Mini Lemon Peel Custard Cheesecakes

A refreshing dessert after dinner.

This recipe is a delightful dessert made with lemon zest and custard, creating mini-sized cheesecakes. This dessert offers a refreshing flavor with a hint of tangy lemon.

Mini Lemon Peel Custard Cheesecakes are a perfect option to enjoy during the summer months, especially on hot days. The invigorating taste of lemon adds a cooling sensation and reflects the energy of the summer season.

Visually, Mini Lemon Peel Custard Cheesecakes are also appealing.

Their small size ensures that each bite is a delightful experience. The dessert captures the aroma and texture of lemon zest, bringing joy to the eyes and taste buds.

This dessert is a great choice for special occasions or serving to guests. It is also ideal for indulging yourself or satisfying your daily sweet cravings. Mini Lemon Peel Custard Cheesecakes offer a delicious, light, and refreshing dessert experience.

Difficulty:

Hard

Serving:

2 servings

Preparation time/ Cooking time:

10 minutes /45 minutes

Ingredients

For the crust.

130 g graham crackers
25 g butter, melted.

For the cream filling;

200 g cream cheese
200 g double cream
135 g sugar
1 egg
15 g flour
15 g starch
5 g vanilla extract

For the top;

50 g lemon peel custard

Preparation

In a bowl, mix crushed digestive biscuits and melted butter.
Then, divide the mixture evenly into muffin cups, using 1 tablespoon per cup.
Press them down with a spoon and let them chill in the refrigerator for 15 minutes.
Preheat oven to 170°C.
For the cream filling, whisk together cream cheese, cream, sugar, and egg in a bowl with electric mixer.
Add flour, cornstarch, and vanilla extract, and continue whisking.
Divide the cream filling equally over the chilled biscuits using a spoon.
Bake in a preheated oven at 170°C for approximately 20-25 minutes. Rest for 10 minutes.
Pour 1 tablespoon lemon peel custard over each cooled cheesecake.
Place the cheesecakes in the refrigerator to set. Rest for at least 15 minutes.
Enjoy!