Exquisite Mini Lemon Cheesecakes (Printer-Friendly Version)
Creamy mini cheesecakes highlight refreshing lemon with buttery crust and silky lemon curd topping.
# Required Ingredients:
→ Graham Cracker Crust
01 -
180 grams graham crackers, finely processed
02 -
85 grams unsalted butter, melted
03 -
40 grams granulated sugar
04 -
Pinch of salt
05 -
1 gram ground cinnamon (optional)
06 -
5 milliliters vanilla extract
→ Lemon Cheesecake Filling
07 -
680 grams cream cheese, softened to room temperature
08 -
150 grams granulated sugar
09 -
3 large eggs
10 -
120 grams sour cream
11 -
80 milliliters fresh lemon juice
12 -
10 grams lemon zest
13 -
5 milliliters vanilla extract
14 -
15 grams all-purpose flour (optional)
→ Lemon Curd Topping
15 -
120 milliliters fresh lemon juice
16 -
65 grams granulated sugar
17 -
3 large egg yolks
18 -
60 grams unsalted butter, cold
19 -
1 gram salt
20 -
6 grams lemon zest
→ Elegant Presentation
21 -
120 milliliters heavy whipping cream
22 -
15 grams powdered sugar
23 -
Fresh lemon wheels for garnish
24 -
Poppy seeds (optional)
25 -
Edible flowers (optional)
26 -
Candied lemon zest (optional)
→ Professional Finishing
27 -
30 grams apricot jam
28 -
15 milliliters water
29 -
Fresh mint leaves
30 -
White chocolate shavings (optional)
31 -
Edible gold leaf (optional)
32 -
Fresh berries (optional)
→ Optional Gourmet Enhancements
33 -
Limoncello (optional)
34 -
Mascarpone cheese (optional)
35 -
Meyer lemon juice (optional)
36 -
Coconut extract (optional)
37 -
Almond extract (optional)
38 -
Rose water (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 163°C and line 12-cup muffin tin with paper liners or grease 10 cm springform pans. Pulse graham crackers in food processor until fine crumbs form. Combine melted butter, sugar, salt, cinnamon, and vanilla with crumbs, mixing until evenly moistened. Press mixture firmly into prepared molds, extending slightly up sides. Bake 8-10 minutes until lightly golden. Cool completely before filling.
02 -
Ensure cream cheese is at room temperature. Beat cream cheese with mixer until smooth. Add sugar gradually, whipping 3-4 minutes until light and fluffy. Incorporate eggs one at a time, mixing gently after each addition. Blend in sour cream, lemon juice, lemon zest, vanilla extract, and flour if using. Strain mixture through fine sieve to ensure smooth consistency.
03 -
Divide filling evenly into crusts, filling about three-quarters full. Tap molds to release air bubbles. Place molds in roasting pan and add hot water halfway up sides to create water bath. Bake 18-22 minutes at 163°C until centers are nearly set but slightly jiggly. Turn off oven and slightly open door; cool cheesecakes in oven 1 hour. Remove from water bath and cool to room temperature, then refrigerate until set.
04 -
Whisk lemon juice, sugar, egg yolks, and salt in saucepan over medium-low heat, stirring constantly until thick enough to coat spoon (8-10 minutes). Remove from heat, whisk in cold butter and lemon zest until smooth. Strain curd through fine sieve and press plastic wrap onto surface. Chill until completely cool and spreadable.
05 -
Remove cooled cheesecakes from molds, using a warm knife if necessary. Spread or pipe lemon curd evenly over each cheesecake. Whip heavy cream with powdered sugar to soft peaks; pipe decorative borders or rosettes. Garnish with lemon wheels, poppy seeds, edible flowers, or candied zest as desired. Chill at least 2 hours before serving for optimal texture.
06 -
Warm apricot jam with water, strain, and brush lightly over curd surface for glossy finish. Use toothpick to create decorative swirls. Just before serving, dust plates with powdered sugar or cocoa. Add final garnishes such as gold leaf, mint leaves, white chocolate shavings, and fresh berries for elevated presentation.
# Handy Cooking Tips:
01 -
Use room temperature cream cheese to avoid lumps. Overbeating eggs incorporates air and risks cracking. The water bath provides gentle heat preventing cracks. Cool gradually in oven, then refrigerate thoroughly before serving for best texture. Strain lemon curd for smoothness and fresh lemon juice for superior flavor. Use paper liners for easy removal. Garnish just before serving to maintain freshness and visual impact.