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Lemon curd cheesecakes

Name: Lemon curd cheesecakes
Yield: 12
Ingredients: 200g butter shortbread (store-bought packet); 350g ricotta, full-cream (firm deli-style not soft tub type); ⅓ cup caster sugar; 1 egg (59g); ⅓ cup lemon butter/curd; 300ml sour cream

@jantho

Ingredients

(Servings: 12)

200g butter shortbread (store-bought packet)

350g ricotta, full-cream (firm deli-style not soft tub type)

⅓ cup caster sugar

1 egg (59g)

⅓ cup lemon butter/curd

300ml sour cream

Steps

Preheat oven to 150°C.

Lightly grease 12-cup muffin pan - if silicone, place on a metal oven tray; if metal muffin pan, line with paper muffin cases

Process shortbread in food processor until in fine crumbs.

Divide biscuit crumbs between muffin cups, spread evenly.

Beat ricotta, caster sugar and egg in a bowl with electric mixer until combined.

Add sour cream and beat until snooth.

Pour ricotta mixture evenly over biscuit layer in muffin cups.

Bake for 20 mins.

Remove cheesecakes from oven.

Place lemon curd/butter in bowl, stir until smooth.

Spread a heaped teaspoon of lemon curd/butter over each hot cheesecake.

Return to oven for 8-10 mins until set.

Cool slightly then refrigerate for several hours.

Remove cheesecakes from muffin tray and store in air-tight container in fridge.

Nutrition Facts

Calories

382kcal

19%
Fat

21g

32%
Saturated Fat

12g

60%
Carbohydrates

30g

10%
Fiber

1g

4%
Sugar

23g

46%
Protein

10g

20%
Cholesterol

62mg

20%
Sodium

170mg

7%

Percent Daily Values are based on a 2,000 calorie diet.

Lemon curd cheesecakes

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts