These cheesecakes look beautiful, are perfectly proportioned and are deliciously light and zingy. They’re fast and very easy to make, especially with Lakeland’s 12 Cup Mini Sandwich Tin. If you can’t get hold of one of these, use loose rings on baking trays or make a single cheesecake in a 20cm springform tin. It’s important to be able to push the cake or cakes out as they’re so light.
This recipe makes 12 individual lemon cheesecakes or one 20cm lemon cheesecake.
What you need
Base:
- 150g shortbread biscuits – you could also try ginger-nut biscuits
- 30g melted butter
- 30 caster sugar
- Pinch salt
Filling:
- 300ml double cream – chilled
- Juice and zest of one juicy lemon
- 1 tsp vanilla essence (real stuff)
- 75g icing sugar (sift to remove lumps)
- 200ml Greek style yogurt
- 2 leaves gelatine, soaked for 5 mins
Equipment:
Muffin tray or, better, a 12 Cup Mini Sandwich Tin from Lakeland (the loose bottoms make all the difference). You need high and preferably straight sides! Otherwise a 20cm spring form tin, lined with baking parchment.
Step one – the base
Bake shortbread biscuits in 180C oven for 10 minutes. Cool and process to fine crumbs. Pulse in the caster sugar and salt, add the melted butter.
Distribute evenly into the tins and press flat for the biscuit base (should be fairly thin). Refrigerate while you make the topping.
Step two – the lemon filling
Squeeze out the gelatine, dissolve in 20ml very hot water. Be ready to use within a couple of minutes as it will cool and begin setting quickly.
Add the cream, vanilla and icing sugar to a mixer fitted with a balloon whisk – or use a hand whisk. Beat until slightly thick, add the lemon juice and zest. Carry on beating until thick and smooth. Don’t overbeat.
Fold in the yogurt and finally the dissolved gelatine.
Step three – set and serve
Put into a piping bag and evenly distribute among the tins. The filling should reach almost the tops if using the Lakeland tin. Put into a freezer for at least 1 hour.
Push out the cheesecakes and serve. If you’ve left them in the freezer, they’ll be ready to eat 30 minutes after removing. You can keep them frozen for up to 3 months.
Like this? Try these…
Lakeland’s 12 Cup Mini Sandwich Tin is great for all sorts of dishes. How about:
- Cheese and bacon tarts
- Mini Victoria sponges
- Quick and easy strawberry cheesecake
