Mini Lemon Sponge Cheesecakes with Lemon Curd
Mini Lemon Sponge Cheesecakes with Lemon Curd

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mini lemon sponge cheesecakes with lemon curd. It is one of my favorites. For mine, 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 popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Mini Lemon Sponge Cheesecakes with Lemon Curd is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Prepare 175 grams Unsalted butter
  2. Take 3/4 cup Sugar
  3. Take 175 grams Self-rising flour , sifted
  4. Get 1 tsp Baking powder
  5. Prepare 1 tsp Vanilla extract
  6. Get 1 tsp Lemon zest
  7. Prepare 3 Eggs
  8. Make ready 2 tbsps Lemon juice
  9. Take 300 grams Cream cheese , softened
  10. Get 150 Sour cream , softened
  11. Get 1/2 cup Sugar
  12. Make ready Pinch Salt
  13. Make ready 1/2 tsp Vanilla extract
  14. Make ready 1 tsp Lemon juice
  15. Make ready 1 tsp Lemon zest
  16. Make ready 2 Eggs large , room temperature
  17. Make ready 1/2 cup Cornflour
  18. Prepare 1 cup Caster sugar
  19. Get 1/2 cups Lemon juice
  20. Take 1¼ cups Water
  21. Get 2 tsps Lemon zest , grated
  22. Make ready 3 Egg yolks
  23. Make ready 60 g Unsalted butter , chopped
Instructions to make Mini Lemon Sponge Cheesecakes with Lemon Curd:
  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

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