Course Easy Dessert, Lemon Dessert, Mini Cheesecake
Cuisine American
Servings 16
Ingredients
Crust
1 1/2cupsgraham cracker crumbs about 10-11 whole graham crackers
2 1/2Tbspgranulated sugar
6Tbspbuttermelted
Cheesecake
2 8ozcream cheese softened
2/3cupgranulated sugar
2large eggs
1/4cupsour cream
2Tbspfresh lemon juice
1tsplemon zest
1 1/2teaspoonvanilla or vanilla bean paste
Lemon Curd Filling
2large egg yolks
1/2cupgranulated sugar
3Tbsplemon juice
2tsplemon zest
3Tbspunsalted butter
Meringue
2large egg whites
1/2cupgranulated sugar
1/8tspcream of tartar
Instructions
Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, melted butter and sugar together.
Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
Prepare lemon curd. Separate the yolks from the whites, set the whites aside. In a double boiler over simmering water, whisk all lemon curd ingredients for 8-10 minutes .Pour into a small, heat-safe bowl, and let cool for 15 minutes. Cover bowl and place in the refrigerator to cool completely and continue to thicken.
In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream. Stir in lemon juice, lemon zest, and vanilla until blended.
Once well combined, pour on top of your mini graham cracker crusts. Bake at 350 F for 15-20 minutes, until the center is still a bit wobbly. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Spoon a 1-2 tsp lemon curd to each cheesecake. Return to cheesecakes to refrigerator.
Meringue: In a large bowl, beat egg whites until soft peaks form. Add the cream of tarter and gradually beat in sugar until glossy, about another 10 minutes. Fill a pastry bag with the meringue and top lemon mini cheesecakes.
When ready to serve, preheat the broiler to high. Place mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes, or brown the merinque with a kitchen blow torch.
Serve immediately or refrigerate until ready to serve.
Notes
NOTE: It's really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you'll end up with a clumpy batter!