Description
Delicate mini lemon meringue cheesecakes deliver a perfect balance of tangy citrus and creamy sweetness, combining classic French pastry techniques with modern dessert innovation. These petite delights promise to elevate your dessert experience with their elegant layers and irresistible flavor profile, making you the star of any gathering.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (120 milliliters) sweetened condensed milk
- 2 large eggs
- 1/4 cup (60 milliliters) fresh lemon juice
- 1 tablespoon lemon zest
Crust Ingredients:
- 1 cup (240 milliliters) graham cracker crumbs
- 1/4 cup (60 milliliters) unsalted butter, melted
- 2 tablespoons (30 milliliters) sugar
Topping Ingredients:
- 2 large egg whites
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to a moderate temperature and prepare a standard muffin tin with paper liners for easy removal of individual desserts.
- Craft a buttery, crumbly foundation by blending graham cracker pieces with melted butter and a touch of sweetness, then firmly press the mixture into each liner.
- Briefly toast the crust in the oven until golden and fragrant, allowing it to cool and set while preparing the creamy interior.
- In a spacious mixing bowl, whip cream cheese until velvety smooth, gradually incorporating sugar, vanilla, eggs, vibrant lemon zest, and fresh citrus juice.
- Carefully distribute the silky lemon-infused cheesecake mixture evenly across the prepared crusts, filling each compartment approximately three-quarters full.
- Bake the mini cheesecakes until the centers display a delicate, subtle jiggle, indicating perfect texture and doneness.
- Allow the baked delicacies to cool completely, creating a stable base for the ethereal topping.
- Whip egg whites with cream of tartar, transforming them into a glossy, voluminous meringue by gradually introducing sugar and beating until stiff, elegant peaks form.
- Artfully pipe or spoon the luminous meringue atop each cooled cheesecake, creating elegant peaks and swirls.
- Using a kitchen torch or broiler, gently caramelize the meringue until it develops a delicate, golden-brown exterior.
- Refrigerate the miniature desserts to allow flavors to meld and textures to harmonize before serving.
Notes
- Ensure graham cracker crust is well-packed and evenly distributed to create a sturdy base for the mini cheesecakes.
- Use room temperature cream cheese to achieve a smoother, lump-free filling that blends seamlessly.
- Avoid overbaking cheesecakes by checking for a slightly jiggly center, which will set during cooling and prevent dry, cracked surfaces.
- Create picture-perfect meringue by using a clean, grease-free bowl and whisk to help egg whites reach maximum volume and stability.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 3 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg