Little Lemon Cheesecakes

I love these little cold set cheesecakes for their ease and light but indulgent taste. They are simple to make and look great set out at a party or dinner- plus, you won’t need to fire up the oven.

I was first inspired to make them as a canvas for the gorgeous salade de fleurs I found at The Essential Ingredient, and have varied the topping to include fresh violets, candied flowers and lemon rind.They look lovely with berries, too- basically you want to pair them with something colourful and tasty!

My most recent batch were for New Years Eve, and I was rushing to leave (typical Becma) so I didn’t get a chance to get any photos of the process, but it’s fairly simply to follow.

Ingredients 

Base 

  • 200g digestive biscuits
  • 100g unsalted butter, melted.
  • 1 tbsp lemon rind, finely grated

Filling

  • 300ml single cream
  • Philadelphia cream cheese
  • 250g icing sugar, sifted
  • Juice of 1 lemon
  • 1 tbsp lemon rind, finely grated

Decoration 

I suggest: Salade de fleurs, fresh violets, candied flowers, lemon rind and fresh berries.

Method 

1. Line a 12 hole muffin tray using squares of baking paper (or paper cupcake cases, if you’re in a hurry).

2. Break up the biscuits using a rolling pin or food processor until you have mostly fine crumbs (I like a few bigger bits for texture). Add the butter and rind and stir or process until well combined.

3. Place about 2 tablespoons of base mixture into each of the lined spots and press down. You want nice thick bases for your cheesecakes, so use a bit more mixture if you have leftovers, just make sure you don’t go above the halfway point. Place in the freezer for 30 minutes or until firm.

4. Beat the cream in a large bowl with an electric mixer until it nearly holds its shape but not quite, then beat in softened cream cheese until smooth.

5. Add juice and rind and begin beating on a medium speed, gradually adding icing sugar until the mixture is smooth and mostly free of lumps.

6. Spoon mixture on top of the prepared bases (still in tray) and place in the freezer for at least two hours. Remove baking paper from frozen cheesecakes and move to fridge shortly before serving. Decorate with whatever you have chosen and serve with berries, if desired.

Yum!

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