Lemon Cheesecake Pudding Cups

Recipe by Sarah Cheah - Sarah Cooks

Does the thought of little lemony cheesecake puddings make your mouth water? Ours too.

  • 2 lemons, preferably organic
  • 2 eggs
  • 2 egg yolks
  • 150 grams caster sugar
  • 100 grams unsalted butter
  • 10 grams butter
  • 6 tablespoons graham cracker or digestive biscuit crumbs (approx. 35-40 grams)
  • 1 pinch cinnamon
  • 1/4 cup cream
  • 60 grams cream cheese, at room temperature
  • 3 tablespoons icing sugar
  • berries, lemon slices and extra whipped cream, to serve
  1. To make the lemon curd: Zest and juice the lemons. Place the zest and juice into a heavy based saucepan. Add the eggs, caster sugar and butter.
  2. Place on a low heat, and cook, stirring all the while, until the mixture has thickened and become smooth.
  3. Place the lemon curd into a sterilised jar and keep in the fridge. You will need 1/4 cup of the lemon curd for the pudding cups.
  4. To make the pudding cups: Melt the butter, and stir in the biscuit crumbs and cinnamon. Divide the mixture between two serving cups and set aside.
  5. Whip the cream to soft peaks. Set aside.
  6. Beat together the cream cheese and icing sugar. Fold in the whipped cream and 1/4 cup lemon curd.
  7. Divide the mixture between the serving cups. If you are not serving straight away, cover with clingfilm and refrigerate.
  8. Just before serving, decorate the pudding cups with extra whipped cream, berries and lemon slices.

Makes 2

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