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Tuesday, 1 June 2010

Baby Lemon Cheesecake - A Real Taste of Heaven

This cake(beautiful little cakes) I didn't missed. I just have a very limited time slot. So first i baked and then having no more to time to blog. But I had time to eat and it was real yummy.

I enjoyed the baking process at each step.

Starting by baking the biscuit for the crust layer. This was quite simple, but surprisingly tasty. And one evening before I already had this light and tasty sponge layer. By the way leftovers gone immediately.

I don't know what looks better for me this buisquit or fluffy white mix of creamcheese with a sour cream. This is a next beautiful step. I found only six silicon molds for muffins so I used the regular one lined with disposable muffins rosettes.
Here sponge and cream cheese mix come together to the oven.

And while the baked cheesecake is relaxed in the freezer I'm making lemon curd.

Nice and yummy and really stiff with no gelatin addition. No words to describe how i tasty this homemade cheesecakes and how I was proud to serve it to my guests. Also the baking process is really not to complicated because there are a sponge layer that could be prepared ahead. I definitely will bake it again.


  1. Yum! I love cheesecake and one of these would go down very nicely indeed x

  2. Your process looks so enjoyable and your curd looks really delicious, so bright yellow and nice consistency. I know your guests enjoyed these lemony treats.

  3. I like how you made it in a cupcake pan. I will remember this for the next time I make this yummy dessert.

  4. ב''ה

    Looks great! Glad you enjoyed it.

  5. great idea to use the disposal cupcake cases! Looks delicious and your lemon curd looks really good!