Lemon Curd Cheesecakes

Ingredients

Cheesecake

Base

175g digestive biscuits, crushed

75g unsalted butter, melted

Filling

400g Tatua Mascarpone

300g cream cheese

150ml of cream

½ cup of icing sugar

1 lemon, juiced and zested

2 tsp. of vanilla extract

Lemon curd

2 whole eggs, and 2 egg yolks

2 lemons, juiced and zested

¾ cup of caster sugar

80g of unsalted butter, chilled and cubed

To garnish

200g of shop bought meringues

Crumbled mint leaves

Method

  1. Line a baking tray with baking paper and laying out your ring molds.
  2. Lightly crush your biscuits in a bowl and melt your butter in the microwave. Mix together well then add 3 heaped tablespoons to each of your ring molds. Use a glass or a bottle to firmly pack down the base. Cover with glad wrap and refrigerate for half an hour while you prep your curd and filling.
  3. To make the lemon curd, add the whole eggs and yolks to a small pot or saucepan and whisk through the sugar until there are no lumps. Place over low heat and add the lemon juice and zest, along with the chilled butter. Gradually lift the heat to medium and whisk constantly for at least 15 minutes, or until it has thickened nicely. If you don’t like zest, you can strain it through a sieve to remove any lumps but I don’t usually bother. Place in a small bowl and cover with glad wrap, ensuring it touches the top of the curd so a skin doesn’t form. Refrigerate until cool.
  4. For the cheesecake filling, simply pop all the ingredients into a bowl and combine until smooth and creamy. Add more lemon or sugar to taste. The curd is lovely and sweet however; so don’t worry if the filling is on the more subtle side.
  5. Remove your chilled bases from the fridge and spoon over the filling. Cover again and return to the fridge for at least 5 hours.
  6. To serve, use a hot knife to slide around the edges of your cheesecakes, and push them upwards and present on individual plates. Spoon over a good few tablespoons of luscious lemon curd, and sprinkle with the crushed meringue. Garnish with fresh mint leaves and serve immediately.

Created by The Rugby Pantry at therugbypantry.com    

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