I’m sure you are all familiar with lemon meringue pie, the light mouth watering pie is a favorite to many. Now how about cheesecake? Yes the creamy delicious and very appetizing cheesecake with our favorite toppings.
Well now combine the lemon meringue pie and creamy cheesecake and you have mini lemon merigue cheesecakes! The divine treat is perfect way to finish off a dinner party. I’m going to hold this secret recipe close on hand and pull out when I want to wow my guests.
Thanks to Anna Olsen from her Fresh book for supplying a fabulous recipe!
- 1 ½ cups graham cracker crumbs
- 1 1/2 tbsp sugar
- 1/4 cup unsalted butter, melted
- 2 x 8-oz/225 g packages cream cheese, room temperature
- 2/3 cup sugar
- 2 tbsp cornstarch
- 1 Tbsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 3 large egg whites
- ½ tsp lemon juice
- ¼ cup sugar
- 2 tsp cornstarch
- Preheat oven to 180C and line 36 mini muffin tins with paper cups.
- To make crust, combine all ingredients until evenly blended and crumbly and press into bottom of mini muffins cups. Bake for 8 minutes, then cool.
- To make cheesecake, reduce oven to 325F (160C). Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch, lemon zest, lemon juice and vanilla. Add eggs one at a time, scraping well after each addition. Spoon or pipe cheesecake filling into cooled mini muffin tins bake for about 18 minutes, until cheesecake still moves a little when pan is shaken gently. Let cheesecakes cool to room temperature. Meringue layer can be made once cheesecake have cooled and cheesecakes can be chilled overnight and then finished
- For meringue, preheat oven to 375F (190C). Whip egg whites with lemon juice until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch. Filling a piping bag with a large star or plain tip and pipe on top of each cheesecake. Bake pie for about 6 minutes, just until meringue browns lightly. Allow cheesecakes to chill for at least an hour and up to a day before serving.
Notes & Tips
Beating the egg white one speed less than high is key – you get fine a bubble structure and are less likely to overwhip them I use cornstarch in meringue to help prevent “weeping”.