Tadah!! I can bake! Lol!
I was in the mood for some cheese cake and I googled for an easy recipe. Since I’ve been baking cakes, getting recipes from Rasa Malaysia, I thought I might do the same for lemon cheese cake. After all, the butter cake using the recipe here turned out to be great!
Somehow I couldn’t get the crispy looking, slight yellowish colored topping as photographed in Rasa Malaysia (then today I realized, I just put in two eggs instead of three. I wonder if it would somehow affect the outcome?), and one of the mini cakes actually starting to crack at 16 minutes into baking, to keep safe, I switched the oven heating to bottom rod only. In case, the cakes didn’t turn out to be well cooked with the top overly cooked!
Apart from following the recipe here to the dot, I also whipped up a lemon curd – in case the mini lemon cheese cakes started to crack, in my case 1/12 did! So lemon curd would be a good alternative too, to blueberries and raspberries which cost a bomb here! (Blueberries at Rm7.90 for 100g and raspberries Rm19.90!! for 100g at Jusco) Well, one good news though, even though the surface of the cheese cake cracked, after you removed it from the oven, it somehow closes back! Haha!
If you are interested to make these, follow Rasa Malaysia’s Mini Lemon Cheese Cakes recipe and as for the lemon curd, as alternative to the fruits toppings, I used the recipe from Joy of Baking. Took me no more than 2 hours (including prep, waiting for the cakes to cool down, decorate). Try it! It’s easy and simple!
To ease your reference, I cut and paste the relevant paragraphs and recipe here.
Make 12 | Prep Time: 15 minutes | Bake Time: 22 minutes
3/4 cup graham cracker crumbs (7 graham crackers)
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted
12 oz cream cheese, room temperature (approximately 340g)
1/2 cup granulated sugar
1/4 cup sour cream
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 tablespoons lemon juice
or Lemon Curd (See below)
In a bowl, add in the graham cracker crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.
Preheat the oven at 350°F. (About 176°C)
Attach the metal blade to your food processor. Pulse the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and pulse again until smooth. Next, add the sour cream and lemon zest and pulse until smooth.
Add 1 egg at a time and pulse until combined. Lastly, add the vanilla extract and lemon juice. Scrap down the side and give it a few more pulses until smooth.
Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.
Bake them for 20-22 minutes or until the centers are firm. Remove the cupcakes from the muffin pan to cool completely on a cooling rack.
Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.
I used the 3.25 oz soufflé paper baking cups. (I used cupcakes paper)
For lemon curd
Lemon Curd Recipe:
3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice
4 tablespoons (56 grams) butter, at room temperature
1 tablespoon finely shredded lemon zest
Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and cover immediately to prevent a skin from forming. Let cool until it of pouring consistency.