Mini lemon curd cheesecakes baked in individual muffin moulds. The creamy cheesecake has a silky smooth texture and a zingy, but mild lemony taste. It sits on a buttery biscuit crust which adds an additional burst of flavour and satisfying texture. The best part? These mini treats are super easy to make, thanks to the luscious lemon curd that does most of the hard work for you.
Lightly butter a six hole silicon muffin tray. I use the paper the butter is wrapped in to do this. If you use a tin, you'll need to line it with paper muffin cases.
Whizz the digestives in a food processor until they have the texture of sand. I use a mini food processor for this number of biscuits.
100 g digestive biscuits
Add the melted butter and pulse until just combined.
40 g unsalted butter
Divide the mixture between the six muffin holes (about 1 tbsp per hole). Then press the mixture down with the back of a teaspoon to form a firm and level surface.
Pop the tray into the oven and bake for ten minutes or until the tops are just starting to brown up. Place the tray on a wire rack to cool.
Turn the oven down to 150℃ (130℃ fan, 300℉, Gas 2).
Cheesecake
Meanwhile, beat the sugar into the cream cheese. I do this by hand as it's such a small amount. You can use an electric mixer, but if you do, make sure it's on a low speed. The idea is not to whip air into the mixture.
200 g full fat cream cheese, 50 g golden caster sugar
Beat in the egg, followed by the arrowroot or cornflour, if using.
1 large egg, 1 tsp arrowroot
Once everything is incorporated, gently stir in the yoghurt and lemon curd until just mixed.
6 tbsp natural yoghurt, 3 tbsp lemon curd
Once the biscuit bases have cooled, divide the mixture between the six muffin holes (about 2 heaped tbsp per hole). Leave a small gap at the top as the cheesecakes will rise a little.
Smooth the tops with the back of a spoon and tap the tray to get rid of any air pockets.
Half fill a roasting tray with boiling water and place at the bottom of the oven, then pop the muffin tray on the lowest shelf above the water.
Bake for 25-30 minutes. The top should be just set, but still with a slight wobble in the middle.
Turn the oven off, but leave the cheesecakes in the oven. Sudden changes in temperature are likely to cause cracking. Leave them in the oven with the door ajar for an hour to cool.
Leave in the fridge or a cool place for at least two hours to firm up. Can leave overnight if you want to get ahead.
Topping (optional)
Just before you're ready to serve, whip the cream until you get soft peaks. Spoon over the tops of the cheesecakes.
100 ml double cream (heavy cream), 2 tbsp lemon curd
Add a teaspoon of lemon curd to each one, then swirl into the cream. A toothpick or skewer are useful for this.
Notes
To change this up a bit, try making these cheesecakes with different fruit curds. Not only will the flavour be different, but the colour will too. You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.