Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mini lemon sponge cheesecakes with lemon curd. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mini Lemon Sponge Cheesecakes with Lemon Curd is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mini Lemon Sponge Cheesecakes with Lemon Curd is something that I have loved my whole life.
These adorable mini lemon curd cheesecakes with buttery cookie crust is the perfect dessert and will have your guests asking for more! How to make lemon curd cheesecakes. Use cookies of your choice (Graham crackers/Tennis biscuits if you're South African/Digestives work very well) and crush then mix with melted.
To get started with this particular recipe, we have to first prepare a few components. You can have mini lemon sponge cheesecakes with lemon curd using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
- Get 175 grams Unsalted butter
- Make ready 3/4 cup Sugar
- Prepare 175 grams Self-rising flour , sifted
- Get 1 tsp Baking powder
- Make ready 1 tsp Vanilla extract
- Get 1 tsp Lemon zest
- Make ready 3 Eggs
- Make ready 2 tbsps Lemon juice
- Take 300 grams Cream cheese , softened
- Get 150 Sour cream , softened
- Take 1/2 cup Sugar
- Take Pinch Salt
- Get 1/2 tsp Vanilla extract
- Get 1 tsp Lemon juice
- Prepare 1 tsp Lemon zest
- Take 2 Eggs large , room temperature
- Get 1/2 cup Cornflour
- Prepare 1 cup Caster sugar
- Prepare 1/2 cups Lemon juice
- Take 1¼ cups Water
- Get 2 tsps Lemon zest , grated
- Get 3 Egg yolks
- Make ready 60 g Unsalted butter , chopped
Add in the sour cream, sugar, eggs, and lemon zest. Mix until well combined, making sure to scrap the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin. For the lemon curd: place the butter, sugar, lemon juice and zest in a saucepan and place over a low heat until the butter is melted.
Steps to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
- Preheat oven to 350°. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Then add vanilla, lemon juice and zest. Sift the flour and baking powder together, then add and beat just until combined.
- Place 1 tbsp -Depends on the size- in the bottom of each cavity of a mini cheesecake pan. You will have some batter leftover that will make great cupcakes!
- Bake the sponge bases for 10 minutes while you make the cheesecake. Lower oven temp to 300°
- In a medium-sized bowl beat the cream cheese and sour cream on medium-high speed until smooth. Blend in the sugar until well incorporated. Mix in the salt, vanilla, lemon juice and zest. Finally, beat in the eggs one at a time, mixing well and scraping down the bowl after each addition. Careful not to over mix!
- Spoon the cheesecake mixture onto the sponge bases, fill right to the top. Bake for 14 minutes. Turn the oven off and allow cheesecakes to cool in the pan in the oven.
- To make lemon curd, combine cornflour and sugar in a medium saucepan over low heat, then gradually stir in lemon juice and water and stir until smooth. Cook for 3-5 minutes or until mixture boils and thickens. Remove from heat and stir in lemon zest, egg yolks and butter. Stir until melted. Cover with plastic wrap and cool to room temperature. When ready, add to buttercream, 1 tsp at a time, to taste
- Finish with lemon curd on the top, and garnish with fresh raspberry and peppermint. Serve cool
Remove from the heat and whisk in the cold butter and vanilla bean paste or extract. Strain the curd for a smoother texture. This Lemon meringue cheesecake recipe is decadent and rich - a lemon cheesecake with a ribbon of homemade lemon curd running through the middle and another layer of lemon curd spread across the top. Baked in a Lemon cookie crumb crust and topped with a fluffy toasted meringue every bite is amazing. Mini Lemon Cheesecakes topped with homemade lemon curd and fresh raspberries creates the perfect dessert for any Mother's Day celebration.
So that is going to wrap it up for this special food mini lemon sponge cheesecakes with lemon curd recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
