LEMON CHEESECAKES WITH LEMON CHANTILLY CREAM
Steps:
- FOR CREAM: Whisk first 4 ingredients and 1/2 cup sugar in medium metal bowl. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk until curd thickens and thermometer inserted into curd registers 160 degrees, about 5 minutes. Remove from over water; whisk in butter. Chill 6 hours. Beat chilled cream and remaining 1 tablespoon sugar in medium bowl until cream holds peaks; fold lemon cream into curd in 2 additions. (Can be made 2 days ahead. Cover and refrigerate.) FOR CRUST: Generously butter twelve 1/3-cup-capacity disposable muffin cups (two 6-cup pans). Mix shortbread crumbs and butter in bowl. Pack 1 generous tablespoon crumb mixture on bottom of each prepared cup. Freeze 30 minutes. FOR FILLING: Preheat oven to 325. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar and mascarpone cheese, then eggs, 1 at a time. Beat in lemon juice and lemon peel. Divide filling among muffin cups. Place muffin pans in large roasting pan. Pour 1 inch of water into roasting pan. Bake cakes until filling is set in center, about 40 minutes. Remove muffin pans from water. Chill cakes uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Cut around cakes to loosen. Push bottom of muffin cups up, releasing cakes. Top cakes with lemon cream and serve. *Italian cream cheese, available at Italian markets and many supermarkets.
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