In the (until now) hottest week of this summer we had a barbeque with the colleagues. When we planed this get-together it was still nice and cool and I volunteered to bake a cake. But when the temperature climbed wide above 30°C I was not so enthusiastic about turning my oven on anymore.
I needed something else and so I opted for a “Fridge Cake” with lots of cream cheese, white chocolate and lemon. And this spontaneous cake was liked very much and so I promised to bring my short notes into a proper recipe and publish it on the blog.
But there was no picture and so I had to “bake” it again. I used the chance to fine tune the recipe. One major change is that the cake is prepared in individual servings now. Adding a bit of basil to the lemon curd is another tiny change that makes the recipe even better. And so I like my version 2 even more then version 1 and I’m well prepared for all the warm weather to come!
Little Lemon Cheesecakes
yields 8 little cakes (Diamter: 6 cm)
- 100g graham cracker crumbs
- 60g Butter
Cream Cheese Cream
- 100g cream
- grated lemon peel
- 200g white chocolate, chopped
- 300g cream cheese
- 25g lemon juice
Lemon Basil Curd
- 125g lemon juice
- 150g sugar
- 150g egg (3 eggs size M)
- 150g Butter
- 15g Basil (optional)
- 8 raspberries
- 8 Basil leaves
For the crust brown Butter and mix with the crumbs. Divide the mixture evenly on the 8 cake rings (Diameter 6 cm). Press well to form the curst.
Now bring cream with lemon peels to boil. Stir in the chopped chocolate and let the mixture sit for 2 min. Now stir until all chocolate is molten. Mix in cream cheese and lemon juice. Fill in the cake rings and cool for at least 30 min.
Now prepare the lemon curd. For this mix lemon juice with sugar and egg. Add the basil leaves and heat while stirring until the mixture thickens (about 82°C). Now strain the mixture to remove the leaves and fill into a mixing bowl. Let cool to about 45°C, then add the butter in small cubes. Emulgate with a handheld food processor. Fill on top of the cream cheese cream. Cool for at least 3 hours.
For decoration place the cake on a small plate, put a basil leaf upright in the cake and place a raspberry next to it.