Simple Way to Lemon Curd Swirl Cheesecake

Mini Lemon Mascarpone Cheesecakes

This lemon curd marbled cheesecake is a new york style cheesecake swirled with tangy lemon curd.

Recipe Summary Mini Lemon Mascarpone Cheesecakes

Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.

Ingredients | Lemon Curd Swirl Cheesecake

2 cups graham cracker crumbs

6 tablespoons butter, melted

1 pound cream cheese, softened

1 pound mascarpone cheese

4 eggs

Zest of 2 lemons

3 tablespoons fresh lemon juice

¼ cup Sugar In The Raw®

½ cup Stevia In The Raw®

1 tablespoon vanilla

Edible flowers, for garnish

Directions

Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.

In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.

In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.

Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

Info | Lemon Curd Swirl Cheesecake

prep: 20 mins cook: 25 mins total: 45 mins Servings: 24 Yield: 24 servings

TAG : Mini Lemon Mascarpone Cheesecakes

Trusted Brands: Recipes and Tips, In The Raw® Sweeteners,

Images of Lemon Curd Swirl Cheesecake

Lemon Curd Swirl Cheesecake - Make sure you cream cheese is softened to room temperature, if the cream cheese is not soft enough you will end up with a lumpy cheesecake.