Lemon Cheesecakes (Print Version)
# Ingredients:
01 -
24 Nilla wafer cookies.
02 -
2 ¼ tsp granulated sugar (for crust).
03 -
3 tbsp unsalted butter, melted.
04 -
12 oz cream cheese, softened.
05 -
1/2 cup granulated sugar (for filling).
06 -
2 tbsp sour cream.
07 -
1/4 tsp salt.
08 -
2 tbsp fresh lemon juice.
09 -
1 tsp lemon zest.
10 -
1 large egg.
11 -
2 large egg yolks (for lemon curd).
12 -
1/2 cup granulated sugar (for lemon curd).
13 -
2 tbsp lemon juice (for lemon curd).
14 -
1 tsp lemon zest (for lemon curd).
15 -
2 tbsp unsalted butter, cubed.
16 -
2 large egg whites (for meringue).
17 -
1/2 cup granulated sugar (for meringue).
18 -
1/8 tsp cream of tartar.
19 -
1/2 tsp vanilla extract.
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease mini cheesecake pan. Process Nilla wafers, sugar, and melted butter in a food processor until fine crumbs form. Press the mixture into the bottoms of the mini cheesecake cavities. Bake for 5 minutes, then lower the oven temperature to 325°F (165°C).
02 -
To make the cheesecake filling, beat softened cream cheese and sugar until smooth. Add sour cream, lemon juice, and lemon zest, then mix in the egg. Divide the filling evenly among the cheesecake cavities. Bake for 15-18 minutes until set. Let cool, then chill in the refrigerator for 6-12 hours.
03 -
For the lemon curd, whisk together egg yolks, sugar, lemon juice, lemon zest, and cubed butter in a double boiler for 8-10 minutes until thickened. Strain the mixture, cover, and chill in the refrigerator.
04 -
To make the meringue, place egg whites, sugar, and cream of tartar in a metal bowl over simmering water, whisking constantly until the sugar dissolves. Transfer to a mixer and beat until stiff peaks form. Add vanilla extract and mix.
05 -
Top each chilled cheesecake with a spoonful of lemon curd, then pipe meringue on top. Use a kitchen torch to lightly brown the meringue. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
These Mini Lemon Meringue Cheesecakes are bite-sized treats featuring a tangy lemon cheesecake base, topped with homemade lemon curd and fluffy meringue. They're perfect for spring desserts!.