Thursday, July 7, 2011

Recipe: Lemon Cheesecakes

These petite cheesecakes created by Genevieve Lethu are perfect for summer with their fresh, lemon flavor and look stunning on the table when plated and set in front of each guest.  After all, who doesn't love a personal dessert?

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)
2 eggs
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)

Sugar Topping:
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.

Bon appetite!

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