Creamy Individual Lemon Cheesecakes
This is a wonderful treat to enjoy once in a while. You will need between 12 and 24 small oven-safe containers or jars, depending on their size. I like to use a special mini cheesecake pan with loose bottoms.
½ cup (120ml) (115g) good quality butter, from pastured cows
¼ cup (60ml) fine raw organic sugar
2 cups (500ml) organic desiccated coconut or ground pecan nuts or a mixture of desiccated coconut and ground pecan nuts.
½ cup (120ml) fine raw organic sugar
zest of 1 – 2 lemons
2 packages of cream cheese (250g / 8oz each) at room temperature
2 large eggs, from pasture raised hens, at room temperature
¼ cup (60ml) extra thick cream, from pastured cows
1 ½ tsp (7ml) pure vanilla extract
Lemon Curd Topping:
¼ cup (60ml) (57g) good quality butter, from pastured cows
½ cup (120ml) raw organic sugar
2 big lemons (zest and juice)
3 large eggs, from pasture raised hens.
Preheat the oven to 340 °F/ 170 °C.
Melt the butter.
Mix in the sugar and then the coconut/ ground nuts.
Divide equally between the small oven-safe containers.
Use a spoon to press into the bottom to form a crust.
Use an electric mixer to mix the ingredients in the following order.
First combine the sugar and zest.
Then add the cream cheese, and mix until smooth.
Add eggs one at a time. Scrape down the sides to make sure everything is mixed in well.
Add the thick cream and vanilla and mix until smooth.
Divide the filling between all the containers. Fill only about ¾ full.
Place the containers in a large oven pan and fill with hot water till halfway up the sides of the containers. You won’t be able to do this with the loose bottom mini cheesecake pan, because the water will leak into the mixture.
Bake for 15-30 minutes, depending on the size of the containers.
The edges should appear to be set, while the center will still jiggle a little.
Remove the cheesecakes from the water-bath and let it cool completely. Place in the fridge for at least 5 hours before serving.
Top with lemon curd and serve.
Add water to the bottom of a double boiler.
Place the butter, sugar, lemon zest and lemon juice in the top of the double boiler.
Bring the water to a simmer.
Stir the ingredients occasionally until the butter is melted.
Crack the eggs in a small bowl and whisk well.
Add a few tablespoons of the warm butter mixture to the beaten eggs and mix well.
Gradually mix the egg mixture into the butter mixture while you’re whisking continually to combine.
Continue to whisk the mixture in the double boiler, until the curd thickens.
Pour into a tempered glass bowl. Leave uncovered to cool.
It will be thicker when completely cold.
Store in the fridge until ready to use.
White Bean Baby Quiches (No Flour)
1 Onion, chopped
1 Red Sweet Pepper, chopped
1 Tbsp Olive Oil
1 cup (250ml) cooked Organic Cannellini Beans -properly prepared by soaking for 24 hours before cooking.
¼ cup (60 ml) raw full cream milk
¾ cup (180 ml) raw cream
5 pasture-raised eggs, cracked and whisked
1-2 tsp (5-10ml) mustard powder
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) freshly ground pepper
¼ cup (60ml) chopped fresh herbs (parsley, oregano, spring onions)
200g grated good quality cheese, like Kerrygold (divided in ½)
Preheat oven to 180°C (350°F).
Fry onion and sweet pepper in olive oil in a pan till soft.
Blend the beans, milk, cream, eggs, mustard powder, salt and pepper in a blender until smooth.
Pour this mixture into a mixing bowl.
Add the fried onion and sweet pepper, chopped herbs and half the cheese and mix everything together. The mixture will be runny.
Spoon into greased mini muffin pans until about 3/4 full.
Sprinkle rest of the cheese on top.
Bake for 15-25 minutes.
Let it cool for a few minutes.
Remove from the pan.
Makes about 42-48 mini quiches.