Mini Lemon Sponge Cheesecakes with Lemon Curd.
Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, mini lemon sponge cheesecakes with lemon curd. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mini Lemon Sponge Cheesecakes with Lemon Curd is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Mini Lemon Sponge Cheesecakes with Lemon Curd is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have mini lemon sponge cheesecakes with lemon curd using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
- Get 175 grams of Unsalted butter.
- Get 3/4 cup of Sugar.
- Prepare 175 grams of Self-rising flour , sifted.
- Prepare 1 tsp of Baking powder.
- Get 1 tsp of Vanilla extract.
- Make ready 1 tsp of Lemon zest.
- Take 3 of Eggs.
- Prepare 2 tbsps of Lemon juice.
- Get 300 grams of Cream cheese , softened.
- Make ready 150 of Sour cream , softened.
- Make ready 1/2 cup of Sugar.
- Get Pinch of Salt.
- Prepare 1/2 tsp of Vanilla extract.
- Make ready 1 tsp of Lemon juice.
- Get 1 tsp of Lemon zest.
- Make ready 2 of Eggs large , room temperature.
- Prepare 1/2 cup of Cornflour.
- Make ready 1 cup of Caster sugar.
- Get 1/2 cups of Lemon juice.
- Prepare 1¼ cups of Water.
- Prepare 2 tsps of Lemon zest , grated.
- Get 3 of Egg yolks.
- Get 60 g of Unsalted butter , chopped.
Instructions 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.
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