Mini treats from Zimbabwe
Chaniwa had a passion for dance that she pursued until an injury put an end to her dance teaching career.
Luckily for the Zimbabwean-born Chaniwa, she had another passion to fall back on, pastry-making, and she hasn’t looked back since.
She works for a top restaurant and also runs a side business Africake Bar making bespoke cakes for all occasions, from birthdays and weddings to corporate and social events.
CHANIWA’S MINI LEMON CHEESECAKES
INGREDIENTS
For the cheesecakes
● 24 oz cream cheese, room temperature
● 1 ¼ cup sugar
● 3 eggs, room temperature
● 2 tbsp lemon zest
● 3 tbsp lemon juice
● 1 tsp vanilla essence
For the crust
● 2 · cups Marie biscuit crumbs (or digestive biscuits etc)
● cup sugar
● cup butter, melted
For the lemon glaze
● 1 cup sugar
● 2 eggs, room temperature
● ¼ cup lemon juice
● 3 tbsp lemon zest
● 6 tbsp butter, melted
METHOD
Preheat oven to 350°C and add cupcake liners to muffin pan or spray with a non-stick cooking spray.
For the crust: In a medium bowl, mix the Marie biscuit crumbs, sugar and butter with a fork until combined.
Press the mixture into the liners or the bottom of the muffin pan. Place muffin pan in oven for five minutes, remove and set aside.
For the lemon cheesecakes:
In a large bowl, beat cream cheese on medium speed until creamy. Then add in sugar and beat until smooth.
Add whisked eggs to cream cheese mixture and beat on low speed until combined. Stir in lemon juice, lemon zest and vanilla until blended.
Scoop cheesecake filling evenly into the prepared cupcake liners or muffin pan.
Bake at 350° for 16-18 minutes. Cheesecakes will be done when the centre is still a bit wobbly.
Remove from oven and let cool for 1 hour.
Remove cheesecakes from the pan and place in a container and cover. Place container in the refrigerator and chill for 4 hours or overnight
For the lemon glaze:
In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined.
Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.
Remove from pan, pour into a small, heat-safe bowl and let cool for 15 minutes. Cover bowl and place in the refrigerator until cold or overnight. Add glaze to each mini cheesecake and enjoy.
Keep refrigerated.