Wendy of Wendy’s Kitchen Table never fails to share a brilliant recipe with us. Today is no exception! We’re very excited to introduce you to her Butternut Snap Mini Cheesecakes.
Made with a packet cookie base, they are perfect party food and ideal with a cuppa at morning tea. You can use store-bought lemon curd, or your own homemade version if you prefer.
You can top them with blueberries or strawberries and they look so pretty when they are all plated up.
Be warned though, that one is never enough. They are highly addictive!
You better double your batch as they are a guaranteed crowd-pleaser! So let’s see what you need to recreate them at home.
Butternut Snap Cheesecakes Ingredients
via Wendy’s Kitchen Table
- 250g (8.8oz) pkt Butter Snap biscuits
- 250g (8.8oz) cream cheese softened
- 1 cup lemon curd (store-bought or h/made)
- 1 ½ teaspoon edible gelatine powder
- ¼ cup hot water
- ¾ cup caster sugar
- 80g (3oz) butter
- zest and juice of 2 lemons
- punnet blueberries/seasonal berries
Lemon Curd Ingredients
- 2 eggs, plus 2 egg yolks
- ¾ cup caster sugar
- 80g (3oz) butter
- zest and juice of 2 lemons
* Lemon Curd instructions are below the recipe instructions.
via Wendy’s Kitchen Table
Butternut Snap Mini Lemon Cheesecakes Recipe
via Wendy’s Kitchen TableÂ
Heat each biscuit for 40 seconds or until soft in the microwave. Press into a mini muffin pan or patty tin to make a case.
Leave to cool. Using a cake mixer or electric beaters beat cream cheese until smooth. Add the lemon curd and beat until smooth and combined.
Dissolve gelatine powder in hot water and add to cream cheese mixture, beat until combined.
Fill the cases with the mixture. Place seasonal berries on top. Refrigerate overnight or until set.
Dust with icing sugar just before serving.
*Lemon Curd instructions are below.
via Wendy’s Kitchen Table
Lemon Curd Instructions
via Wendy’s Kitchen TableÂ
Whisk whole eggs, yolks, and sugar in a saucepan until smooth, then place over low heat. Add the butter, juice, and zest and stir continuously until thickened.
Pour into a sterilized jar. Some people like to strain the curd through a sieve but I like the zest and pith in my curd.
Lemon curd lasts 2-3 weeks covered in the fridge and the recipe makes 1 ½ cups.
