Mini lemon cheesecakes with the creamiest and smoothest texture that is flavoured with a sweet lemon taste; topped with a swirl of vanilla whipped cream
Why does procrastinating make everything that you aren’t supposed to do so much more fun? I had a goal to write at least one blog post per month and this whole July I have been putting it off like crazy. Yet once I’m busy again, of course that is the time that I feel like baking! Not the whole of July when I had all the time in the world but when shit starts hitting the fan is when I get my lazy butt into gear.
Well during one of these procrastination sessions I made the best cheesecake I’ve ever made. This was my GOAT, my magnum opus of cheesecakes. Everything I’ve searched for in a cheesecake was this.
How the hell does that work? I’m rewarded with the most amazing cheesecake when I’m supposed to NOT be baking.
This cheesecake, oh man, how do I even begin? It had the creamiest and smoothest texture from being a baked cheesecake – you can never get this texture with a frozen cheesecake (once you go baked you can never go back). A sweet lemon essence flavoured each bite; topped with a swirl of vanilla whipped cream added another layer of smooth deliciousness. Portioned into mini cupcake sized cheesecakes helps rein in the need to devour it all at once. Although I can’t really talk as I ate 6 of the 9 that I made.
Well let me leave you with the recipe below and I’m off to procrastibake again.
Mini Lemon Cheesecakes
Makes 9 cupcake sized cheesecakes
Recipe adapted from Sally’s Baking Addiction
Digestive Biscuit Base
110g digestive biscuit
45g unsalted butter, melted
Lemon Cheesecake Filling
250g cream cheese, softened to room temperature
50g (1/4 cup) caster sugar
60g (1/4 cup) full-fat sour cream, room temperature
1/2 tsp vanilla paste
2 tbsp lemon juice
1 tbsp lemon zest
1 egg, room temperature
150ml thickened whipping cream
1/2 tbsp caster sugar
1/2 tsp vanilla paste
To make digestive biscuit base:
- Preheat oven to 160C (fan forced) and line cupcake tin with patty pans.
- Use a food processor and grind digestive biscuits. Add melted butter and combine until it comes together.
- Add a heaping tablespoon of crust to each liner.
- Prebake for 5 minutes.
To make filling:
- Beat cream cheese and caster sugar with an electric hand minxture until smooth and creamy.
- Add sour cream, vanilla paste, lemon juice and zest and beat until combined.
- Add egg and beat until just combined.
- Divide filling evenly between patty pans (about 1 tablespoon of filling each)
- Bake for 17 minutes until edges are set but centers are jiggly.
- Place pan on wire rack and cool for 30 mins at room temperature. The transfer to refrigerator to chill for another 2 hours.
To make whipped cream:
- When ready to serve, make the whipped cream by whipping together the cream, sugar and vanilla extract in an electric mixer until it is thick and floppy.
- Cheesecakes will last for up to 5 days in the refrigerator. Frozen cheesecakes can last for up to 3 months.