This wonderful recipe and photo has been provided by Diana Baker Woodall from
Diana's Desserts website. The recipe is reprinted here with her permission. Diana adapted this recipe from a dessert prepared
by Executive Chef, Michael Mina, of AQUA Restaurant in San Francisco, California.
says "These luscious little vanilla cheesecakes with lemon curd are just right
for serving when you have friends visiting for an afternoon lunch, or tea,
or for a weekend brunch dessert. Try making these with a graham cracker
crumb base with a little bit of lemon extract added or finely grated lemon
zest, to give them that extra lemon zing.
Check out Linda's tips and hints on baking cheesecakes:
Baking A Perfect Cheesecake
Baking Cheesecakes Ahead Of Time
Cracks in Cheesecake
How To Freeze Cheesecakes
Traveling with Cheesecakes
Check out more of Linda's
1 pound cream cheese
Individual Vanilla Cheesecakes with Lemon Curd
1/2 vanilla bean, split and seeds scraped out
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/2 cup sour cream
Lemon slices (garnish)
Mint sprigs (garnish)
Lightly butter and sugar six (4-ounce)
ramekins and set aside.
Prepare Lemon Curd. Fill ramekins 1/8th of the
way up with lemon curd mixture. Set aside until you are ready to pour
cheesecake mixture in ramekins and bake.
Put on a kettle of water to boil, or if you don't have
a kettle, boil at least 2 to 3 quarts of water in a large pot. (This hot
water will be used for a "water bath" when you bake your cheesecakes).
Preheat oven to 350 degrees F.
Using a mixer, cream together the sugar and cream cheese.
Scrape the seeds from the 1/2 vanilla bean and add to mixture. Fold
in cornstarch, scraping down the sides with a spatula; mix until soft.
Incorporate eggs into mixture, one at a time, until combined; add vanilla extract and
Spoon or pour the cheesecake mixture over
the lemon curd in each ramekins and place ramekins in a deep baking or
roasting pan. Add enough of the hot water to the baking pan to come 1/2
way up the sides of the ramekins.
Bake for 45 minutes to 1 hour or until
center is set. Carefully remove pan (with water in it) to a cooling
rack. Leave cheesecakes in pan with water for 15 minutes, and then
remove them. Pour water out of pan. (you are now through with the water
bath water). Let cheesecakes cool on rack for 1 hour, then put them in
the refrigerator to chill for at least 4 to 6 hours or overnight.
When ready to serve, remove from
refrigerator, and invert onto individual dessert plates or serve in
ramekins. Garnish with small slices of lemon and a mint sprig.
Makes 6 servings.
3 egg yolks
1/2 cup granulated sugar
2/3 cup fresh-squeezed
1/2 cup creme fraiche *
8 ounces (1 cup) unsalted butter
* If you can't find creme fraiche, sour
cream may be substituted.
In a double boiler whisk eggs, egg yolks, sugar, and
lemon juice; cook, stirring constantly, until thick. Remove from heat
and whisk in creme fraiche and butter until
melted. Strain mixture through a sieve.
Reduce oven temperature to 325 degrees F.