Description
These Lemon Meringue Cheesecakes combine a creamy, tangy lemon-flavored cheesecake base with a crisp graham cracker crust and a beautifully toasted meringue topping. Perfectly portioned into 12 individual servings, this recipe offers a delightful balance of sweet and tart flavors with a light, airy finish.
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 cream of tartar
- A small pinch of kosher salt
Instructions
- Prepare the oven and muffin pan: Preheat your oven to 160°C (320°F). Line a 12-cup muffin pan with cupcake liners to hold the individual cheesecakes.
- Make the crust: In a bowl, combine the melted butter, crushed graham crackers, and a pinch of flaky kosher salt. Press this mixture firmly into the bottom of each liner to form an even crust layer. Bake the crusts for 5 minutes and then allow them to cool completely.
- Mix cheesecake base: Blend the softened cream cheese until smooth and creamy. Stir in the sugar and lemon zest, then incorporate the plain flour. Whip this mixture until it becomes light and fluffy.
- Add wet ingredients: To the cream cheese mixture, add sour cream, vanilla extract, and fresh lemon juice. Stir thoroughly to ensure an even blend of all ingredients.
- Incorporate eggs: Add the eggs one at a time, beating lightly after each addition just enough to combine without overmixing.
- Fill and bake: Spoon the cheesecake batter evenly over the prepared crusts in the liners. Bake for 18-20 minutes at 160°C (320°F) until the centers wobble slightly when gently shaken.
- Chill the cheesecakes: Allow the cheesecakes to cool completely at room temperature, then transfer them to the refrigerator to chill for approximately 3 hours to set properly.
- Prepare the meringue: In a heatproof bowl, combine the egg whites, granulated sugar, cream of tartar, and a pinch of kosher salt. Set this bowl over a pot of simmering water (double boiler).
- Cook meringue mixture: Whisk continuously until the mixture reaches 71°C (160°F) on a candy thermometer, approximately 5-10 minutes. This step ensures the egg whites are safe to eat and the sugar is dissolved.
- Whip meringue: Remove the bowl from heat and whip the mixture with an electric mixer until glossy peaks form and the mixture holds its shape, about 5-8 minutes.
- Top the cheesecakes: Spread or pipe the prepared meringue over the chilled cheesecakes, covering them completely.
- Toast the meringue: Use a kitchen torch to lightly brown the surface of the meringue, creating a beautiful toasty finish and added flavor.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake batter.
- Do not overbeat eggs when adding to the batter to avoid incorporating too much air.
- Use a candy thermometer to accurately measure meringue temperature for safety and texture.
- The meringue can be piped decoratively for presentation or simply spread evenly for a rustic look.
- Chilling the cheesecakes fully before adding meringue helps the topping set nicely and prevents mixing.
- If a kitchen torch is unavailable, place under a broiler for a few minutes but watch closely to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
