Individual Lemoncurd Basque Cheesecakes

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Indulge in these delightful Individual Lemon Curd Basque Cheesecakes, each boasting a creamy texture and a tangy lemon flavor that’s perfectly balanced with sweetness. Topped with a luscious lemon curd and whipped cream, these mini cheesecakes are a decadent treat.

Cheese Cake

  • 370g cream cheese
  • 110g castor sugar
  • 2 eggs
  • 150ml cream
  • Zest of 1 lemon
  • 5ml vanilla extract
  • Salt
  • 20g flour

Lemon Curd

  • 2 eggs
  • 1 egg yolk
  • 110g castor sugar
  • Zest of 1 lemon
  • 60ml lemon juice
  • 70g butter

To Serve

  • Lemon curd
  • Icing sugar

  • To make the lemon curd in your Instant Pot: Whisk the eggs, egg yolk, sugar, lemon zest, lemon juice and butter together in a heat-resistant glass bowl. Pour 1 cup of water into the Instant Pot and place a trivet/rack in the pot. Cover the bowl tightly with foil and place it on the trivet.
  • Seal the Instant Pot lid and pressure cook at high pressure for 3 minutes, then naturally release for 10 minutes. Carefully remove and strain the lemon curd through a fine sieve. Cover with plastic wrap and refrigerate until chilled.
  • Preheat both Vortex Dual Air Fryer ovens to 200°C. Grease and line four 10 cm tart tins with baking paper.
  • Using an electric mixer, beat the cream cheese and sugar in a bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, one at a time, beating well after each addition.
  • With the motor running, gradually add the cream, lemon zest, vanilla and salt, and beat to combine.
  • Sift the flour over the cream cheese mixture. Beat on low speed until smooth. Spoon over one-third of the lemon curd and use a large metal spoon to gently marble the mixture.
  • Spoon the cream cheese mixture into the prepared tart tins. Spoon over some of the remaining lemon curd and use a knife to gently marble the mixture. Bake for 10 minutes or until the cheesecake is golden brown and puffed. Set aside to cool completely before refrigerating.
  • Drizzle the cheesecakes with the remaining lemon curd and top with the cream mixture.