Dessert

Step-by-Step Guide to Prepare Yummy Mini Lemon Sponge Cheesecakes with Lemon Curd

By John Murray 23 November 2019
Step-by-Step Guide to Prepare Yummy Mini Lemon Sponge Cheesecakes with Lemon Curd
Step-by-Step Guide to Prepare Yummy Mini Lemon Sponge Cheesecakes with Lemon Curd

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Mini Lemon Sponge Cheesecakes with Lemon Curd. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Mini Lemon Sponge Cheesecakes with Lemon Curd Recipe. 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.

You can have Mini Lemon Sponge Cheesecakes with Lemon Curd using 23 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mini Lemon Sponge Cheesecakes with Lemon Curd

  1. It’s 175 grams of Unsalted butter.
  2. Prepare 3/4 cup of Sugar.
  3. It’s 175 grams of Self-rising flour , sifted.
  4. You need 1 tsp of Baking powder.
  5. Take 1 tsp of Vanilla extract.
  6. You need 1 tsp of Lemon zest.
  7. Prepare 3 of Eggs.
  8. You need 2 tbsps of Lemon juice.
  9. It’s 300 grams of Cream cheese , softened.
  10. It’s 150 of Sour cream , softened.
  11. It’s 1/2 cup of Sugar.
  12. It’s Pinch of Salt.
  13. Prepare 1/2 tsp of Vanilla extract.
  14. Make ready 1 tsp of Lemon juice.
  15. It’s 1 tsp of Lemon zest.
  16. Make ready 2 of Eggs large , room temperature.
  17. You need 1/2 cup of Cornflour.
  18. Take 1 cup of Caster sugar.
  19. Prepare 1/2 cups of Lemon juice.
  20. It’s 1¼ cups of Water.
  21. Make ready 2 tsps of Lemon zest , grated.
  22. Take 3 of Egg yolks.
  23. It’s 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 cheesecakes are perfect for spring holidays, baby and bridal showers, and of course, brunch!Back again with another cheesecake recipe.

Mini Lemon Sponge Cheesecakes with Lemon Curd instructions

  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.

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 Lemon Cheesecakes have three layers.

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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