Mini Lemon Cheesecakes with Gingersnap Crust {GF}
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Ingredients

  • 45 min
  • 40 min
  • 25 min
  • lemon
  • cheesecake
  • of
  • 12 mini cheesecake
  • 1½ cups lemon curd
  • ¾ cups gingersnap cookie crumbs
  • plus
  • ¼ cup finely chopped toasted pecans
  • 4 tablespoons
  • 2 ounces
  • unsalted butter
  • butter
  • 8 ounces softened cream cheese
  • fat
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tablespoons full fat sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup fresh lemon juice
  • 2 tablespoons room temperature unsalted butter
  • 1½ tablespoons lemon zest
  • ½ cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon plus
  • 1 teaspoon of
  • lemon curd

Instructions

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