Bearing in mind my latest obsession with all things lemon, after cupcakes, meringue gateau, lemon curd and lemon biscuits it is now time for lemon cheesecake- or mini lemon cheesecakes to be exact. And I need to tell you how good these are! Creamy vanilla and lemon cheesecakes on the base of digestive and amaretti biscuits topped with lemon curd and fresh blueberries- yum!
I almost forgot… just look how pretty and adorable they look!
Ingredients (for 15 mini cheesecakes):
For the base:
- 80g digestive biscuits
- 20g amaretti biscuits
- 50g melted, unsalted butter
For the cheese mixture:
- 600g cream cheese
- juice of 1/2 lemon
- zest of 2 lemons
- 1 tsp vanilla paste or pod
- 2 eggs
- 120g icing sugar
For the topping:
- 200g mascarpone cheese
- 200g lemon curd
- fresh blueberries
To make the base crush biscuits together and mix with melted butter. Line a muffin tray and divide the mixture between 15 cupcake cases, press firmly.
Mix cream cheese, eggs, icing sugar, vanilla, lemon juice and zest until smooth and scoop onto the base of each mini cheesecake.
Bake in a pre-heated oven at 160C for about 30 minutes.
Leave to cool completely, then chill in the fridge for at least 2 hours.
To make the cream mix mascarpone and lemon curd.
To make the cream mix mascarpone and lemon curd.
Pipe lemon cream on top of each cheesecake and decorate with blueberries.
Enjoy!
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