Name: Delicious Lemon Meringue Cheesecakes to Impress
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 30 min
Ingredients: 90g crushed graham crackers (3/4 cup); 1/4 teaspoon flaky kosher salt; 40g melted unsalted butter (3 tablespoons); 350g softened cream cheese (12 ounces); 100g white sugar (1/2 cup); 1 tablespoon plain flour; 60g sour cream (1/4 cup); 1 teaspoon pure vanilla extract; 60ml fresh lemon juice (1/4 cup); Lemon zest from one fruit; 2 large eggs; 3 large egg whites; 150g granulated sugar (3/4 cup); 1/4 teaspoon tartar powder for stability; A small pinch of kosher salt

Description

Lemon Meringue Cheesecakes unite the bright, zesty flavors of lemon with the indulgent creaminess of cheesecake topped off with a light, fluffy meringue that is sure to impress.

Ingredients

Scale

90g crushed graham crackers (3/4 cup)
1/4 teaspoon flaky kosher salt
40g melted unsalted butter (3 tablespoons)
350g softened cream cheese (12 ounces)
100g white sugar (1/2 cup)
1 tablespoon plain flour
60g sour cream (1/4 cup)
1 teaspoon pure vanilla extract
60ml fresh lemon juice (1/4 cup)
Lemon zest from one fruit
2 large eggs
3 large egg whites
150g granulated sugar (3/4 cup)
1/4 teaspoon tartar powder for stability
A small pinch of kosher salt

Instructions

Begin by setting your oven to 160°C (320°F). While the oven is heating, take your muffin pan and place muffin liners in each cup.
In a small bowl, combine the melted butter, crushed graham crackers, and a pinch of flaky kosher salt. Stir these ingredients together until they are well mixed and have a wet, crumbly texture.
In a separate large mixing bowl, blend the softened cream cheese until it is creamy and smooth. Gradually add the white sugar along with the lemon zest, ensuring they mix well.
Spoon the cheesecake mixture into the cooled crusts in the muffin pan, filling each liner to about 3/4 full.
Set up a double boiler by bringing a pot of water to a gentle simmer. In a heatproof bowl, combine the egg whites, granulated sugar, salt, and cream of tartar. Place this bowl over the simmering water, and continuously whisk the mixture until it reaches a temperature of 71°C (160°F).
Once your cheesecakes have chilled completely, generously spread or pipe the meringue over each mini cheesecake. Use a kitchen torch to brown the tops lightly until they develop a golden hue.

Notes

Ensure your cream cheese is softened at room temperature to blend smoothly without lumps.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert

Nutrition

Calories: Approximately 250 per cheesecake
Sodium: Roughly 150 mg
Protein: About 4 grams