Mini Lemon Cheesecakes
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Mini Lemon Cheesecakes

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Ingredients

Adjust Servings:
For the bottom:
200 g Gingerbread cookies
75 g Butter
For the filling:
400 g Cream cheese
130 g Crystal sugar
175 ml Sour cream
2 Large eggs
1 1/2 tbsp Lemon juice
For the lemon curd:
2 Lemons juice and zest
125 g Butter
200 g Crystal sugar
2 Large eggs
For the whipped cream
2 tbsp Crystal sugar
250 ml Whipping cream
Cuisine:

Ingredients

  • For the bottom:

  • For the filling:

  • For the lemon curd:

  • For the whipped cream

Directions

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Imagine: a bottom of gingerbread cookies, a creamy cheesecake filling, a fresh sweet lemon curd topping and soft whipped cream.

Preheat the oven to 150 degrees. Fill an aluminum muffin mold with paper molds.

For the bottom: Put a pan on the stove with the butter to melt it and in the meantime grind the cookies in the food processor. Stir the butter through the cookies until it is completely mixed. Spread the mixture over the bottoms of the muffin cups and press firmly. Put in the refrigerator.

For the filling: Take a mixing bowl and mix the cream cheese together with the sugar for a few minutes until smooth and creamy. Then add the sour cream and a little lemon juice and mix well. Put the mixer away and add the eggs one by one.

Divide the batter over the bottoms and put them in the oven for 30 – 35 minutes. When you take them out of the oven, the middle of the cheesecakes won’t be completely firm yet, but that is how it should be. They sink in a little and stiffen up in the fridge. Let them cool well and then put them in the refrigerator for at least 2 hours.

For the lemon curd: Grate the lemons and squeeze out the juice. Put a large bowl on a pan with a layer of water on medium-low heat (au bain-marie). Put butter, sugar and lemon zest in this bowl and stir until the butter is completely melted. Stir in the lemon juice.

Remove the bowl from the heat, let it cool down and in the meantime, beat the eggs in a new bowl. Pour a dash of the lemon mixture into your eggs and beat well. Then add everything together in the large bowl, stir well together and put back on the pan on medium-low heat.

Due to the heat of the water in the pan, the mixture will slowly become thicker. This takes about a quarter of an hour. Continue stirring regularly for a quarter of an hour until the mixture reaches the thickness-range and then remove from the heat to cool.

Next proceed by making the whipped cream. Place the sugar into the mixing bowl and add the whipped cream. Whisk just until the cream reaches stiff peaks.

When you finish and serve the cheesecakes you first have to remove the muffin molds carefully. Put a scoop of lemon curd on each mini cheesecake. Fill a piping bag with a round nozzle with the whipped cream and spray a nice swirl on the lemon curd.

 

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