adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon curd cheesecake cups recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Quick and easy biscuit base for lemon curd cheesecake cups, no food processor needed. Smooth, tangy cream cheese filling with chilled lemon curd topping. Refrigerate for 3 hours for perfect texture. Store covered in fridge for up to 3 days.
Ingredients:
  • 125g unsalted butter, chopped, at room temperature
  • 350g pkt Dessert Mix Creamy Lemon Buttercrust Slice
  • 1 lemon, rind finely grated, juiced
  • 250g cream cheese, at room temperature, chopped
  • 45g (¼ cup) icing sugar mixture
  • 250ml (1 cup) thickened cream
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and prepare a baking tray by lining it with baking paper.
  • - Beat butter in a bowl with electric beaters until pale and creamy, about 2 minutes. - Add Taste shortbread mix and mix with a wooden spoon until mixture begins to come together. - Use clean hands to bring the dough together, then roughly crumble it over a prepared tray. - Bake for 20-25 minutes, stirring every 10 minutes, until golden. - Let it cool completely on the tray before serving.
  • In a small saucepan, combine lemon curd sachet and lemon juice. Cook over medium heat, stirring constantly until it starts to boil. Reduce heat to low and cook for 1 minute while stirring. Transfer to a heatproof bowl and let it cool completely.
  • Spoon the shortbread mixture into serving glasses. Pipe the cheesecake mixture over the shortbread. Chill in the fridge for 1 hour to set before serving.
  • Spread the rest of the lemon curd on top of the cheesecake mixture, then chill in the fridge for 3 hours until firm.

Similar Recipes