Description
These Lemon Meringue Cheesecakes combine a buttery graham cracker crust with a creamy, tangy lemon-infused cheesecake filling, topped with a light and fluffy toasted meringue. Perfectly portioned into individual servings, this dessert offers a delightful balance of sweet, tart, and creamy textures, finished with a beautifully browned meringue topping that’s sure to impress.
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 big eggs
Meringue Topping
- 3 large egg whites
- 150g granulated sugar (3/4 cup)
- 1/4 teaspoon tartar powder (cream of tartar) for stability
- A small pinch of kosher salt
Instructions
- Prepare Oven and Pan: Preheat your oven to 160°C (320°F). Line a 12-cup muffin pan with cupcake liners for easy removal and presentation.
- Make the Crust: Combine melted butter, crushed graham crackers, and a pinch of kosher salt thoroughly. Press this mixture firmly into the bottom of each liner to form the crust. Bake for 5 minutes, then allow to cool to set.
- Blend Cream Cheese: In a mixing bowl, blend the softened cream cheese until smooth and creamy using a mixer to avoid lumps.
- Add Sugar and Flour: Stir the white sugar together with the lemon zest, then add this mixture and the plain flour to the cream cheese. Whip until the batter is light and fluffy, incorporating air for a smooth texture.
- Incorporate Sour Cream and Flavorings: Mix in the sour cream, pure vanilla extract, and fresh lemon juice. Stir well to combine evenly for that classic lemon cheesecake flavor.
- Add Eggs: Incorporate the eggs one at a time, beating lightly after each addition just until blended to keep the batter aerated.
- Fill and Bake: Spoon the cheesecake batter evenly into the prepared liners over the cooled crust. Bake for 18-20 minutes until the centers still jiggle slightly when moved – this indicates a creamy texture.
- Cool and Chill: Allow the cheesecakes to cool completely at room temperature, then refrigerate for about 3 hours to fully set the filling.
- Prepare Meringue: Place egg whites, granulated sugar, kosher salt, and cream of tartar in a heatproof bowl over simmering water (double boiler). Continuously whisk until the mixture reaches 71°C (160°F), about 5-10 minutes, to pasteurize and dissolve the sugar.
- Whip Meringue: Transfer the warm mixture to a mixer bowl and whip at high speed until stiff, glossy peaks form, which generally takes 5-8 minutes.
- Top Cheesecakes: Spread or pipe the prepared meringue over the chilled cheesecakes, covering them evenly for a dramatic finish.
- Toast Meringue: Use a culinary torch to lightly brown the meringue until golden and toasted, enhancing flavor and visual appeal.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Using a culinary torch for toasting the meringue provides the best control and a beautiful color without baking further.
- Be careful not to overbake the cheesecakes to keep them creamy and smooth.
- Pasteurizing the egg whites over simmering water ensures food safety and helps achieve a smooth meringue.
- These cheesecakes can be stored refrigerated, covered, for up to 3 days for best freshness.
