Featuring a graham cracker crust and toasted meringue topping, these individual lemon cheesecakes are pure bliss!
graham cracker crust
- graham cracker crumbs ¾ c (90 g)
- melted butter 3 tbsp (40 g)
- cream cheese 12 oz (350 g)
- (softened to room temperature)
- granulated sugar ½ c (100 g)
- flour 1 tbsp
- sour cream ¼ c (60 g)
- vanilla extract 1 tsp
- lemon juice ¼ c (60 ml)
- lemon zest 1 lemon
- eggs 2 large
- egg whites 3 large
- granulated sugar ¾ c (150 g)
- cream of tartar* ¼ tsp
- salt pinch
- Preheat oven to 320 F (160 C) and line a standard muffin tin with 12 liners.
- Prepare graham cracker crust. In a small bowl combine the finely crushed graham crackers and melted butter until completely coated. Divide the mixture evenly among the liners, pressing down to form the crust.
- Bake for 5 minutes, then remove and let cool.
- Make the lemon cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
- Add the sugar and flour. Continue beating until light and fluffy.
- Mix in the sour cream and vanilla extract.
- Add the lemon juice and lemon zest. Beat until fully incorporated.
- Add the eggs one at a time, beating after each addition until just combined.
- Divide the batter evenly into the prepared tin and bake for 20-23 minutes. The center of the cheesecake should still jiggle a bit.
- Remove from the oven and let cool to room temperature. Transfer to the refrigerator for at least three hours before adding the meringue topping and serving.
- Whisk together the egg whites, sugar, cream of tartar and salt in a metal mixing bowl.
- Fill a small pot with several inches of water and heat on the stove so that it stays at a simmer.
- Place your metal mixing bowl over the pot (making sure the bottom of the bowl doesn’t touch the water). Whisk and scrape the mixture until it reaches 160 F (71 C), about 5-10 minutes.
- Remove from heat and use an electric mixer to beat the mixture until glossy with stiff peaks (5-8 minutes).
- Transfer to a pastry bag and pipe onto the chilled cheesecakes. Use a kitchen torch to toast the meringue.
Cream of tartar: Using cream of tartar is not essential, but will help stabilize the meringue. If you don’t have it on hand you can leave it out.
Storing and freezing: Store in an airtight container in your fridge for up to three days. The lemon cheesecakes will also keep well in the freezer for several months, but I don’t recommend freezing the meringue topping as it can sometimes deflate.
- Category: dessert
- Method: baked
- Cuisine: global
Keywords: mini lemon meringue cheesecakes, individual lemon meringue cheesecakes, lemon meringue cheesecake cupcakes