Mini Lemon Cheesecakes

I wanted to make my boyfriend’s birthday perfect. I went all out with banners, balloons, confetti and a pile of beautifully wrapped presents but as a baker, I knew the showstopper had to be the cake. Dilemma… his favourite dessert is cheesecake but I wanted to make him an actual birthday cake… Solution… MAKE BOTH! The result… A rum and raisin cake surrounded by mini lemon cheesecakes.

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I’m so glad that I decided to make both, he was so excitable all day and we gorged ourselves on cake throughout the day. Better start planning now to top it for next year!

I found this recipe for individual cheesecakes but I wanted to give them a real punch of lemon flavour so I omitted the raspberries and substituted the lime zest for lemon. I also used this recipe to make a batch of lemon curd, which I topped the cheesecakes with and there was plenty left over for smothering toast – yum! (Such a hard life when there are leftover goodies that just have to be used up isn’t it?)

DSC_0841It may look like there’s a fairly thin layer of curd on top but because the lemon is so tangy in the curd and so subtle and creamy in the cheesecake, it’s the perfect amount to compliment each other. I also substituted half of the digestive biscuits for amaretti biscuits for an Italian twist and hint of almond.

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