Citrus-Scented, Cheese Cupcake With Lemon Curd And Chocolate Curls

  1. METHODrnrnI. CrustrnrnAdjust the oven rack to lower-middle position and heat the oven to 325F degreesrnrnPrepare a muffin/cupcake bake ware with silicon cups (that is what I do for a foolproof method and the look is attractive too); but you can use cupcake liners of your preferencernrnToast the pecans for 10 minutes; mixing and turning them during half-timernrnCool the pecans on a rack then process them in a Food Processor to fine, even crumbs (you should use about 3 ounces for the base)rnrnProcess the crackers in the Food Processor, to fine, even crumbs (you should use about 5 ounces for the base)rnrnPour both crumbs into a clean bowl and mix them wellrnrnAdd the sugar and mix well to incorporaternrnMelt the butterrnrnPour the warm, melted butter into the crumb mix and mix the mixture until it is evenly moistened and resembles wet sandrnrnPlace two tablespoon of the mixture into each of the prepared silicone cups and press it firmly to the bottom and as much as you can to the sides (you can use a small measuring cup to assist you in the pressing of the crumbs).rnrnBake until golden brown (about 10 minutes)rnrnCool on a wire rack to room temperature (about 30 minutes)rnrnWhen cooled, set the pan as is (with the baked crumbs in the silicon cups) into a roasting pan and fill the roasting pan with warm water so that it is about half the height of the muffin/cupcake pan.
  2. THE FILLINGrnrnZest the lemonrnrnSqueeze the lemons (measure out 1/2 cup juice for use)rnrnCut the vanilla bean into half and scrape the content with the blunt side of the knife into the heavy creamrnrnWarm the cream in a non-reactive pan to the point of boil, then move the pan off the heat source and let it rest until usernrnProcess a quarter cup sugar and lemon zest with a wooden spoon until the zest is absorbed completely into the sugar and makes the sugar moist, and pale yellow in color.rnrnStir into the sugar mixture the rest of the sugar (1 cup)rnrnProcess the farmer- and goat cheese in the Food Processor until the cheese will resemble cream cheese (It my take up to 5 minutes)rnrnPlace the cheese mixture into the Kitchen Aid Mixer bowl, add the sugar/lemon zest mixture in a slow, steady stream while using the paddle; increase the speed to medium and continue to beat the mixture until it is creamy and smooth, scraping down the bowl sides with a rubber spatula, as needed.rnrnReduce the speed to medium-low, and add the eggs, 2 at a time; beat the mixture until the eggs are incorporated. Scrape the side and bottom of the bowl well, after each addition.rnrnAdd the lemon juice and salt and mix until just incorporatedrnrnAdd the heavy cream with the vanilla, and mix until just incorporatedrnrnGive the batter a final scrap, stir with a rubber spatula to make sure that there are no lumps in the batterrnrnPour the cheese mixture into each of the silicon cups (leave about 1/8 inch at the top)rnrnIncrease the temperature in the oven to 350FrnrnThe first 15 minutes place a wooden spoon in the door of the oven (the oven door will remain open); rnrnThen take away the spoon, close the oven door and bake the cupcakes for another 20 minutes (but you may need to check earlier, because the timing depends on your oven)rnrnThe cupcake is done when the center jiggles slightly, the sides just start to puff, the surface is not shiny and the instant-read thermometer inserted into the center of the cake registers 150F degreernrnTurn off the oven and prop open the oven door with the handle of the wooden spoon; allow the cupcake to cool in the water bath in the oven for 1 hourrnrnTake out the pan after 1 hour, and place it on a wire rack and continue to let it cool for 2 more hours
  3. The Lemon CurdrnrnHeat the lemon juice in small non-reactive saucepan over a medium heat, until hot, but not boilingrnrnWhisk the eggs and the egg yolk in a medium non-reactive bowl and gradually whisk in the sugarrnrnWhisking constantly then slowly pour the warm lemon juice into the egg mixture and then return the mixture to the saucepan and cook over medium heat, while stirring constantly with a rubber spoon, until the mixture register 170F degrees on an instant-read thermometer and thick enough to cling to the spoonrnrnImmediately remove pan from the heat source and stir the butter into the mixture until incorporatedrnrnStir in the vanilla extract and saltrnrnPour the curd through a fine mash strainer to assure that there are no lumps in the curve, into a small non-reactive bowlrnrnCover the surface of the curd directly with plastic wrap and refrigerate until needed
  4. ASSEMBLE THE CUPCAKErnrnWhen the cheese cupcake is cool, take about a heaping tablespoon of the curd and spread it on top of each of the cheese-cupcakernrnrefrigerate at least for 4 hours or over nightrnrnTo serve, remove the silicon cup and place the cupcakes on a serving plate (you could also remove the silicon cup prior to placing the lemon curd on the top of the cupcake, but I believe it iseasier to work with the cupcake while it is with the silicon cuprnrnTake a vegetable peeler and drop a few chocolate curls on top of of the lemon curd

crust, crackers, pecans, sweet, sugar, salt, fillling, farmer cheese, cheese, lemon zest, lemon juice, eggs, egg yolk, heavy cream, sugar, vanilla bean, sour cream, salt

Taken from food52.com/recipes/12416-citrus-scented-cheese-cupcake-with-lemon-curd-and-chocolate-curls (may not work)

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