Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mini lemon sponge cheesecakes with lemon curd. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mini Lemon Cheesecakes topped with homemade lemon curd and fresh raspberries creates the perfect dessert for any Mother's Day celebration. I come from a cheesecake obsessed family. Whether it's mini cheesecakes in jars for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a.

Mini Lemon Sponge Cheesecakes with Lemon Curd is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Mini Lemon Sponge Cheesecakes with Lemon Curd is something which I’ve loved my entire life. They are nice and they look wonderful.

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

Lemon juice and zest: Use fresh lemon juice in this. These mini lemon cheesecakes are perfect for spring holidays, baby and bridal showers, and of course, brunch! Back again with another cheesecake recipe. I'm trying to squeeze in one last springy treat that would be perfect for your Easter spread.

Steps 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

If cheesecake isn't on your must-make list. For delicious Mini Lemon Curd Sponge Cakes then view our easy to follow recipe here at Lakeland. Each recipe includes photos & full instructions. Moist and soft Mini Lemon Bundt Cakes, step by step recipe on how to make Mini Lemon Bundt Cakes,amazing Mini Lemon Bundt Cakes with. In a small saucepan, combine lemon zest, lemon juice, sugar, and eggs.

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