my thought process in making these mini-cheesecakes was to comfort my roommate. she is in the throes of Harry Potter. when i made these last week, she was towards the end of the 5th novel and i knew a death was eminent. something needed to be available to her to nibble on. it was the least i could do, after all, i was the one who introduced her to the wizarding world.
the flavor of the cheesecake was a bit of puzzle for me. i normally go with the standard coffee or chocolate but this time, i noticed that LiveStrong with the Taste of Yellow 2009 was happening around now. so i went with lemon and ginger, for a last hoorah for summer and to show my support to such a worthy cause. this project is a way for food bloggers to raise awareness of cancer issues, thru their own experiences, indirectly or directly. i say a prayer to all who have been touched by this disease in any way.
Mini-Ginger Cheesecake Topped with Lemon Curd
adapted from The Craving Chronicles and Wives with Knives, respectively.
*note, i used a simple graham cracker crust. for 12 mini cupcakes molds, i used 5 sheets of graham cracker and i *think* 3TBL melted butter and just put them on the bottoms.
for the cheesecake filling:
8 oz. cream cheese, softened
1/8 cup of sugar
1/8 cup of ginger syrup
4 pieces of candied ginger, finely diced
Preheat oven to 375° F. Line 12 cups of a mini muffin tin with paper liners or grease each cup very well.
For the filling, combine all the ingredients except for the candied ginger and mix with a handmixer, until smooth. Fold in the candied ginger. Spoon mixture into the cups, evenly distributing throughout all the cups.
Bake for 7-8 minutes. You don't want to cool them all the way thru, because the lemon curd will be put on top and then baked. It'll all bake thru at that point.
for the Lemon Curd:
4 egg yolks
1 tablespoon corn starch
1/2 cup of sugar, 1/4 ginger syrup
3/4 cup water
1/4 cup fresh lemon juice
2 teaspoons lemon zest
2 teaspoons worth of diced candied ginger
2 tablespoons butter
Blend egg yolks with the cornstarch, ginger syrup and sugar in a saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium, stirring constantly, until mixture thickens. Remove from heat, add lemon zest, candied ginger and butter. Cool for 10 minutes.
When ready to assemble, spoon over top of mini-cheesecakes. Bake for another 8-10 minutes, but no more than 15 minutes, until edges turn golden brown. Cool completely on rack before refrigerating. Serve cold.
i served this the next night and it was creamy with just a hint of tartness. the ginger taste was mellow, which is how the roommate likes it.
Today's Song: Kings of Leon, Notion