Thursday, July 7, 2011
Recipe: Lemon Cheesecakes
For 12 Cakes:
100 g crushed biscuits (In the US, you may use Graham Crackers, approx. 4oz or 1/4 lb)
50 g melted butter (approx. 1.7oz)
500 g fromage blanc (May substitute Greek Yogurt, approx. 17.7 oz)
2 teaspoons finely grated lemon zest
110 g caster/superfine sugar (approx. 4oz or 1/4 lb)
12 cupcake moulds (individual cupcake pans are best, but you may substitute a standard 12 cupcake pan. Try Silicon for it's easy removal like the Lethuflex Muffin Pan, above, $32)
200 g icing/confectioner's sugar (about 8oz)
1 egg white
Juice of 1/2 a lemon
*Preheat your oven to 300 degrees F/150C
*Crush the biscuits or graham crackers to crumbs, put them in a blender, add the butter and mix together until smooth. Pour into the cupcake pans evenly, pressing down firmly. Chill for 30 minutes in the refrigerator.
*Using an electric beater, whisk the fromage blanc or Greek yogurt, lemon zest, and sugar in a large bowl until smooth. In a separate bowl, beat the eggs until smooth. Add the beaten eggs in the sugar mix, blend together and poor into the cupcakes.
*Bake in the oven for 25 minutes. Remove from over and let cool.
*To make the icing: Energetically whisk the egg white with the sugar using a spatula until white. Add the lemon juice and continue to beat quickly for ten seconds.
*When the cheesecakes have cooled, spread the icing over them (if using a 12 cup cupcake pan, remove the cheesecakes before icing.) Chill in the refrigerator for 2 hours. Serve cold.