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Mini Lemon Sponge Cheesecakes with Lemon Curd
Mini Lemon Sponge Cheesecakes with Lemon Curd

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Your health can be greatly improved upon by simply eating plenty of berries. The very first thing you will learn about berries is just about any style of berry has a lot of vitamin C. Another thing you will recognize is that the antioxidants in berries is actually higher than just about any other food that you may choose to eat and this can help with your circulatory system. Another thing you will see that these antioxidants can help you with is keeping your cells healthy, this can help your body to fight off many different diseases.

For those who want to get started living a healthier life the tips above can help you do that. The pre packaged highly processed foods that you can discover in any store is also not good for you and alternatively you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let’s go back to mini lemon sponge cheesecakes with lemon curd recipe. You can have mini lemon sponge cheesecakes with lemon curd using 23 ingredients and 7 steps. Here is how you achieve that.

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

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