This mini lemon cheesecake recipe by Top Tasty will surely be the star of any gathering. It has a buttery crust, a creamy cheesecake, and a zesty topping that is incredibly good. This has been our go-to dessert whenever my family comes to our home and they are always a hit.
Ingredients:
Crust:
- 7 ounce of biscuits
- 1/3 cup of melted butter
Cheesecake:
- 17.6 oz of cream cheese
- 6.8 oz of cream
- 1/2 and 1/4 cup of sugar
- 1 tablespoon of flour
- 1 tablespoon of starch
- 2 medium eggs
- 1 teaspoon of poppy seed (optional)
Topping:
- 1/3 cup of lemon juice
- 1/3 cup of water
- 1 egg yolk
- 1 tablespoon of starch
- 1/2 teaspoon of turmeric
- 1/2 tablespoon of butter
- lemon slices (optional)
[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]
Instructions:
Step 1:
Crush the biscuits and place them in a food processor. Blend into fine crumbs, then place on a container or bowl.
Step 2:
Add the melted butter and mix until well combined.
Step 3:
Place muffin liners on your tray, then scoop the mixture into each one. Use a small bowl to press the crumbs to the bottom.
Step 4:
In a different bowl, add cream cheese, cream, and sugar. Whisk until it becomes thick. Next, add starch and flour. Mix until well combined. Add 2 eggs and 1 teaspoon of poppy seed. Gently mix until well incorporated. Make sure not to over-mix it.
Step 5:
Pour the mixture on top of the crumbs.
Step 6:
Place the mixture inside a preheated oven at 320F and bake for 25 minutes. Once done baking, let it cool.
Step 7:
In a pot over heat, add 1/3 cup of lemon juice, 1/3 cup of water, 1 egg yolk, 1 tablespoon of starch, and 1/2 teaspoon of turmeric. Constantly stir until it boils. Add 1/2 tablespoon of butter and mix. Turn off the heat.
Step 8:
Once the cheesecake is cooled, spoon the topping mixture and add spread on top of each one. Place lemon slices if preferred. Put it in the fridge for about 2 to 3 hours.
Step 9:
Serve and enjoy!
Mini Lemon Cheesecake Recipe
