Without fail recipe ultimate Mini Lemon Sponge Cheesecakes with Lemon Curd easy, tasty, practical.
Good Evening every body, at this time you get present recipe Mini Lemon Sponge Cheesecakes with Lemon Curd with 23 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 7 stages of easy cooking Mini Lemon Sponge Cheesecakes with Lemon Curd.
Ingredients all Mini Lemon Sponge Cheesecakes with Lemon Curd
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Needed 175 grams : Unsalted butter.
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Needed 3/4 cup : Sugar.
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Needed 175 grams : Self-rising flour , sifted.
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Prepare 1 tsp : Baking powder.
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Needed 1 tsp : Vanilla extract.
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Needed 1 tsp : Lemon zest.
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Needed 3 : Eggs.
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Needed 2 tbsps : Lemon juice.
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Needed 300 grams : Cream cheese , softened.
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Needed 150 : Sour cream , softened.
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Prepare 1/2 cup : Sugar.
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Prepare Pinch : Salt.
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Needed 1/2 tsp : Vanilla extract.
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Needed 1 tsp : Lemon juice.
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Needed 1 tsp : Lemon zest.
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Prepare 2 : Eggs large , room temperature.
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Needed 1/2 cup : Cornflour.
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Needed 1 cup : Caster sugar.
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Needed 1/2 cups : Lemon juice.
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Needed 1¼ cups : Water.
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Needed 2 tsps : Lemon zest , grated.
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Prepare 3 : Egg yolks.
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Prepare 60 g : Unsalted butter , chopped.
If all ingredients Mini Lemon Sponge Cheesecakes with Lemon Curd it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Mini Lemon Sponge Cheesecakes with Lemon Curd
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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..
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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!.
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Bake the sponge bases for 10 minutes while you make the cheesecake. Lower oven temp to 300°.
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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!.
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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..
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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.
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Finish with lemon curd on the top, and garnish with fresh raspberry and peppermint. Serve cool.
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