Tangy little lemon cheesecakes

all details

If you are short on time, make these cute desserts with purchased shortcrust pastry.

Tangy little lemon cheesecakes
Photo: Marco del Grande

Ingredients

  • Title:For the pastry
  • 225g plain flour
  • 180g butter, chopped
  • 1 tbsp icing sugar
  • 2 tbsp iced water
  • 1 egg yolk
  • Title:For the filling
  • 500g cream cheese (room temperature)
  • 110g caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest, finely grated
  • 2 eggs, lightly beaten
  • Icing sugar, to serve
  • Vanilla bean ice-cream, to serve

Method

For the pastry

Combine flour, butter and icing sugar in the bowl of a food processor and whiz until the mixture resembles breadcrumbs. Add water and yolk and process briefly until mixture just comes together. Remove and shape into a disc, wrap in plastic wrap and rest in the fridge for 30 minutes.

Roll pastry out on a lightly floured bench and cut six circles about 12cm in diameter. Gently press into 10 cm pastry tins, trim excess with a sharp knife and chill in the fridge for 30 minutes. Blind bake at 190C for 15 minutes, remove paper and weights and bake for a further 5 minutes. Cool slightly.

For the filling

Mix cheese, sugar, vanilla, juice and zest in a medium bowl until smooth. Add eggs and mix until smooth. Spoon mixture into pastry shells and bake at 170C for 20-25 minutes or until just firm to touch.

To serve

Sprinkle cheesecakes with icing sugar before serving and accompany with vanilla-bean ice-cream.

Makes 6.

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  • Course - Snacks

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