Mini Lemon Basque Cheesecakes Recipe

Basque Cheesecake Instructions
2 Preheat oven to 425F (220C)
3 Rub the lemon zest into the sugar to release the lemon oils. Doing this will add a more intense lemon flavor.
4 In a large mixing bowl, combine softened cream cheese and lemon sugar. Mix until smooth.
5 Next, add the eggs one at a time, making sure to mix well after each addition.
6 Slowly pour in heavy cream while mixing.
7 Sift in the cornstarch and salt, then mix until well combined.
8 Line a muffin tin or ramekin with a 4x4 square parchment paper. Pour in the batter up to the rim.
9 Place in the center rack of the oven and bake for 30 minutes. At this point, the top of the cheesecake should be brown. If it is not, you can choose to bake it for a few minutes longer or place it under the broiler until it reaches your desired color. Remove then set aside to cool completely.
10 Once the mini cheesecakes have cooled, carefully pour the lemon curd in the center and serve!
Lemon Curd Instructions
12 In a small pot, add sugar and lemon zest. Using your fingers, rub the lemon zest into the sugar to release the lemon oil.
13 Next, add eggs, egg yolk, lemon juice, and salt. Whisk until smooth.
14 Heat the pot over low heat, making sure to stir constantly. Once slightly thickened, remove from heat. It should look like a very loose jam.
15 Stir in the cold butter until well combined.
16 At this point, you can strain for a smoother consistency or enjoy as is.
17 Set aside to cool before serving.