Rose's Heavenly Cake, Page 327: Baby Lemon Cheesecakes
Recently, i've been sick...from stomach flu, to cold, to a very bad headache on Sunday. Finally managed to find time today after work to bake these. Since I had little time to bake these, instead of baking the sponge cake, i made gingerbread cookie crust (recipe page 252). I baked them in non-stick paper souffle cups, so i'll have less to wash up after..lol! Paper cups cannot be submerged into water, so i place a huge tray of water below the baby cheesecakes - my logic is that the water below will create steam similar to that of waterbath.
I baked at 170c for 20mins..but judging from the tray below, i think should be just 15mins cos the right side cheesecake is over baked.. a bit sink at the centre but the ones on the left side is smooth and nicer..(uneven heat in my oven..)
Once the cheesecake cooled, the sides will move away from the paper and there's no problem removing the cheesecake after cutting away the paper.
Oh, and i forgot, i didn't make any lemon curd. Instead i used the orange curd (recipe on page 180).
I made extra batches of orange curd a while back and kept it in the freezer.
VERDICT: It's sooo yummy! The chewy cookie base and the soft cheesecake and the sweet orange curd blends in really well. Not sure if it would taste better with lemon curd, but i have to say that i love the orange curd flavor paired with this. My family loves it! :D Definitely a keeper!