Mini Lemon Meringue Cheesecakes

By Texaschef11

Ingredients

• For the Cheesecake Bottoms
• 3/4 c. graham cracker crumbs
• 2 tbsp butter, melted
• 1/2 tbsp granulated sugar
• 3/4 tsp cinnamon
• For the Cheesecakes
• 1 8 ounce block of cream cheese
• 1/4 c. granulated sugar
• pinch of salt
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1 tbsp heavy cream
• Lemon Curd
• 2 large egg whites
• 4 tsp granulated sugar

Preparation

Step 1

Preheat the oven to 350F. Line one 6 count muffin tin with paper liners.

In a small bowl, combine the graham cracker crumbs, sugar, and cinnamon, stirring to distribute evenly. Add the melted butter and continue to stir until the crumbs resemble wet sand. You’ll see in the photo above, my crust got very crumbly. It is because I did not use enough butter. I have adjusted the recipe here for you to correct this.

Press about a tablespoon of the crumbs into the bottom of each paper liner, smoothing with the back of a spoon. Bake until set, about 5 minutes. Remove from the oven and allow to cool. Reduce the oven temp to 300F at this time.

In a medium mixing bowl, beat the cream cheese on a medium-high speed until light and fluffy, about 6 minutes. Beat in the sugar, salt, vanilla, and heavy cream. Beat in the egg, mixing until completely incorporated and smooth.

Spoon cheesecake batter into each paper liner to about 1/4″ below the liner edge. Bake for 20 minutes. Allow to cool to room temperature, then refrigerate for at least 4 hours. (I left mine overnight.)

You can make Jamie’s microwave lemon curd, or you can purchase lemon curd at the grocery store (it’s usually found in the jams and jellies section). Core each cheesecake, making a small hole in the middle of each one that stops before it reaches the graham cracker crust. You’re really just making a well so that you can have more delicious lemon curd.

Preheat the oven to 350F.

Spread a thin layer of lemon curd onto the cheesecake, making sure to fill the well and make a smooth surface. Place in the refrigerator to keep cool.

In a medium mixing bowl on high speed, whip 2 large egg whites until they form stiff peaks – approximately 7-10 minutes. They should almost appear marshmallow like at this point. Add 4 tsp of granular sugar and mix again until fully dissolved. You can test this by rubbing a bit of the meringue between your thumb and forefinger. The meringue is done when you can’t feel any sugar granules.

Line a baking sheet with parchment paper. Using a pastry bag with decorative tip, or a spoon, create mounds of individual meringue, roughly the diameter of your cupcakes, on the baking sheet.

Place in the oven for approximately 10 minutes, or until the meringues have browned to your liking. Remove and allow to cool for a few minutes, then slowly and carefully peel the parchment paper from the back of the meringue.

Top each cheesecake with its own meringue and enjoy!