These individual lemon curd cheesecakes are a light and tangy (and can be made with low-fat cream cheese to reduce the calories). They make a delectable afternoon tea treat or a delightful dessert.
Makes 16
Prep Time: 30 mins
Cook Time: 10 mins + 3 hours setting time
Ingredients:
For the Cheesecakes:
1 cup of ground digestive biscuits
75g butter, melted
220g cream cheese
1/2 cup sugar + 1 tbsp
2 tsp vanilla extract
1 cup of whipping cream
For the Lemon Curd:
1/2 cup of fresh lemon juice (the juice of two lemons)
1/2 cup of granulated sugar
2 large eggs
30g unsalted butter, diced
For Decoration:
16 raspberries (optional)
lemon zest, grated
Method:
Line a muffin tin with cupcake or muffin cases. Combine the digestive biscuit crumbs, 1 tbsp of sugar and the melted butter in a bowl. The mixture should have the consistency of wet sand. Place 1 ½ tablespoons of mixture into each mold. Press the mixture down firmly with the back of a teaspoon to form the crust.
In another bowl, beat the cream cheese and sugar together until it is light and fluffy. Stir in the vanilla extract.
In yet another bowl, whisk the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, until it is combined. Top the cheecake crusts with the filling, until level or just below the level of the tin. Smooth with the back of a teaspoon.
Pop these in the fridge while you make the lemon curd.
In a medium bowl, whisk the lemon juice, sugar and eggs together until they are combined and most of the sugar has dissolved. Pour the lemon mixture into a small, nonreactive saucepan. Cook over medium heat, stirring with a wooden spoon. When the curd is steaming, but not boiling, and thickened, remove it from the heat. Add the butter and stir until it has melted. Pour the curd through a strainer to get rid of any lumps. Set aside to cool slightly.
Once the curd has cooled to just above room temperature, spoon the mixture onto the top of the cheesecakes. Tilt the tin so the curd covers all of the way to the edge of the cupcake cases.
Sit one raspberry in the middle of each cheesecake and sprinkle lightly with the grated lemon zest. Return to the fridge until fully set – around 3-4 hours.
Gently remove the cupcake case before serving.
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