Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mini lemon sponge cheesecakes with lemon curd. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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. I come from a cheesecake obsessed family.
Mini Lemon Sponge Cheesecakes with Lemon Curd is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Mini Lemon Sponge Cheesecakes with Lemon Curd is something that I have loved my entire life.
To get started with this particular recipe, we have to 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:
- Prepare 175 grams Unsalted butter
- Take 3/4 cup Sugar
- Prepare 175 grams Self-rising flour , sifted
- Prepare 1 tsp Baking powder
- Make ready 1 tsp Vanilla extract
- Get 1 tsp Lemon zest
- Prepare 3 Eggs
- Make ready 2 tbsps Lemon juice
- Get 300 grams Cream cheese , softened
- Make ready 150 Sour cream , softened
- Prepare 1/2 cup Sugar
- Make ready Pinch Salt
- Make ready 1/2 tsp Vanilla extract
- Make ready 1 tsp Lemon juice
- Prepare 1 tsp Lemon zest
- Make ready 2 Eggs large , room temperature
- Take 1/2 cup Cornflour
- Get 1 cup Caster sugar
- Get 1/2 cups Lemon juice
- Prepare 1¼ cups Water
- Prepare 2 tsps Lemon zest , grated
- Make ready 3 Egg yolks
- Prepare 60 g Unsalted butter , chopped
Home > Recipes > Baking > Cake Recipes > Mini Lemon Curd Sponge Cakes. To make the buttercream, cream together the butter, icing sugar and vanilla extract until pale and light. 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.
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
These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling. Cream cheese: It's best to use bricks of cream cheese and avoid cream cheese spread in a tub. Lemon juice and zest: Use fresh lemon juice in this. For delicious Mini Lemon Curd Sponge Cakes then view our easy to follow recipe here at Lakeland. Mini Lemon Cheesecakes with Ginger Cookie Crust.
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