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Mini Lemon Sponge Cheesecakes with Lemon Curd
Mini Lemon Sponge Cheesecakes with Lemon Curd

Before you jump to Mini Lemon Sponge Cheesecakes with Lemon Curd recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to this. But sometimes the last thing you wish to do is put together a whole meal for yourself and your family. Once in a while you only want to visit the drive through while you are on your way home and finish the day. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet program? This is possible because lots of the popular fast food destinations are trying to make their menus healthy now. Here is how you can eat healthy and balanced when you hit the drive through.

Go for the side dishes. It wasn’t so long ago that French Fries were your only side dish option at a restaurant. Now more or less all of the famous fast food places have widened their menus. Now you may get several different salads. Chili is definitely another choice. Baked potatoes may also be bought. Fruit is generally obtainable. There are a lot of options that you can choose that do not force you to eat foods that have been deep fried. When selecting your meal from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you may keep your fat content and calorie counts low.

Traditional logic tells us that one positive way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make great choices, there is not any reason you can’t visit your drive through now and then. Sometimes the best thing is to let someone else create your dinner. When you select wholesome menu items, you do not have to feel guilty about visiting the drive through.

*We hope you got insight from reading it, now let’s go back to mini lemon sponge cheesecakes with lemon curd recipe. To cook mini lemon sponge cheesecakes with lemon curd you need 23 ingredients and 7 steps. Here is how you achieve that. *

The ingredients needed to cook Mini Lemon Sponge Cheesecakes with Lemon Curd:
  1. Use 175 grams Unsalted butter
  2. Take 3/4 cup Sugar
  3. Use 175 grams Self-rising flour , sifted
  4. You need 1 tsp Baking powder
  5. Provide 1 tsp Vanilla extract
  6. Prepare 1 tsp Lemon zest
  7. Prepare 3 Eggs
  8. Get 2 tbsps Lemon juice
  9. Provide 300 grams Cream cheese , softened
  10. Provide 150 Sour cream , softened
  11. Provide 1/2 cup Sugar
  12. Take Pinch Salt
  13. Prepare 1/2 tsp Vanilla extract
  14. Use 1 tsp Lemon juice
  15. Prepare 1 tsp Lemon zest
  16. You need 2 Eggs large , room temperature
  17. Take 1/2 cup Cornflour
  18. You need 1 cup Caster sugar
  19. Provide 1/2 cups Lemon juice
  20. Provide 1¼ cups Water
  21. Take 2 tsps Lemon zest , grated
  22. You need 3 Egg yolks
  23. Provide 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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