Lemon Cheesecake Cupcakes

Filling:
2 pkg. cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 pkg. lemon curd (from Whole Foods)

Crust:
Graham crumbs
butter
brown sugar

Icing:
1 pkg. cream cheese
1 tsp. vanilla
icing sugar to taste
homemade mascarpone to taste

For the crust, mix all of the ingredients into a large bowl until the crumbs absorb all of the butter. Add a large spoonful into each cup and firmly compress to the bottom. I used the bottom of my 1/4 cup measuring cup to press down with.

For the filling, blend all of the ingredients in a food processor. I blend the cream cheese first for a few minutes, then add the sugar and cream them for another two minutes. This will make the cheesecake softer. Bake at 350 for 30 minutes. Turn off the oven and let them sit inside for another 30 minutes. This will leave the tops nice and flat. Let them finish cooling in the fridge before icing.

If you're using homemade mascarpone for the icing, prepare it at least one night before. For the rest of the ingredients, blend them in a food processor. You can add the icing sugar to taste. If you want more of a cheesy taste add less, if you want it sweeter add more. Mix it with the mascarpone by hand or with a processor.

Spread a thin layer of the icing on top of the cupcake. To achieve the flower effect, I used an icing gun that comes with a flower tip. I used edible flower petals from St. Lawrence Market and edible pearls from William Sonoma.