Mini Lemon Sponge Cheesecakes with Lemon Curd
Mini Lemon Sponge Cheesecakes with Lemon Curd

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 little bit unique. This will be really delicious.

Mini Lemon Sponge Cheesecakes with Lemon Curd is one of the most well liked of recent trending meals on earth. It is easy, it is fast, 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 whole life.

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.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
  1. Take 175 grams Unsalted butter
  2. Prepare 3/4 cup Sugar
  3. Take 175 grams Self-rising flour , sifted
  4. Make ready 1 tsp Baking powder
  5. Prepare 1 tsp Vanilla extract
  6. Prepare 1 tsp Lemon zest
  7. Take 3 Eggs
  8. Take 2 tbsps Lemon juice
  9. Get 300 grams Cream cheese , softened
  10. Get 150 Sour cream , softened
  11. Make ready 1/2 cup Sugar
  12. Make ready Pinch Salt
  13. Get 1/2 tsp Vanilla extract
  14. Prepare 1 tsp Lemon juice
  15. Prepare 1 tsp Lemon zest
  16. Take 2 Eggs large , room temperature
  17. Make ready 1/2 cup Cornflour
  18. Make ready 1 cup Caster sugar
  19. Make ready 1/2 cups Lemon juice
  20. Make ready 1¼ cups Water
  21. Get 2 tsps Lemon zest , grated
  22. Take 3 Egg yolks
  23. Take 60 g Unsalted butter , chopped

These adorable mini lemon curd cheesecakes with buttery cookie crust is the perfect dessert and will have your guests asking for more! These mini lemon cheesecakes are perfect for spring holidays, baby and bridal showers, and of course, brunch! Back again with another cheesecake recipe. I'm trying to squeeze in one last springy treat that would be perfect for your Easter spread.

Steps to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
  1. 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.
  2. 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!
  3. Bake the sponge bases for 10 minutes while you make the cheesecake. Lower oven temp to 300°
  4. 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!
  5. 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.
  6. 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
  7. Finish with lemon curd on the top, and garnish with fresh raspberry and peppermint. Serve cool

If cheesecake isn't on your must-make list. Mini Lemon Cheesecakes are an easy mini lemon cheesecake recipe with a gingersnap crust, topped with lemon curd and whipped cream! These mini lemon baked cheesecakes are deliciously indulgent without being overly sweet. They're a few bites of pure cheesecake heaven. Mini Lemon Raspberry Cheesecakes are wonderfully sweet & tart at the same time!

So that’s going to wrap it up for this exceptional food mini lemon sponge cheesecakes with lemon curd recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in 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!