Mini Lemon Curd Cheesecake

Posted on the 01 May 2014 by Jeannietay @JeannieTay

Mini Lemon Curd Cheesecake

I finally made this cheesecake after drooling over Anne of my bare cupboard's very delectable photos on her yummy! I made the lemon curd last weekend so it's easier. I baked mine in two muffin liners and a heart shape pan as I do not have mini moulds.

Mini Lemon Curd Cheesecake

Recipe adapted from Anne's blog here and she adapted this from The America's Test Kitchen : Family Baking Handbook

You'll need sixteen 2 x 1 1/4-inch loose bottom tins or these muffin liners

Below is the full recipe and in blue is Anne's modified half version which I am following too. The instruction is also modified.

Crust :

5 oz crackers or tea biscuits 135 grams light digestive biscuits
6 tablespoons unsalted butter , melted and cooled 45 grams unsalted butter , softened
3 tablespoons sugar omitted this

* Process digestive biscuits into food processor until fine then add butter and pulse to combine . Put about 1 tablespoon of crumbs into the prepared tins and press firmly and evenly . Freeze for about 20 minutes .

Mini Lemon Curd Cheesecake

Mini Lemon Curd Cheesecake

* Preheat oven to 325°C / 160° .

Mini Lemon Curd Cheesecake

1/2 cup fresh lemon juice

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