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Dessert
36 cheesecakes
2 hours 40 minutes
1 hour 15 minutes
Chef Tom Fraker
Zest from 1 Melissa’s Meyer Lemon, finely grated
Juice from 2 Melissa’s Meyer Lemons
1 cup granulated sugar
2 large eggs
1 pinch kosher salt
1 stick unsalted butter, cut into cubes
3½ cups Melissa’s Almond Clean Snax®, crushed
4½ tablespoons unsalted butter, melted
¾ cups plus 3 tablespoons granulated sugar, divided use
16 ounces cream cheese, softened
12 ounces Mascarpone cheese, softened
4 ounces heavy cream
1 teaspoon pure vanilla extract
2 (3 ounces) packages Melissa’s Sweetened Dried Tart Cherries, chopped
3 eggs
In a bowl, whisk together the zest, juice, sugar, eggs and the salt. Boil some water in a saucepan and turn off the heat.
Place the bowl with the egg mixture over the saucepan, add the butter and continuously whisk until the mixture is thick enough that the whisk marks hold in the curd, about 10 minutes. Immediately pour through a strainer into another bowl, cover with plastic wrap directly on the curd surface so that it doesn’t develop a skin and chill.
Preheat the oven to 325ºF.
In a mixing bowl, combine the Clean Snax®, butter and 2 tablespoons of sugar. Press equal portions of the mixture into 36 paper muffin cups inserted into muffin tins. Bake for 25 minutes, remove them and set aside.
In a standing mixer, beat the rest of the sugar, the cream cheese and the next 4 ingredients together until well combined. Add the eggs, one at a time, after each is incorporated. Pour equal portions into each of the muffin cups.
Place the muffin tins into a high-sided baking dish and pour water halfway up the side of the muffin tins. This will be the water bath. Bake, in the preheated oven, for 25-30 minutes or until set.
Cool completely and chill for at least 2 hours.
To serve, spoon or pipe the lemon curd onto the cheesecakes and enjoy.
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