Mini Cheesecakes with Lemon Curd

I’m a girl who listens to Public Radio…


Oh Lord, I LOVE me some public radio.

I want “NPR” to be my first tattoo. At least in my fictional tattoo planning brain.  Committ.

But I just learned that apparently talking back to Public radio at a stop light with your Windows down gives your fellow commuters cause for alarm. Who knew.

So sue me, I Lol hard to ” Wait, Wait don’t tell me!” Ugh, so hilarious. Get into it.

People of the world, don’t ruffle your brow at the girl in the 1997 Ford escort who’s jammin to some “World Cafe” or gasping at the BBC World News. Or taking notes during All Things Considered. It totally ok. She’s stopped at a light. She wouldn’t take notes and drive…. Right…. That’s crazy….

I made some mini cheesecakes for you. And some lemon curd for you. Courtesy of my sister and her cheesecake makin tomfoolery.


Why? Because we love you.
And public radio. Obvi.

MIni Cheesecakes:

For Crust-

1 package Graham Crackers

1 c. Walnuts

1 stick melted butter

dash of cinnamon (optional)

For Filling-

3 packages of cream cheese (room temperature)

3 eggs

3/4 c. of sugar

3 to 4 T. of Flour

milk (for consistency)

1/2 T.  Vanilla

Zest of One Lemon

Juice of Half a Lemon

Preheat oven to 410 degrees.

In a standing mixer, cream the cream cheese and add eggs one at a time. Add sugar and vanilla. Mix for a couple minutes until softened and relatively combined. add the flour, zest, and lemon juice. combine. While on medium low speed, add milk in slow stream until the batter falls down off a spoon in a slow but continuous ribbon.

In a food Processor, add walnuts and pulse until the texture of coarse sand. Remove and set aside in separate bowl. Then add grahams. Pulse until it is the same texture. Add to walnuts. Pour in melted butter and combine.

In two muffin tins, line with baking cups. Put enough crust in the bottom and using a measuring cup, press to cover the bottom. (*to prevent the crust from sticking to the bottom of the measuring cup, press with one hand and twist. Hold the baking cup with the other. success!)

Then add thin layer of Lemon Curd. Spoon batter on top. The cheesecakes don’t “rise” so make sure you put enough in each cup so no one feels Gypped.

Put in the middle rack and set the timer for ten minutes.

Check, if the centers jiggle put them in for another minute or two. You want them to be “set” but not terribly firm. or burned.


Let cool completely and then top with another layer of Lemon Curd and Fresh Raspberries.


Eat for dinner with a glass of wine and Ira Glass.






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