Mini Cheesecakes with Lemon Curd

24 Jun

So a while ago I celebrated my birthday and wanted to take some nibbles to work for my colleagues. Now work nibbles are a tricky thing.  You need something that will transport easily, that won’t be too fussy to eat and something that doesn’t require plates or cutlery.   All of the above screams CUPCAKES, but cupcakes are so done, aren’t they? Besides I wanted cheesecake.  I love cheesecake.  If  cheesecake isn’t available by the bucket load in the afterlife, I’m not going. Besides it’s my party and I’ll eat cheesecake if I want to.

So I hauled out my favourite baked cheesecake recipe and miniaturised it.

For the Cheesecake:

  • 4 Tbs (60gm butter) melted
  • 175 gm digestive biscuits
  • 500 gm creme fraiche
  • 500 gm ricotta
  • 175 gm caster sugar
  • 2 Tbs honey
  • zest of one lemon
  • 1tsp lemon essence
  • 3 eggs
  • 12 raspberries and 12 Blueberries

For the Lemon Curd:

  • 3 eggs
  • 4 Tbs (60gm butter)cut into about 10 cubes and chilled
  • The juice and zest of 2-3 lemons
  • 150 gm sugar

Preheat the oven to 160 °C .  Then crush the digestive biscuits in a food processor (or however you wish) into a fine crumb and mix with the melted butter to make a crust for the cheesecakes.

Line two 12 hole  muffin tins with cupcake cases and divide the crumb mix evenly between the cases and press it down using the back of a teaspoon until it is compacted. Place the muffin tins in the fridge and allow  to rest.

Put the ricotta, creme fraiche, caster sugar, lemon zest of one lemon, lemon essence and honey in a large bowl and beat until smooth with a hand mixer or with a spoon.  Then add the eggs one at a time and beat until each egg is very well incorporated before adding the next egg.

Take the muffin tins out of the fridge and fill the cases by spooning the cheese mixture on top of the biscuit crust. Put tins into the oven for 30-35  minutes until the cheese cakes resemble the ones below.  At the half way mark, rotate the tins to ensure even results.

Don’t worry about the cracked, sunken tops.  That’s what’s going to hold the lemon curd for us.   To make the lemon curd, put a heat resistant bowl in a pot of water, making sure the water doesn’t touch the bottom of the bowl and bring to a medium heat.  Add the sugar, lemon zest and juice and the eggs to the bowl and whisk.

Whisk constantly at a slow, steady pace.  After a while, about ten minutes, the mixture will thicken noticeably.  The mixture should be thick enough to coat the back of a spoon.

Remove the bowl from the pan and stir in the butter, one piece at a time.  Wait until each piece has melted before stirring in the next one.

Now allow both the cheesecakes and the lemon curd to cool and then spoon a teaspoon or so of curd into the hollow of each cheesecake, smooth and top with a berry or whatever else takes your fancy.  Easy to eat, easy transport and DELICIOUS.

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4 Responses to “Mini Cheesecakes with Lemon Curd”

  1. afracooking July 1, 2012 at 7:05 pm #

    These look delicious! I wish I could bite into one right now!!

  2. cathyn61 July 4, 2012 at 11:48 am #

    I’m joining you in the afterlife if there’s cheesecake. I love the stuff! But many times I can’t order it in a restaurant because i have to eat gluten free. Imagine my pain! But i will be trying your recipe making a couple of substitutions so I can eat & enjoy! will let you know how it works out.

    • fudgingood July 4, 2012 at 4:47 pm #

      My original recipe was made with Gluten free digestive biscuits as someone close to me is a celiac and it worked really well, although I had to add a little more butter to the crust. I look forward to hearing about your success 😀

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