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Lemon Meringue Cheesecakes: The Ultimate Dessert Recipe

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Creamy mini cheesecakes with tangy lemon curd and sweet, toasted meringue. Perfectly portioned and delightful.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¼ cup heavy cream
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup lemon juice, freshly squeezed
  • 2 large egg yolks
  • 4 tablespoons unsalted butter, cold and cubed
  • Pinch of salt
  • 4 large egg whites
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt.
  2. Add melted butter and stir until evenly moistened.
  3. Line a 12-cup muffin tin with paper liners.
  4. Spoon about 2 tablespoons of the graham cracker mixture into each liner and press firmly.
  5. Bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown.
  6. Cool completely in the tin.
  7. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
  8. Beat in eggs one at a time, mixing well after each addition.
  9. Add heavy cream, lemon juice, lemon zest, and vanilla extract. Mix on low speed until just combined.
  10. Spoon the cheesecake filling into each liner, filling them almost to the top.
  11. Bake at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.
  12. Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for about 1 hour.
  13. Remove the cheesecakes from the oven and let them cool completely at room temperature. Then, cover the muffin tin with plastic wrap and refrigerate the cheesecakes for at least 4 hours, or preferably overnight, to allow them to fully set.
  14. In a heatproof bowl, whisk together granulated sugar, lemon juice, and egg yolks.
  15. Place the bowl over a saucepan filled with about 1-2 inches of simmering water, making sure the bottom of the bowl doesn’t touch the water.
  16. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (8-10 minutes).
  17. Remove from heat and whisk in cold, cubed butter, one piece at a time, until melted and incorporated.
  18. (Optional) Strain the curd through a fine-mesh sieve for an extra smooth curd.
  19. Transfer the lemon curd to a clean container, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate for at least 1 hour, or until completely cooled and thickened.
  20. In a clean, grease-free bowl, place the egg whites.
  21. Beat the egg whites on medium speed until soft peaks form.
  22. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Also, add the cream of tartar and salt.
  23. Continue beating the meringue on high speed until stiff, glossy peaks form.
  24. Use immediately.
  25. Gently remove the chilled cheesecakes from the muffin liners.
  26. Spoon a generous amount of lemon curd onto the top of each cheesecake, spreading it evenly.
  27. Transfer the meringue to a piping bag fitted with a decorative tip (optional). Pipe swirls of meringue onto the top of each cheesecake. Alternatively, you can simply spoon the meringue onto the cheesecakes.
  28. Using a kitchen torch, carefully torch the meringue until it is lightly golden brown. If you don’t have a kitchen torch, you can broil the cheesecakes in the oven for a very short time (about 1-2 minutes), but watch them closely to prevent burning.
  29. If desired, chill the assembled cheesecakes for a short time (about 30 minutes) to allow the meringue to set slightly.
  30. Serve immediately and enjoy!

Notes

  • Make sure the cream cheese is fully softened for a smooth cheesecake filling.
  • Avoid overmixing the cheesecake batter to prevent cracking.
  • Cool the cheesecakes gradually to minimize cracking.
  • Use a clean, grease-free bowl for the meringue to ensure it whips properly.
  • Meringue is best used immediately after making.
  • These cheesecakes are best enjoyed the same day they are assembled.

Find it online: https://anasrecipes.com/lemon-meringue-cheesecakes/