A couple of weeks ago (or maybe a month, I can no longer keep track of things around here) I was contacted by a representative of Duchy’s Originals, specifically their shortbread cookies. Oh yes, this is a sponsor post, but I’m not going to bore you with it – I’m keeping it short and sweet, so you can get to the recipe (which is awesome!).
Anyways, this product is very blue blood – like “Royal” blood. The Duchy Originals brand was founded by HRH Prince Charles The Prince of Wales – as in that dude that is going to be a granddaddy to the most famous baby in the world in a couple of weeks.
What attracted me to work with this particular brand was their Good Food Charter: that every product “Is Good” (produced in the right way), “Does Good”(supports producers and charities) and “Taste Good” (made with the finest ingredients). Bonus point that a donation from the sales of their products is given to The Prince of Wales’s Charitable Foundation. Which supports charitable causes both in the US and across the world. You can read more about the brand here.
So they were very generous in sending 4 boxes of their shortbread cookies and told to use them whichever way I like and to let them know. I received a box each of their Original Oaten Biscuits, Highland, Lemon and Stem Ginger all Butter Shortbread cookies.
I’m a huge fan of shortbread cookies – HUGE! But, as always when I tasked in coming up with something, I fall into the “let-me-overthinking it to death syndrome.
Until I went to lunch and my husband ordered cheesecake for dessert. And Boom!
These little bites were born. I used the Lemon and butter shortbread cookies for the base and the filling is the most basic of cheesecake batter infused with lemon curd. Simple and full of sweet, tartness with the buttery crunch of the shortbread crust. How you can you wrong?
The end results give you a delicate one bite sweet that will be gone before you put the plate down.
A perfect sweetbite.
ONE BITE LEMON CHEESECAKES
- 1½ cup of Duchy Originals shortbread crumbs (I used the highland and lemon all butter flavors)
- 2 tablespoons granulated sugar
- ½ stick unsalted butter, melted
- 1 tablespoon of lemon zest (optional, but highly recommended)
- 16 ounces of cream cheese, softened
- ⅓ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tablespoon all-purpose flour
- ½ cup of lemon curd (homemade or bought)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Preheat oven to 350°F. Using your food processor, crumb up the cookies until nice and fine. Combine the crust ingredients into a mixing bowl. Press 1½ tablespoons of the mixture into each bottom of 24 mini cheesecake pans or mini muffin tins.
In a food processor (the same one that you use to make your crumbs, cleaned) add the cream cheese and sugar and pulse until combined, then all the rest of the ingredients (eggs, yolk, flour, lemon curd, extract and salt) and pulse again until mix is creamy and smooth.
Pour filling into prepared crusts and bake for 25 minutes, or until the centers have set.
Let the cheesecakes cool completely before removing from the pan. Store in the refrigerator covered until ready to serve.
Tips & Tricks:
You can use your stand mixer to do the filling. I did not want to dirty anything else and used food processor.
During the baking time, the cheesecakes will be fluffy and tall, once out of the oven they may deflate – not to worry, they are still good.
You can make any favorite topping - using blueberry or strawberry compote - or extra lemon curd on top – We found they were perfect naked, but it’s your cheesecake and you eat it as you fancy it.
To caramelized lemon slices - pour a bit of sugar on them and using a kitchen torch burn the sugar. You can also use the oven, by placing them in a bake sheet and then using your oven’s broiler to caramelized the sugar. Be vigilant if you choose this route, since the broiler is pretty quick, keep an eye on them so they don’t burn.
I’m thinking these will be great coated in tempura batter and deep-fried.
Disclaimer: I received free product sample from Duchy’s Original products. I received no monetary compensation and the views and opinions expressed in this post are my own.