John Myers
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Small Cheesecake with Lemon Curd
The perfect small cheesecake with lemon curd recipe with a picture and simple step-by-step instructions.
For the ground:
- 100 g Crumbled shortbreads
- 50 g Liquid butter
For the filling:
- 300 g Cream cheese
- 100 g Sugar
- 1 Egg
- 1 Egg yolk
- 2 tsp Vanilla extract http://www./rezept/488688/Diverses-Vanilleextrakt.html
- 100 g Creme fraiche Cheese
- 4 tbsp Lemon Curd http://www./rezept/488690/Diverses-Lemon-Curd.html
- Mix the biscuit crumbs with the butter and press them onto the bottom of a springform pan with a diameter of 18cm
- Bake the base on the middle rail at 175 ° in the preheated oven for 10 minutes and remove from the oven
- turn the oven temperature back to 150 °
- Mix the cream cheese with the sugar in a bowl with the mixer until creamy
- Stir in the egg, egg yolk, vanilla extract and creme fraiché one after the other
- Spread about 2/3 of the cream cheese mixture on the floor
- 2 Spread el lemon curd on top and mix in with a fork
- Pour in the remaining cream cheese mass and mix in the remaining 2 tablespoons lemon curd
- Bake the cake for about 50 – 55 minutes
- Take the cake out of the oven, use a knife to remove the edge from the pan and let it cool
- The cake feels soft in the middle … that’s right, when it cools it becomes firmer
- Enjoy it!
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