Lemon Meringue Cheesecake Minis

By carol gorman

Ingredients

• 4 shortbread cookies, finely crushed (about 1/3 cup)
• 1-1/2 Tbsp. butter, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 Tbsp. cornstarch
• zest and juice from 1 lemon
• 1 whole egg plus 3 egg whites, divided
• 1/4 tsp. cream of tartar

Details

Servings 12
Preparation time 25mins
Cooking time 220mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 350ºF.

Mix cookie crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1/2 tsp. for each.

Beat cream cheese, 1/4 cup sugar, cornstarch, lemon zest and juice in large bowl with mixer until blended. Add whole egg; beat on low speed just until blended. Spoon into muffin cups, adding about 1 heaping tsp. batter to each.

Bake 13 to 15 min. or until centres are almost set. Remove from oven. Increase oven temperature to 400ºF.

Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form. Spread onto cheesecakes. Bake 5 min. or until golden brown. Cool completely before removing cheesecakes from pans. Refrigerate 2 hours.