Coconut and lemon curd cheesecakes

75g coconut macaroons (see Notes)
30g butter, melted
125g butter, extra, softened
110g (1/2 cup) caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 eggs
1 egg yolk
150g (1 cup) self-raising flour
180ml (3/4 cup) thickened cream
150g lemon curd (see Notes)
150g goat’s curd or mascarpone
125g creme fraiche
1 lemon, zested
110g (1/2 cup) caster sugar
3 egg yolks

Step 1 Grease a 6-hole (3/4-cup) Texas muffin pan, then line the bases with rounds of baking paper.
Step 2
To make macaroon bases, process macaroons in a food processor to fine crumbs. Add 30g melted butter and process until combined. Press crumb mixture firmly into bases of muffin holes, then refrigerate until needed.
Step 3
To make filling, using an electric mixer, whisk all ingredients until smooth and combined; mixture will be runny.
Step 4 Preheat oven to 170C. To make cake batter, using an electric mixer, beat remaining 125g softened butter, sugar, vanilla and lemon zest until pale and fluffy. Add eggs and yolk together, and beat until combined. Add flour and beat until combined. Divide into 6 portions, then spread each portion around the side of each pan hole to the top, leaving a hole in the centre. Spoon goat’s curd filling into the centres; don’t worry if they’re not perfect. Bake for 20 minutes or until lightly browned. Cool cakes in the pan; the centres will sink.
Step 5 Meanwhile, to make lemon curd cream topping, whisk cream to soft peaks. Spoon over lemon curd, then gently swirl together.
Step 6 To serve, run a knife around cakes, then, using a small offset spatula, gently ease cheesecakes from the pan. Top each cheesecake with a large spoonful of lemon curd cream topping.

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