Preserved Lemon Cheesecake Food

BITE SIZE CHEESECAKES WITH PRESERVED LEMON AND A CORNMEAL CRUST

Steps:

• Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You should have several 1-inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4-inch by 3 inches each.
• Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time. Combine the sugar and 2 cups of water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour.
• Drain in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let cool and store in an airtight container.
• Crust: Cream the butter until soft and smooth in a mixer fitted with a paddle attachment. Add the sugar and continue creaming until light and fluffy. Mix in the egg and the vanilla. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the mixer and mix at low speed until almost blended. Turn the dough out onto a work surface and knead briefly, just until the dough comes together. Form into a disk and chill at least 2 hours or overnight.
• Flour a work surface. Roll out the dough 1/8-inch thick and prick all over with a fork. Use a cutter to cut out rounds of pastry that are slightly larger in diameter than your mini-muffin cups. Transfer the pastry rounds to a sheet pan and chill 30 minutes. Pre-heat the oven to 375 degrees F and bake until light golden brown, about 20 minutes. Let cool.
• Butter 2 mini-muffin tins and then lay a large piece of plastic wrap over the tin. Push the plastic wrap down into each cup (this is to line it very well). Do not worry, the plastic wrap will not burn or melt in the oven. Heat the oven to 375 degrees F.
• Filling: Whip the cream cheese until light and fluffy in a mixer fitted with a whisk attachment. Add the sugar and mix. Mix in the eggs and vanilla, then the flour and salt. Divide the filling among the lined cups, filling each one all the way up. Bake for 20 minutes. Let cool to room temperature, then chill.
• When ready to serve, cut the plastic wrap so you can remove each cup of cheesecake individually. Lift each one out of the cup and invert onto a cornmeal crust. Peel off the plastic wrap. When all the cakes have been assembled, top each one with a tiny mound of chopped lemon confit and serve.

PRESERVED LEMON CHEESECAKE

Steps:

• Make crust: Preheat oven to 350°. Place oats, coconut and brown sugar in food processor bowl and grind to a fine consistency. Add egg white and water; pulse 3 or 4 times until just combined and moist. Press lightly into 10-inch springform pan coated with cooking spray. Make sure not to process too much or to press too firmly in pan or crust will shrink away from edges too much. Bake for 15 minutes. Remove from oven and let cool. Wrap outside of pan with heavy duty foil to prevent leaking, set aside. Reduce oven temperature to 325°.
• Prepare the cheesecake: Discard flesh from preserved lemon and rinse peel well. Chop coarsely and add to food processor with lemon juice; process about one minute. Add cream cheese, sour cream, sugar and flour and process until well blended, 1 to 2 minutes. With motor running, add eggs and yolk, one at a time, and process until blended. Pour into prepared pan. Place springform pan in a large roasting pan and add enough boiling water to larger pan so that it comes about halfway up sides of covered springform pan.
• Bake for 1 hour at 325° until center is just set on top. The center should barely move when touched lightly. Remove from oven and allow to cool in water bath for about 15 minutes. Remove pan from water bath and let cool completely on a wire rack. Cover and refrigerate 12 hours to overnight before serving. Run a knife around edge of pan to loosen before serving.

LUSCIOUS LEMON BAKED CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
• Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
• Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

LEMON CHEESECAKE

Steps:

• Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
• Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
• Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.