Description
Delight in these individual Lemon Meringue Cheesecakes featuring a buttery graham cracker crust, a tangy lemon-infused creamy cheesecake filling, and a delicate toasted meringue topping. Perfectly portioned in a 12-cup muffin pan, these cheesecakes offer a luscious blend of sweet and tart flavors finished with a beautiful golden meringue layer.
Ingredients
Scale
Crust
- 90g crushed graham crackers (3/4 cup)
- 1/4 teaspoon flaky kosher salt
- 40g melted, unsalted butter (3 tablespoons)
Cheesecake Filling
- 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
Meringue Topping
- 3 large egg whites
- 150g granulated sugar (3/4 cup)
- 1/4 teaspoon tartar powder for stability
- A small pinch of kosher salt
Instructions
- Preheat and prepare pan: Set the oven to 160°C (320°F) and place liners into a 12-cup muffin pan to prepare for baking.
- Make the crust: Combine melted butter, crushed graham crackers, and a pinch of salt in a bowl. Press this mixture evenly into the bottom of each liner in the muffin pan. Bake for 5 minutes, then set aside to cool.
- Blend cream cheese: Beat the softened cream cheese until smooth and creamy. Mix the sugar with lemon zest and add this to the cream cheese along with the flour, whipping until the mixture becomes light and fluffy.
- Add wet ingredients: Stir in the sour cream, vanilla extract, and fresh lemon juice thoroughly to combine the mixture evenly.
- Incorporate eggs: Add the two large eggs one at a time, beating lightly after each addition just enough to blend fully without overmixing.
- Fill and bake: Spoon the cheesecake batter evenly into the prepared liners over the crust. Bake for 18-20 minutes until the centers jiggle slightly when nudged.
- Cool and chill: Allow the cheesecakes to cool completely at room temperature before transferring them to the refrigerator for at least 3 hours to set.
- Prepare meringue mixture: In a heatproof bowl placed over simmering water, combine the egg whites, granulated sugar, kosher salt, and cream of tartar.
- Heat meringue: Whisk continuously until the mixture reaches 71°C (160°F), about 5-10 minutes. This step ensures the sugar dissolves and the egg whites are safe to eat.
- Whip meringue: Remove from heat and whip the mixture with an electric mixer until glossy peaks that hold their shape form, which should take another 5-8 minutes.
- Top cheesecakes: Spread or pipe the prepared meringue on top of the chilled cheesecakes evenly.
- Toast meringue: Use a culinary torch to lightly brown the meringue surface to add a toasty finish and enhance the flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Be careful not to overmix the batter after adding eggs to avoid cracking during baking.
- Use a kitchen thermometer to accurately check meringue temperature for safety and texture.
- If you don’t have a torch, briefly broil the meringue under an oven broiler watching closely to avoid burning.
- Chilling the cheesecakes overnight will improve texture and flavor.
