Description
These Lemon Meringue Cheesecakes combine a tangy lemon cream cheese filling on a buttery graham cracker crust, topped with a glossy, torched meringue. Perfectly balanced with a light, fluffy texture and a crisp meringue finish, they make a delightful dessert for any occasion.
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 powder
- A small pinch of kosher salt
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 160°C (320°F) and line a 12-cup muffin pan with liners to prevent sticking and make removal easy.
- Make the Crust: Combine melted butter, crushed graham crackers, and a pinch of kosher salt. Press the mixture firmly into the bottom of each muffin liner. Bake for 5 minutes to set and then allow the crusts to cool completely.
- Prepare Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Stir the white sugar together with lemon zest, then add to the cream cheese along with the plain flour. Whip the mixture until it becomes light and fluffy.
- Add Sour Cream and Flavorings: Mix in sour cream, vanilla extract, and fresh lemon juice. Stir well to ensure a smooth, even batter.
- Incorporate Eggs: Add eggs one at a time, beating lightly after each addition just until the eggs are blended in without overmixing.
- Fill Muffin Cups and Bake: Spoon the cheesecake batter over the cooled crusts in the liners. Bake for 18-20 minutes until the centers slightly jiggle when shaken gently.
- Cool and Chill: Allow cheesecakes to cool completely at room temperature, then refrigerate for about 3 hours to set fully.
- Prepare Meringue Base: In a heatproof bowl over simmering water, combine egg whites, granulated sugar, cream of tartar, and a pinch of salt.
- Warm Meringue: Whisk continuously until the mixture reaches 71°C (160°F), which should take around 5-10 minutes. This ensures the sugar is dissolved and the egg whites are safe to eat.
- Whip Meringue: Remove from heat and whip vigorously with a mixer until glossy, stiff peaks form, usually 5-8 minutes.
- Top Cheesecakes: Spread or pipe the meringue over the chilled cheesecakes evenly, creating desired shapes or peaks.
- Brown the Meringue: Use a kitchen torch to lightly toast and brown the meringue for a beautiful golden finish and added flavor.
Notes
- For a smoother meringue, ensure the bowl and whisk are completely clean and free of grease.
- If you don’t have a kitchen torch, briefly place the meringue under a hot broiler but watch closely to avoid burning.
- Make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Use fresh lemon juice and zest for the best vibrant lemon flavor.
- Do not overbake the cheesecakes; they should have a slight jiggle when done.
