Description
Delicate Mini Lemon Meringue Cheesecakes bring zesty citrus magic to classic dessert lovers. Creamy, tangy bites combine silky cheesecake with fluffy torched meringue, promising pure indulgence in each perfectly crafted mini treat.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 large egg
- 2 large egg yolks
- 2 large egg whites
Dairy and Flavor Ingredients:
- ¼ cup (50 grams) granulated sugar for cheesecake
- ¼ cup (50 grams) granulated sugar for lemon curd
- ¼ cup (50 grams) granulated sugar for meringue
- 3 tablespoons (45 milliliters) fresh lemon juice
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Crust and Butter Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons (45 grams) granulated sugar for crust
- 4 tablespoons (60 grams) unsalted butter, melted for crust
- 2 tablespoons (30 grams) unsalted butter for lemon curd
- ¼ teaspoon cream of tartar
Instructions
- Craft a sturdy base by thoroughly blending graham cracker crumbs with sugar and melted butter until the mixture resembles damp sand.
- Distribute the crumbly mixture evenly into each cupcake liner, using gentle pressure to create a compact foundation for the cheesecake.
- Toast the crust in a preheated oven, allowing the buttery crumbs to set and develop a light golden color, which will provide a crisp texture underneath the creamy filling.
- Remove the muffin tin from the oven and let the graham cracker crusts cool completely, ensuring they maintain structural integrity for the upcoming layers.
- While the crusts rest, prepare the cheesecake batter with careful attention to achieving a smooth, velvety consistency that will complement the tangy lemon and fluffy meringue.
- Gently pour the cheesecake mixture over the cooled crusts, filling each liner approximately three-quarters full to allow space for the lemon curd and meringue topping.
- Bake the mini cheesecakes until the centers are just set but still exhibit a slight wobble, indicating a creamy, delicate texture.
- After cooling, generously spread a layer of bright, zesty lemon curd across the surface of each mini cheesecake.
- Craft a glossy, billowing meringue topping by whipping egg whites and sugar into stiff, luxurious peaks that will create an elegant finish.
- Carefully pipe or spoon the meringue over the lemon curd, creating decorative swirls and peaks.
- Use a kitchen torch to gently caramelize the meringue, transforming its surface into a golden-brown, toasted masterpiece that adds depth and visual appeal.
Notes
- Crumb Consistency Matters: Ensure graham cracker crumbs are finely ground for a smooth, compact base that holds together perfectly when pressed into the muffin liners.
- Butter Temperature Tip: Use melted butter at room temperature to help bind the cracker crumbs evenly without creating soggy or greasy crusts.
- Pressing Technique: Gently but firmly pack the crumb mixture using the back of a spoon or a small measuring cup to create an even, compact crust that won’t crumble when serving.
- Cooling Crucial: Allow the crust to cool completely before adding cheesecake filling to prevent moisture and maintain a crisp, stable foundation for your mini desserts.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 170
- Sugar: 14 g
- Sodium: 105 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg