Individual Baked Lemon Cheesecakes

I do love cheesecake and these individual baked cheesecakes are easy to prepare and really pack a punch in the flavour department. Baking along with the GBBO I was inspired to make these tasty individual cheesecakes for my family as my girls love to have little treats rather than a large cheesecake. Lara was convinced that the topping was egg yolk but I can assure you it’s just lemon curd! 

I have been really inspired by the new series of GBBO and am baking along with Jenny from Mummy Mishaps and the #GBBOBloggers2015 which has been really great and challenging at some times as I’ve had a few disasters! We have all been glued to the screen every Wednesday night watching GBBO and although I attempted the Creme Brûlée it was a real letdown as mine ended up like custard instead of the perfect soft finish! But I’m happy to say that the cheesecakes I made ended up to be the week’s baking success with my family.

Lemon cheesecake recipe, tasty baked cheesecake recipe, baked cheesecake recipe, easy baked lemon  cheesecake,

Lemon cheesecake recipe, tasty baked cheesecake recipe, baked cheesecake recipe, easy baked lemon  cheesecake,

Lemon cheesecake recipe, tasty baked cheesecake recipe, baked cheesecake recipe, easy baked lemon  cheesecake,

Lemon cheesecake recipe, tasty baked cheesecake recipe, baked cheesecake recipe, easy baked lemon  cheesecake,

Lemon cheesecake recipe, tasty baked cheesecake recipe, baked cheesecake recipe, easy baked lemon  cheesecake,

Ingredients 

For the base

  • 90 g butter
  • 165 g digestive biscuits

For the filling 

  • 900 g full fat soft cheese such as Philadelphia 
  • 250 g caster sugar
  • 3 tablespoons plain flour
  • 1.5 tsp vanilla essence 
  • Zest of 1 lemon
  • 3 eggs and 1 yolk
  • 285 ml creme fraiche 

For the topping 

  • 2-3 teaspoons of good quality lemon curd heated gently in a pan.

Instructions

  • Preheat the oven to gas mark 4 or 180 C.
  • Line your individual spring form cake tins with baking paper.
  • To make the base, melt the butter in a pan and crush the biscuits finely and add to the melted butter. Mix together and then press firmly and evenly into the cake tin. Bake in the oven for 10 minutes and remove to cool.
  • For the filling preheat the oven to gas mark 9 or 240 C.
  • Using a food mixer with the paddle attachment add the soft cheese and beat for 3-5 minutes until soft and creamy in texture.
  • Add the sugar slowly and beat the mixture on a low setting, add the flour and a pinch of salt, continue to mix, scraping the sides of the bowl and incorporating into the mixture as necessary.
  • Change the paddle attachment to the whisk attachment and add the lemon zest and the vanilla essence.  Whisk the mixture slowly and add one in egg at a time, add the creme fraiche and mix until smooth.
  • Mixing the filing correctly is really important here, because if you over whisk it you will let in too much air and if you under whisk it you risk the mixture being lumpy.  Either of these can have the result of the cheesecake cracking and cooking unevenly.
  • Use a little melted butter and brush onto the sides of the spring form tins. Pour the filling mixture into the individual tins, checking for any unevenness, smooth out the top with a knife to get a flat, smooth finish.
  • Carefully place into the oven and bake in the middle of the oven for 10 minutes.  Reduce the temperature of the oven to gas mark 1/4 or 110 C and bake for 25 – 35 minutes. Turn off the oven, to check to see if it is ready just take the tin and shake gently it should have a slight wobble.  Leave to cool in the oven with the door closed for a dry texture to your baked cheesecake, or if you prefer the creamy texture leave to cool with the door ajar for two hours.
  • For the topping, gently heat the lemon curd and spread evenly over the cheesecake using a palette knife. 
  • Cover the cheesecake carefully and loosely and put into the fridge either overnight or for eight hours. 
  • When ready run a knife around carefully around the sides of the individual springform tins and carefully remove the cheesecake (you may need to use a kitchen fish slice to help you)  and transfer to a serving plate.
  • Decorate with warmed lemon curd by carefully spreading it onto the individual cheesecakes and serve. 
These individual cheesecakes will make 8 small springform tins, you can refrigerate and keep for up to five days and because of the high fat content it will freeze really well.
Lemon cheesecake recipe, tasty baked cheesecake recipe, baked cheesecake recipe, easy baked lemon  cheesecake,

Lemon cheesecake recipe, tasty baked cheesecake recipe, baked cheesecake recipe, easy baked lemon  cheesecake,
Thank you for reading, I hope you have enjoyed reading about my recipe for Individual Baked Lemon Cheesecakes. If you like what you read, subscribe to my blog by adding your e-mail address to the box on the right.  You will be the first to hear of my updates.

#GBBOBloggers2015

Mummy Mishaps

17 Comments

  1. August 31, 2015 / 10:35 am

    These individual cheesecakes look adorable. I love a baked cheesecake, especially lemon. Perfect individual desserts. Sammie http://www.feastingisfun.com

  2. August 31, 2015 / 6:35 pm

    these are so neat and pretty and that yellow lemon curd topping so glossy and inviting! yummy i am sure
    thank you for linking up xx

  3. August 31, 2015 / 6:59 pm

    This look incredibly cute! I really like the idea of individual cheesecakes and these are so pretty!

  4. August 31, 2015 / 7:59 pm

    I love the heart shape and they sound really refreshing and tasty

  5. September 1, 2015 / 11:11 am

    Lemon cheesecake sounds delicious and they look gorgeous. I love the heart shape, is so pretty.

  6. September 1, 2015 / 5:25 pm

    This cheesecake looks really tempting, love this dessert and even better with Lemon Curd on top, yummy!

  7. September 10, 2015 / 10:58 pm

    Yummy! 🙂 going to try these over the weekend thank you for sharing a delicious recipe

  8. September 11, 2015 / 4:04 pm

    can I come and live at your house, with all this lovely baking you do!!??

  9. September 17, 2015 / 7:15 am

    Lemon cheesecake is always a winner – love the shape of these!

  10. September 19, 2015 / 7:51 am

    That lemon topping looks so delicious and clear – you have a cooking talent!

  11. September 20, 2015 / 6:16 pm

    They look lovely

  12. September 20, 2015 / 10:13 pm

    Yummy! I love the tart citrus flavours as a dessert!

  13. Tracy B
    October 17, 2015 / 6:37 am

    Oh wow… they look fantastic!

  14. Layla Thomas
    October 22, 2015 / 6:45 pm

    Cheescake is a favourite in this house, these look amazing.

  15. April 15, 2016 / 11:20 am

    perfect for a dinner party

  16. Kim Styles
    June 19, 2016 / 5:38 pm

    they would be great for valentines Day x