Mini lemon amaretti cheesecakes - recipe

Mini lemon amaretti cheesecakes

  • Prepare

  • Serves

  • Skill



For the base

For the filling

For the decoration

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  1. 1

    Stand 4 x 9cm mould rings on a baking sheet which has been lined with greaseproof paper.

  2. 2

    Place the crushed biscuits into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the ring moulds and place in the fridge to set while you make the filling.

    For this step you'll need:

    • 100g Amaretti biscuits
    • 50g Butter (unsalted)
  3. 3

    Put the mascarpone in a bowl and beat until soft and smooth. Add the whipped cream, lemon zest, juice and the sugar and mix well.

    For this step you'll need:

    • 450g Mascarpone cheese
    • 250ml Double cream whisked to soft peaks
    • 1 Lemon(s) zest and juice
    • 100g Unrefined golden caster sugar
  4. 4

    Divide this mixture between the four moulds and spread over the biscuit bases. Spoon a little lemon curd on top of each cheesecake and level off.

    For this step you'll need:

    • 3tsp Lemon curd
  5. 5

    Put the cheesecakes in the fridge to chill for a few hours, alternatively they can be place in the freezer.

  6. 6

    When you are ready to serve, use a blow torch to gently warm the moulds and remove the cheesecakes from the mould. Place them onto plates. Decorate with a drizzle of white chocolate and some fresh lemon zest.

    For this step you'll need:

    • 100g White chocolate melted
    • Lemon zest fine strips

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