Lemoncurd Basque Cheesecakes

When you thought you have seen it all, enjoy these delicious individual lemoncurd cheesecakes baked in the ClearCook Dual air fryer. Sit back, relax and enjoy your guests over this quick and easy dessert. 

Serves 4
 
Cheesecake:
370g cream cheese at room temp
100g castor sugar
2 eggs
150ml cream
Zest of 1 small lemon
5ml vanilla extract
Pinch of salt
20g flour

Lemoncurd
2 eggs
1 egg yolk
110g castor sugar
Zest of 1 lemon
60ml lemon juice
70g butter, melted

To serve:
Lemon curd and whipped cream
Icing sugar to dust

Method:
To make the lemon curd in your Instant Pot: whisk the eggs, egg yolk, sugar, lemon rind, lemon juice and butter together in a heat resistant glass bowl. Pour 1 cup of water into the Instant Pot and place a trivet/rack in the pot. Cover the bowl tightly with foil and place bowl on the trivet.
Seal the Instant Pot lid and pressure cook at high pressure for 3 minutes then naturally release for 10 minutes. Carefully remove and strain through a fine sieve. Cover with plastic wrap and place in the fridge to chill.
Preheat both the Vortex Dual Air fryer ovens to 200°C. Grease 4 X 10 cm tart tins well and line with baking paper.
Use an electric mixer to beat the cream cheese and sugar in a bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, 1 at a time, beating well after each addition.
With the motor running, gradually add the cream, lemon rind, vanilla and salt and beat to combine.
Sift flour over the cream cheese mixture. Beat on low speed until smooth. Spoon over one-third of the lemon curd and use a large metal spoon to gently marble.
Spoon the cream cheese mixture into the prepared tart tins. Spoon over some of the remaining lemon curd and use a knife to gently marble. Bake for 10 mins or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge to cool completely
Drizzle cheesecakes with the remaining lemon curd and top with cream mixture.