Lemon Meringue Cheesecake Minis
By lovefree1980
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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
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oven to 350°F.
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 400°F.
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.
MERINGUE SUCCESS
When topping the warm cheesecakes with the meringue mixture, be sure to spread the meringue all the way to the sides of the muffin pan cups. This will help prevent the baked meringues from shrinking. Use back of spoon to swirl tops to form peaks, then continue baking as directed.
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