A refreshing dessert after dinner.
This recipe is a delightful dessert made with lemon zest and custard, creating mini-sized cheesecakes. This dessert offers a refreshing flavor with a hint of tangy lemon.
Mini Lemon Peel Custard Cheesecakes are a perfect option to enjoy during the summer months, especially on hot days. The invigorating taste of lemon adds a cooling sensation and reflects the energy of the summer season.
Visually, Mini Lemon Peel Custard Cheesecakes are also appealing.
Their small size ensures that each bite is a delightful experience. The dessert captures the aroma and texture of lemon zest, bringing joy to the eyes and taste buds.
This dessert is a great choice for special occasions or serving to guests. It is also ideal for indulging yourself or satisfying your daily sweet cravings. Mini Lemon Peel Custard Cheesecakes offer a delicious, light, and refreshing dessert experience.
Difficulty:
Hard
Serving:
2 servings
Preparation time/ Cooking time:
10 minutes /45 minutes
Ingredients
For the crust.
- 130 g graham crackers
- 25 g butter, melted.
For the cream filling;
- 200 g cream cheese
- 200 g double cream
- 135 g sugar
- 1 egg
- 15 g flour
- 15 g starch
- 5 g vanilla extract
For the top;
- 50 g lemon peel custard
Preparation
In a bowl, mix crushed digestive biscuits and melted butter.
Then, divide the mixture evenly into muffin cups, using 1 tablespoon per cup.
Press them down with a spoon and let them chill in the refrigerator for 15 minutes.
Preheat oven to 170°C.
For the cream filling, whisk together cream cheese, cream, sugar, and egg in a bowl with electric mixer.
Add flour, cornstarch, and vanilla extract, and continue whisking.
Divide the cream filling equally over the chilled biscuits using a spoon.
Bake in a preheated oven at 170°C for approximately 20-25 minutes. Rest for 10 minutes.
Pour 1 tablespoon lemon peel custard over each cooled cheesecake.
Place the cheesecakes in the refrigerator to set. Rest for at least 15 minutes.
Enjoy!
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