Step-by-Step Guide to Make Any-night-of-the-week Mini Lemon Sponge Cheesecakes with Lemon Curd

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The ingredients needed to make Mini Lemon Sponge Cheesecakes with Lemon Curd:

1. Make ready 175 grams Unsalted butter
2. Take 3/4 cup Sugar
3. Prepare 175 grams Self-rising flour , sifted
4. Make ready 1 tsp Baking powder
5. Take 1 tsp Vanilla extract
6. Take 1 tsp Lemon zest
7. Prepare 3 Eggs
8. Get 2 tbsps Lemon juice
9. Get 300 grams Cream cheese , softened
10. Make ready 150 Sour cream , softened
11. Prepare 1/2 cup Sugar
12. Prepare Pinch Salt
13. Take 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. Prepare 1 cup Caster sugar
19. Prepare 1/2 cups Lemon juice
20. Get 1¼ cups Water
21. Get 2 tsps Lemon zest , grated
22. Make ready 3 Egg yolks
23. Prepare 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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