Mini Lemon Sponge Cheesecakes with Lemon Curd. 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. These adorable mini lemon curd cheesecakes with buttery cookie crust is the perfect dessert and will have your guests asking for more!
Top them with some fresh whipped cream and berries for an easy dessert everyone will love! I think it's safe to say that the mini cheesecake obsession is. These Lemon Cheesecakes have three layers. You can have Mini Lemon Sponge Cheesecakes with Lemon Curd using 23 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mini Lemon Sponge Cheesecakes with Lemon Curd
- It’s 175 grams of Unsalted butter.
- Prepare 3/4 cup of Sugar.
- You need 175 grams of Self-rising flour , sifted.
- It’s 1 tsp of Baking powder.
- It’s 1 tsp of Vanilla extract.
- You need 1 tsp of Lemon zest.
- You need 3 of Eggs.
- Prepare 2 tbsps of Lemon juice.
- You need 300 grams of Cream cheese , softened.
- You need 150 of Sour cream , softened.
- It’s 1/2 cup of Sugar.
- It’s Pinch of Salt.
- Prepare 1/2 tsp of Vanilla extract.
- It’s 1 tsp of Lemon juice.
- It’s 1 tsp of Lemon zest.
- It’s 2 of Eggs large , room temperature.
- You need 1/2 cup of Cornflour.
- You need 1 cup of Caster sugar.
- You need 1/2 cups of Lemon juice.
- It’s 1¼ cups of Water.
- It’s 2 tsps of Lemon zest , grated.
- It’s 3 of Egg yolks.
- Prepare 60 g of 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 Drops are a perfect treat for lemon fans. Tiny lemon cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting.
Mini Lemon Sponge Cheesecakes with Lemon Curd instructions
- 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.
Fresh lemon zest is the secret to incredible lemon flavor, so don't leave it out. If you love lemons, you are really in for a treat! Mini Lemon Sponge Cheesecakes discovered by Lena hearting. Mini Lemon Raspberry Cheesecakes are wonderfully sweet & tart at the same time! I have a confession to make: I am a binge drinker.
