Thursday, May 1, 2014

Mini Lemon Curd Cheesecake

I finally made this cheesecake after drooling over Anne of my bare cupboard's very delectable photos on her cheesecakes….so 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.

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 .

Filling :

1 1/4 cups sugar  100 grams 
1 tbsp grated fresh lemon zest 1/2 tablespoon 
1 1/2 pounds cream cheese , cut into chunks and softened 300 grams cream cheese plus 135 grams sour cream , at room temperature 
1/4 salt pinch of coarse salt
1/4 cup fresh lemon juice ( from 2 lemons ) 3 tablespoons 
2 teaspoons vanilla extract 1 teaspoon
4 large eggs 2 eggs at room temp
1/2 cup heavy cream 4 tablespoon 

* Preheat oven to 325°C / 160° .

* Process the sugar and the lemon zest together in a food processor until sugar is yellow and the zest is very fine .

* Using a handheld mixer, beat the cream cheese in a large bowl , mixing on medium speed until smooth , about 2 minutes then add in the sour cream and beat a minute more . Scrape the sides of the bowl as needed .

* Add in half of the lemon sugar and salt and beat until well combined . Beat in the remaining lemon sugar, 1 to 3 minutes . Beat in lemon juice and vanilla until well incorporated . Add in the eggs , one at a time , beat until well combined . Beat in the heavy cream until well incorporated , about 1 to 3 minutes . 

* Divide batter into tins and bake in a water bath for 30 minutes . Take out from the oven , let cool for 45 minutes then transfer to a wire rack to cool completely . Put tins in a baking sheet and cover with plastic wrap , refrigerate overnight .

Lemon curd  ( Please check original recipe @ King Arthur )

Makes about 225 ml

1/2 cup fresh lemon juice
125 grams sugar
70 grams butter
2 eggs

Grapefruit curd

Makes about 1/2 cup

generous 1/2 cup fresh grapefruit juice
50 grams sugar
2 tablespoon butter
1 egg

* Combine the ingredients above in a small saucepan , over slow heat and using a whisk , stir mixture together until thickens ,  about 10- 12 minutes . Strain mixture and let cool completely , transfer into glass container and chill in the fridge overnight before using . Pipe or spread on top of the minis.
Not perfect but it's delicious!

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