How To Make Mini Lemon Meringue Cheesecakes For Individual Party Treats

Ingredients For the Crust:

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For the Cheesecake Filling:

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] 8 oz (225g) cream cheese ¼ cup granulated sugar 1 tsp vanilla extract 1 large egg 3 tbsp fresh lemon juice Zest of 1 lemon

Ingredients For the Meringue Topping:

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Prepare Crust

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Crush graham crackers and mix it with butter. Press it firmly on bottom of greased and lined cupcake tins.

Make Filling

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Beat cream and cheese together and add egg, lemon juice, lemon zest and vanilal extract. Spoon the filling in each mold.

Bake and Cool

[{ "selector": "#anim6", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Bake the cheesecakes in preheated oven for 18 minutes and once done, take out and let cool.

Prepare Meringue Topping

[{ "selector": "#anim7", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Beat egg whites until frothy and gradually add sugar. Beat until stiff peaks form. Fill it in a piping bag.

Assemble and Serve

[{ "selector": "#anim8", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pipe meringue onto chilled cheesecakes and use a blowtorch to toast the surface of meringue. Serve it chilled.