Mini Lemon Meringue Cheesecakes (Print Version)
# Ingredients:
01 -
90g (about 3/4 cup) crushed graham crackers.
02 -
A small pinch (1/4 teaspoon) of kosher salt.
03 -
40g (3 tablespoons) melted unsalted butter.
04 -
12 ounces (350g) softened cream cheese.
05 -
100g (1/2 cup) white sugar.
06 -
Just 1 tablespoon of plain flour.
07 -
60g (1/4 cup) of sour cream.
08 -
1 teaspoon of vanilla.
09 -
60ml (1/4 cup) freshly squeezed lemon juice.
10 -
Shredded peel from one lemon.
11 -
2 big eggs.
12 -
3 whites from large eggs.
13 -
150g (3/4 cup) white sugar.
14 -
About 1/4 teaspoon of cream of tartar.
15 -
A tiny bit of kosher salt.
# Instructions:
01 -
Set your oven to 320°F (160°C). Pop 12 liners into a muffin tray.
02 -
Stir together the graham cracker crumbs, melted butter, and salt. Push the mix into each liner. Bake for 5 minutes. Let them cool down.
03 -
Whip cream cheese until it’s smooth. Blend sugar with lemon zest separately, then add to cream cheese alongside flour. Beat the mix until fluffy.
04 -
Pour in the sour cream, vanilla, and lemon juice. Mix until it's combined.
05 -
Gently add eggs one at a time. Mix until just incorporated.
06 -
Pour batter into liners. Bake for around 18–20 minutes. The center should be a little wobbly.
07 -
Let them sit at room temp to cool. Then chill in the fridge for at least 3 hours.
08 -
Sit a bowl over simmering water. Heat egg whites, sugar, salt, and cream of tartar in the bowl.
09 -
Keep whisking until the temperature hits 160°F (71°C). This usually takes anywhere from 5 to 10 minutes.
10 -
Using a mixer, whip the meringue until peaks form, shiny and firm (takes 5-8 minutes).
11 -
Using a pastry bag, top cooled cheesecakes with meringue.
12 -
Grab your kitchen torch and lightly brown the meringue.
# Notes:
01 -
Keep refrigerated, but eat within 3 days.
02 -
Cheesecakes can be frozen, but skip the meringue.
03 -
Cream of tartar stabilizes meringue, but it’s not required.
04 -
Finished cheesecakes will jiggle faintly in the middle.
05 -
Allow all ingredients to come up to room temp first.