Summer is a season of large dinners, the one where picnics are had regularly in parks and barbecue’s in backyards. It’s a time of year where plans can be made on the fly and friends are regularly invited over to enjoy the warm air and bounty of longer daylight.
It’s at times like these that you need something you can make that requires little effort while also being able to be transported or put at the back of the pantry and or fridge ready to be served when needed. If you have a few people coming over and you want to prepare something that comes together in about half an hour, then these mini cheesecakes will hit the spot.
I came up with these a few months ago and had to make them for some friends as the combination seemed too good to just leave in my imagination. The ginger bases make for a perfect rustic approach to cheesecakes that feel homey, but taste like they could be served at an upscale cafe. The creamy center of mascarpone and cream blend perfectly with the lemon curd, though if you prefer a plain base and a fruity topping these would still work perfectly.
Have you been inspired to create something in your kitchen recently? I’d love to hear about it in the comments below.
Note: Images updated in early 2018 and the recipe slightly improved to double the mascarpone and mix with cream which makes these a little more sumptuous.
Mini Ginger Lemon Curd Cheesecakes
Recipe by Roamingtaste
85 grams/3 ounces butter, melted
250 grams/1/2 pound ginger biscuits (1 packet), crushed
1/4 cup superfine/caster sugar
200 grams/7 ounce mascarpone
1/4 cup pouring cream
1/2 large lemon, juiced
4 tablespoons lemon curd
Line a medium muffin tin with graseproof paper and preheat the oven to 200°C/390F.
Place the biscuits in a food processor and blend until they resemble fine breadcrumbs. Add in half the sugar and slowly pour in the melted butter combining until the mixture holds together.
Spoon 1 1/2 tablespoons into each muffin cup, pressing evenly down on all sides to create a cup type shape.
Bake in the oven for 10 – 12 minutes or until golden on the edges.
Remove from the oven and allow to cool for 5 minutes before carefully removing from the tin.
Set aside on a cooling tray and allow to cool completely.
Place the mascarpone, cream and remaining sugar into a bowl and whip to combine.
Spoon 1 1/2 tablespoons of the creamy mixture into each cup and set aside.
Mix the lemon curd and lemon juice in a bowl and spoon 1 tablespoon on top of each mini cheesecake.