Little lemon curd cheesecakes
MAKES 6 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION AND COOLING TIME)
Being organised is the secret to easy entertaining and these cheesecakes are just perfect, as they can be made a day or two ahead. Let them warm up a little out of the fridge for better flavour and texture before crowning them with beautiful summer fruit.
250g butternut snap biscuits (see
Fran’s tips)
80g butter, melted
250g cream cheese, softened
2 tablespoons caster sugar
2 eggs
½ cup (125ml) cream
¾ cup (240g) store-bought lemon curd
1 medium (150g) yellow peach
1 small (300g) mango, sliced thinly
125g raspberries 1 Process biscuits until fine. Add butter; process until combined. Press mixture over the bases and sides of six 10cm x 3cm-deep non-stick, loose-based flan tins. Place tins on an oven tray. Refrigerate for 30 minutes. 2 Preheat oven to 150°C (130°C fan forced). 3 Using the creaming beater of a stand mixer, beat the softened cream cheese and sugar in a bowl until thick and smooth. Add eggs one at a time, beating until just combined between additions. On low speed, beat in the cream and lemon curd until combined. Divide the filling among the tins. 4 Bake cheesecakes for about 25 minutes or until just set; cool, then refrigerate until ready to serve. 5 Stand at room temperature for 20 minutes. Serve cheesecakes topped with peach, mango and raspberries. Suitable to freeze. Not suitable to microwave.