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desserts-baking

Mini Lemon Curd Cheesecakes

A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.

45 4
Mini Lemon Curd Cheesecakes | DonalSkehan.com, A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.

desserts-baking

Mini Lemon Curd Cheesecakes

A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.

Thursday, April 28, 2016

For the base:

100g plain digestive biscuits

50g butter

For the filling:

250g mascarpone

250g cream cheese

50g icing sugar

1 tsp vanilla bean paste

For the lemon curd:

200g caster sugar

Grated zest of 4 lemons and juice of 3–4 (approx 120ml)

4 large egg yolks

100g butter, diced

Resealable bag

Rolling pin

Saucepan

4 x mini serving jars/glasses

Mixing bowl

Piping or ziplock bowl

 

45 mins + chill time
Serves 4

While I love a traditional cheesecake, there is something special about serving up individual portions to your guests. This version is rich and creamy, balanced with a delicious tart hit from homemade lemon curd. Well worth a try!

 

Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument you can do serious damage with, until you have fine crumbs.
Melt the butter in a saucepan then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the bases of four mini serving jars. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
Whisk together the cream cheese and mascarpone in a mixing bowl until well combined. Stir through the icing sugar and vanilla bean paste.
Using a piping bag or ziplock bag with corner cut off, pipe the cheesecake filling into the mini serving jars, then cover and place in the fridge to chill and set for at least 2-3 hours.
For the lemon curd: place the butter, sugar, lemon juice and zest in a saucepan and place over a low heat until the butter is melted. Whisk the egg yolks to combine and then pour slowly while whisking into the warm mixture in the pan.
Heat gently, stirring continuously until thickened, you will know it’s ready when it coats the back of a spoon. Set aside to cool.
To serve spoon a tablespoon of the lemon curd on top of each of mini cheesecakes and garnish with a sprig of mint.
45 mins + chill time
Serves 4

Ingredients

For the base:

100g plain digestive biscuits

50g butter

For the filling:

250g mascarpone

250g cream cheese

50g icing sugar

1 tsp vanilla bean paste

For the lemon curd:

200g caster sugar

Grated zest of 4 lemons and juice of 3–4 (approx 120ml)

4 large egg yolks

100g butter, diced

You'll Need

Resealable bag

Rolling pin

Saucepan

4 x mini serving jars/glasses

Mixing bowl

Piping or ziplock bowl

 

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  • Abby Woo

    How much calories is this recipe?

    • http://www.donalskehan.com/ Donal Skehan

      I’m afraid I don’t know and wouldn’t want to guess as I’m not a dietitian. Sorry! Tastes good though! :)

  • Gabriela Georgiana Chitu

    Can I make it the classic way ? I mean in a big round shape. The cream cheese is solid enough ?

    • http://www.donalskehan.com/ Donal Skehan

      Yep should be ok but the setting time will vary depending on the size you go for. :)