Mini Lemon Sponge Cheesecakes with Lemon Curd

How to Cook Recipes Mini Lemon Sponge Cheesecakes with Lemon Curd using 23 ingredients and 7 steps

Mini Lemon Sponge Cheesecakes with Lemon Curd -

You can cook Mini Lemon Sponge Cheesecakes with Lemon Curd using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients make Mini Lemon Sponge Cheesecakes with Lemon Curd

1. Prepare 175 grams Unsalted butter.
2. It's 3/4 cup Sugar.
3. Prepare 175 grams Self-rising flour , sifted.
4. It's 1 tsp Baking powder.
5. It's 1 tsp Vanilla extract.
6. It's 1 tsp Lemon zest.
7. Prepare 3 Eggs.
8. Prepare 2 tbsps Lemon juice.
9. You need 300 grams Cream cheese , softened.
10. You need 150 Sour cream , softened.
11. Prepare 1/2 cup Sugar.
12. It's Pinch Salt.
13. It's 1/2 tsp Vanilla extract.
14. You need 1 tsp Lemon juice.
15. It's 1 tsp Lemon zest.
16. Prepare 2 Eggs large , room temperature.
17. It's 1/2 cup Cornflour.
18. You need 1 cup Caster sugar.
19. It's 1/2 cups Lemon juice.
20. It's 1¼ cups Water.
21. You need 2 tsps Lemon zest , grated.
22. It's 3 Egg yolks.
23. Prepare 60 g Unsalted butter , chopped.

Mini Lemon Sponge Cheesecakes with Lemon Curd step by step

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.

Mini Lemon Sponge Cheesecakes with Lemon Curd - Thank you and good luck