Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mini lemon sponge cheesecakes with lemon curd. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
While I love a traditional cheesecake, I always think there's something a little bit more sophisticated about serving individual 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. While I love a traditional cheesecake, there is something special about serving up individual portions to your guests. Mini Lemon Cheesecakes topped with homemade lemon curd and fresh raspberries creates the perfect dessert for any Mother's Day celebration.
Mini Lemon Sponge Cheesecakes with Lemon Curd is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Mini Lemon Sponge Cheesecakes with Lemon Curd is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mini lemon sponge cheesecakes with lemon curd using 23 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
- Make ready 175 grams Unsalted butter
- Get 3/4 cup Sugar
- Take 175 grams Self-rising flour , sifted
- Make ready 1 tsp Baking powder
- Get 1 tsp Vanilla extract
- Get 1 tsp Lemon zest
- Make ready 3 Eggs
- Get 2 tbsps Lemon juice
- Take 300 grams Cream cheese , softened
- Get 150 Sour cream , softened
- Prepare 1/2 cup Sugar
- Make ready Pinch Salt
- Get 1/2 tsp Vanilla extract
- Prepare 1 tsp Lemon juice
- Get 1 tsp Lemon zest
- Make ready 2 Eggs large , room temperature
- Prepare 1/2 cup Cornflour
- Get 1 cup Caster sugar
- Prepare 1/2 cups Lemon juice
- Make ready 1¼ cups Water
- Get 2 tsps Lemon zest , grated
- Take 3 Egg yolks
- Get 60 g Unsalted butter , chopped
Each individual cheesecake starts with a Graham Cracker Crust. Next, is a creamy smooth and dense Lemon Curd: In a heatproof bowl, preferably stainless steel, placed over a saucepan of simmering water, whisk together the eggs, sugar, and. These mini lemon cheesecakes are perfect for spring holidays, baby and bridal showers, and of course, brunch! Back again with another cheesecake recipe.
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
I'm trying to squeeze in one last springy treat that would be perfect for your Easter spread. If cheesecake isn't on your must-make list. These adorable mini lemon curd cheesecakes with buttery cookie crust is the perfect dessert and will have your guests asking for more! Cream cheese will not blend smoothly if it's fridge cold and the overall cheesecake will be much smoother if all the ingredients are at room temperature when mixed. For delicious Mini Lemon Curd Sponge Cakes then view our easy to follow recipe here at Lakeland.
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