon juice | 1 tablespoon grated lemon peel |
| 1 | FOR CREAM: Whisk first 4 ingredients and 1/2 cup sugar in medium metal bowl. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk until curd thickens and thermometer inserted into curd registers 160 F, about 5 minutes. Remove from over water; whisk in butter. Chill 6 hours. |
| 2 | Beat chilled cream and remaining 1 tablespoon sugar in medium bowl until cream holds peaks; fold lemon cream into curd in additions. |
| 3 | FOR CRUST: Generously butter twelve 1/3-cup-capacity disposable muffin cups (tow 6-cup pans). Mix shortbread crumbs and butter in bowl. Pack 1 generous tablespoon crumb mixture on bottom of each prepared cup. Freeze 30 minutes. |
| 4 | FOR FILLING: Preheat oven to 325 F. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar and mascarpone cheese, then eggs, 1 at a time. Beat in lemon juice and lemon peel. Divide filling among muffin cups. Place muffing pans in large roasting pan. Pour 1 inch of water into roasting pan. |
| Cut around cakes to loosen. Push bottom of muffin cups up, releasing cakes. TOp cakes with lemon cream and serve. | |