Sundays are almost always cake baking days in my world. Except during Lent, which has – thankfully – ended with today’s Easter celebration. Which wasn’t much of a celebration this year, as I woke up with a stiff neck and a UTI (too much information, I know … but as I said before, I like to keep it real here), so instead of taking my kids happily to church to celebrate the Resurrection, I ended up in the emergency room to get antiobotics and subsequently spend the day catching up on movies I’d missed over the last decade.
But back to the cake! This week’s Easter cake was a cheesecake – or cheesecake cupcakes, to be exact. I found the recipe on Pinterest weeks ago. Since I’d given up cake for Lent, I could not wait to make – or eat – these tasty treats. Which means I sort of cheated by baking them the night before and eating the first one the same night as well. I’m pretty sure it was midnight by the time I got around to taste-testing these, which means that technically it was Easter Sunday and I was in the green zone.
Regardless of whether I was “allowed” to eat cake again or not, these little lemony cakes were delicious. Lemon curd is part of the recipe, and as I’m cheap and love any excuse to make fresh lemon curd, I made it myself earlier in the day, using another recipe found on Pinterest. The lemon curd turned out pretty delicious and was worth the extra time it takes to make it. I listened to their advice to use a hand blender to puree the curd rather than straining it. This resulted in a sort of fluffy curd, which was very tasty and easier than straining. What I didn’t love so much was that the mixing lightened the color, so that lovely yellow curd color ended up a very pale yellow. But the taste and texture tasted divine.
The cheesecakes themselves were delicious as well and worth making if you like lemon. I’m not sure that ricotta cheese was necessary, either in the recipe or the title, as I couldn’t really taste a difference between regular cheesecake made from cream cheese, and this one with cream cheese and ricotta. In any case, they turned out yummy. The cheesecake had a nice, light lemon vanilla flavor, the crust was sweet, and the curd on top added a great tangy pop of lemon too. (As a side note, you can’t easily find graham crackers here, so I use the German “Butterkeks” instead, and that works fine for crusts).
I’m embarrased to admit how many of these little sweets I have eaten since making them last night, but I’m certain it was more than cheesecake than anyone should eat in a 24-hour period. But hey, I went about 40 days without cake, so I think a big cheesecake splurge was in order.