Hello everyone. I’d like to start by thanking you for all your lovely comments and e-mails, they are so wonderful and touching. Thank you, all of you.
I hope you are enjoying the summer!
I often make these refreshing cheesecakes this time of year, here is the recipe – enjoy!
Base:
- 1/3 cup (35 g) all-purpose flour
- 3 tablespoons (25 g) corn starch
- 4 large eggs
- 1 egg yolk
- 1/2 cup (115 g) regular sugar + 1 tablespoon
- 1 teaspoon lemon juice
Preheat the oven to 450 F (230 C).
Sift the flour and corn starch into a bowl.
Put 3 egg yolks and 2 whole eggs into a mixing bowl and add the sugar.
Whisk until light and airy, about 5 minutes.
Meanwhile, whisk the remaining egg whites with the lemon juice and 1 tablespoon sugar.
Whisk until stiff peaks form.
The egg yolk mixture is ready if ribbons form when lifting the beaters.
Add the flour and corn starch mixture.
Fold in the whisked egg whites.
Pour the batter into a lined baking pan and bake in a 450 F (230 C) oven for about 7 minutes.
When the base is ready, use a cookie cutter or similar to cut out small circular shapes.
Turn the oven down to 340 F (170 C).
Lemon cheesecake filling:
- 9 oz. (225 g) cream cheese (such as Philadelphia)
- 1/2 cup (120 g) regular sugar
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 13 oz. (365 g) crème fraîche or sour cream
Bring out all the ingredients.
Put the cream cheese and sugar into a bowl and beat for about 5 minutes.
Add 2 egg yolks and one egg.
Beat for a couple more minutes, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
Add the lemon juice and salt.
Add the crème fraîche or sour cream.
Beat until everything is well blended.
I use an XL muffin pan for these, lined with XL paper cases.
Place one of the cut-out cake bases into each of the paper cases.
Fill the paper cases all the way up with the lemon cheesecake mixture.
Place the muffin pan into a roasting pan or similar and fill the pan with boiling water.
Bake in a 340 F (170 C) oven for about 30 minutes.
The cheesecakes should be firm, but still quite wobbly.
The muffin pan is very hot, so I tipped in some ice cubes to make it cool down more quickly.
When the muffin pan is cool, chill for at least one hour.
In the meantime, make lemon curd. (You can find my recipe here.)
Serve with some refreshing lemon curd on top…
The perfect summer treat!
A small bite, just to tempt you…
So yummy!
I wish you all a wonderful start to a new week!
Hugs from me to you.
