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Mini lemon amaretti cheesecakes

  • Total Time

    25m
  • Serves

    4

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

These adorable mini zesty cheesecakes are a great way to finish off a dinner party. The lemon and amaretti truly compliment each other and will leave you wanting more.

Method

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

  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.

  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.

  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.

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

  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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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