Mini Mascarpone Citrus Curd Cheesecakes

Mini Mascarpone Citrus Curd Cheesecakes

These are my dream cheesecakes. Creamy, not too dense, and in small portions. Determined as I am, it took four tries to develop this cheesecake recipe. I am not a quitter when realizing my dreams, and man how it’s paid off.

As a result of my indecisiveness in choosing flavor pairings, I incorporated both lemon and mandarin in the curd topping. I love lemons and mandarins. Who am I to prevent them from being paired together in a sweet and creamy cheesecake union?

Let’s start :

Makes 24 Mini Cheesecakes

Ingredients:

Crust

  • 80g Speculoos Cookie Crumbs
  • 30g Melted Butter
  • 15g Sugar

Filling

  • 500g Mascarpone
  • 500g Cream Cheese
  • 215 g Sugar
  • 3 Eggs
  • 1 Yolk
  • 1 tsp Vanilla
  • Zest of 1 Large Lemon
  • Zest of 2 Mandarins

Citrus Curd

  • 105 ml Mandarin Juice
  • 105 ml Lemon Juice
  • Zest of 1 Large Lemon
  • Zest of 2 Mandarins
  • 50g Butter
  • 125g Sugar
  • 2 Eggs
  • 1 Yolk

Method:

Crust

  1. Mix the Speculoos with the melted butter and sugar.
  2. Press the Speculoos mixture into paper-lined muffin cups.
  3. Bake the crust at 150º for 8 mins.

Filling

  1. Mix the mascarpone and cream cheese with the sugar. Add the vanilla and zest.
  2. On low speed, add in the eggs and yolk one at a time until fully mixed. Do not over beat the mixture. This will result in air bubbles and sad deflated lil’ cheesecakes.
  3. Spoon the filling over the crust. Bake at 160º for 18 – 20 mins until the middle of the cheesecakes are jiggly and the edges are set.
  4. Once out of the oven, let the cheesecakes cool at room temperature for 2 hours. Then, place into the refrigerator to set overnight.

Citrus Curd

  1. Place the juice, zest, sugar and butter into a heatproof bowl. Place the bowl on top of a pot of simmering water and gently mix the contents.
  2. Whisk the eggs together and add into the bowl. Stir until the citrus curd is thick enough to coat the back of a spoon. This should take about 10 – 15 mins.
  3. Remove from heat and wait for it to cool. Strain with a mesh strainer and place on top of cheesecakes to set.

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