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