Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, mini lemon sponge cheesecakes with lemon curd. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mini Lemon Sponge Cheesecakes with Lemon Curd is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Mini Lemon Sponge Cheesecakes with Lemon Curd is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have mini lemon sponge cheesecakes with lemon curd using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
- Take 175 grams Unsalted butter
- Get 3/4 cup Sugar
- Make ready 175 grams Self-rising flour , sifted
- Prepare 1 tsp Baking powder
- Get 1 tsp Vanilla extract
- Get 1 tsp Lemon zest
- Prepare 3 Eggs
- Make ready 2 tbsps Lemon juice
- Take 300 grams Cream cheese , softened
- Make ready 150 Sour cream , softened
- Take 1/2 cup Sugar
- Prepare Pinch Salt
- Take 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
- Prepare 1 cup Caster sugar
- Make ready 1/2 cups Lemon juice
- Get 1¼ cups Water
- Prepare 2 tsps Lemon zest , grated
- Make ready 3 Egg yolks
- Make ready 60 g Unsalted butter , chopped
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
So that is going to wrap it up for this special food mini lemon sponge cheesecakes with lemon curd recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!