I wanted to ensure this lemon cheesecake was packed with as much lemon as possible. I added lemon juice, lemon zest and lemon curd. My mum loves lemon and I knew she would love this.
I adjusted the recipe but made sure it didn’t have too much liquid as the cheesecake would be too wet and wouldn’t set.
The lemon curd is amazing and does it’s job perfectly to help give it that lovely lucisious lemon flavour. I would recommend making this if you love lemon.
Mini Triple Lemon Cheesecake
For the base
- 150 g Digestive biscuits
- 75 g unsalted butter (melted)
- 225 g Double cream
- 525 g Cream Cheese
- 85 g Icing sugar
- 75 9 Lemon Curd
- 1 Lemon zest
- 1/4 tsp Lemon juice
- 4 strands Crystalised lemon Optional
- 1 tsp Vanilla Extract
- 150 g Double cream optional
- Fresh lemons cut in quarters optional
- 1 tsp for each cheescake Lemon curd optional
- Lemon Zest
- Using a food processor, crush your digestive biscuits until it resembles fine breadcrumbs, if not place them in a bag and use a rolling pin. 2. In a small bowl place the crushed biscuits and then pour in your melted butter, mix and press into the bottom of your mini victoria push up tin or dessert pot of your choice. Place in the fridge.3. In a stand mixer (or using a bowl and electric whisk) add your double cream into the mixing bowl and whisk until it reaches stiff peaks, place into another bowl. 4. In the same bowl (don’t worry about cleaning the bowl) add your cream cheese, vanilla extract, lemon juice and lemon curd, and mix until combined.5. Add in your double cream mix until it's thick. Add the lemon zest and crystallised lemon (optional)6. Spread the mix onto the biscuit bases, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.7. For the decoration whip the 150ml of double cream, icing sugar and vanilla extract into the mixing bowl until it reaches stiff peaks. Using a piping bag pipe swirls on top of the cheesecake. Then top with a fresh quarter lemon.