Lemon Meringue Cheesecakes (Print Version)
# Ingredients:
01 -
3/4 cup graham cracker crumbs (90g).
02 -
1/4 teaspoon kosher salt.
03 -
3 tablespoons unsalted butter, melted (40g).
04 -
12 ounces cream cheese, room temperature (350g).
05 -
1/2 cup granulated sugar (100g).
06 -
1 tablespoon all-purpose flour.
07 -
1/4 cup sour cream (60g).
08 -
1 teaspoon vanilla extract.
09 -
1/4 cup lemon juice (60ml).
10 -
Zest from 1 lemon.
11 -
2 large eggs.
12 -
3 large egg whites.
13 -
3/4 cup granulated sugar (150g).
14 -
1/4 teaspoon cream of tartar.
15 -
Pinch of kosher salt.
# Instructions:
01 -
Heat oven to 320°F (160°C). Line a muffin tin with 12 liners.
02 -
Mix graham crumbs, salt, and melted butter. Press into liners. Bake 5 minutes, then cool.
03 -
Beat cream cheese until smooth. Mix lemon zest with sugar, then add to cream cheese with flour. Beat until fluffy.
04 -
Add sour cream, vanilla, and lemon juice. Mix well.
05 -
Beat in eggs one at a time just until blended.
06 -
Fill liners with batter. Bake 18-20 minutes until centers slightly jiggle.
07 -
Cool to room temperature, then chill 3 hours.
08 -
Heat egg whites, sugar, cream of tartar, and salt in bowl over simmering water.
09 -
Whisk until mixture reaches 160°F (71°C), about 5-10 minutes.
10 -
Beat until stiff, glossy peaks form (5-8 minutes).
11 -
Pipe onto chilled cheesecakes.
12 -
Toast with kitchen torch.
# Notes:
01 -
Store in fridge up to 3 days.
02 -
Can freeze cheesecakes without meringue.
03 -
Cream of tartar helps stabilize meringue but optional.
04 -
Cheesecakes should jiggle slightly when done.
05 -
Let ingredients reach room temperature before starting.