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Mini Lemon Amaretti Cheesecakes

2 Reviews

About the bake

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.

25Prep Time
4Serves
A little effort

Method

  1. Step 1:

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

  2. Step 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. Step 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. Step 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. Step 5:

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

  6. Step 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.

Ingredients

  • For the base

    • 100g Amaretti biscuits
    • 50g Butter (unsalted)
  • For the filling

    • 450g Mascarpone cheese
    • 250ml Double cream (whisked to soft peaks)
    • 1 Lemon(s) (zest and juice)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 3 tsp Lemon curd
  • For the decoration

    •  Lemon zest (fine strips)
    • 100g White chocolate (melted)

Utensils

  • Four 9cm mould rings
  • Baking sheet
  • Greaseproof paper
  • Mixing bowl
  • Saucepan
  • Blow torch

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