Description
These Mini Lemon Cheesecakes feature a buttery digestive biscuit crust topped with a smooth lemon-infused cream cheese filling and a tangy homemade lemon curd topping. Baked gently at low temperature for a creamy texture and finished chilled for a perfect refreshing dessert.
Ingredients
Biscuit Crust
- 75 gr (5 tablespoons) Unsalted Butter, melted
- 150 gr (1 1/2 cups) Digestive Biscuits, crushed into crumbs
Lemon Cheesecake Batter
- 500 gr (16 oz) Cream Cheese, at room temperature
- 150 ml (1/2 cup + 2 tablespoons) Sour Cream, at room temperature
- 2 Lemons, juice & zest (75 ml / 5 tablespoons juice)
- 80 gr (1/3 cup) Caster Sugar or fine white granulated sugar
- 2 Eggs, at room temperature
Lemon Curd Topping
- 2 Egg Yolks
- 80 gr (1/2 cup) Caster Sugar or fine white granulated sugar
- 1 1/2 Lemons, juice & zest (65 ml / 4 tablespoons + 1 teaspoon juice)
- 40 gr (2 2/3 tablespoons) Unsalted Butter, at room temperature and cut into small cubes
Instructions
- Prepare Biscuit Crust: Melt the butter in the microwave and set aside to cool. In a food processor or mixer, blend the digestive biscuits into very fine crumbs. Combine with the melted butter until evenly mixed.
- Form Crust Base: Line a muffin pan with paper liners. Place a spoonful of the biscuit crumb mixture into the bottom of each liner and press firmly until flat and tightly packed. Refrigerate to set the crust.
- Preheat Oven: Set your oven to 140°C (285°F) and position the rack at the lowest level.
- Make Cheesecake Batter: In a mixer bowl, combine cream cheese, sour cream, lemon juice, and zest. Mix with the paddle attachment until smooth and well incorporated.
- Add Sugar and Eggs: Mix in the caster sugar. Then, add eggs one at a time at the slowest mixer speed, stopping as soon as each egg is combined to prevent excess air incorporation.
- Fill Crusts: Pour the lemon cheesecake batter over the chilled biscuit crusts, leaving some space as the batter will rise slightly. Tap the muffin pan gently on a hard surface to release air bubbles.
- Bake Cheesecakes: Bake for 20 to 25 minutes. Once done, turn off the oven and leave the cheesecakes inside for 30 minutes to cool gradually. Remove and allow to cool fully at room temperature before refrigerating to set completely.
- Prepare Lemon Curd: In a small pot, whisk together lemon juice, zest, egg yolks, and sugar. Cook over low heat, whisking until sugar dissolves and the mixture thickens slightly.
- Add Butter to Curd: Gradually whisk in cubed butter, allowing each addition to melt completely. Continue whisking on low heat for 5 to 15 minutes until the curd thickens fully and is cooked through. Adjust sweetness to taste.
- Strain Lemon Curd: Pour the curd through a fine mesh sieve to remove any cooked egg bits, resulting in a smooth lemon curd.
- Top Cheesecakes: Let the curd cool briefly, then remove liners from cheesecakes. Spoon about 1 tablespoon of lemon curd over each cheesecake, spreading evenly with the back of a spoon.
- Chill and Serve: Refrigerate the topped cheesecakes for at least 1 hour to set the curd. Optionally, garnish with additional lemon zest before serving.
Notes
- The digestive biscuits can be substituted with graham crackers if preferred.
- Be careful not to overmix the cheesecake batter to avoid air bubbles which can cause cracking.
- Baking at a low temperature ensures creamy texture and prevents cracking.
- If the lemon curd is too tart, add a bit more sugar to balance.
- Removing liners after baking helps achieve a cleaner presentation with lemon curd topping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
