Individual cheesecakes with lemon meringue
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Quantity: 48 mini pies
Complexity: easily
Quantity: 48 mini pies
This cupcake-style dessert combines two traditional American desserts: cheesecake and lemon meringue pie, making it doubly delicious. Like any dessert of this type, these meringue cheesecakes are made in three stages. First, you bake a crust made from crushed cookies. Then, you bake the cheesecake filling on top of the crust. Finally, you cover the filling with meringue and bake it in the oven for a few minutes. Cheesecakes made in individual pans have a huge advantage over a large cheesecake: you don't have to bake them for a long time or wait for them to set in the refrigerator overnight. Just a couple of hours, and you'll be enjoying this exquisite dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1.5 cups chopped fluffy cookies
- 1.5 tbsp. sugar
- 1/4 cup butter
Cheesecake
- 2 x 225g packages cream cheese, room temperature
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 tbsp finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tsp vanilla extract
- 2 large eggs at room temperature
Lemon meringue
- Protein of 2 large eggs
- 1/4 teaspoon lemon juice
- 3 tablespoons of sugar
- 1.5 tsp cornstarch
We recommend
Recipes with similar ingredients: cream cheese, lemon juice, shortbread cookies, eggs, starch, meringue
Cooking the dish according to the recipe:
- Preheat oven to 180°C and line 48 mini muffin tins with paper cups.
- To prepare the cakeMix all ingredients until smooth and crumbly. Spread the mixture on the bottom of the molds and press down. Bake for 8 minutes, then let cool.
- Reduce oven temperature to 160°C.
- Beat the cream cheese mixture until smooth, then gradually add the sugar, scraping down the sides of the bowl. Stir in the cornstarch, lemon zest, lemon juice, and vanilla. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
- Spoon or pipe the curd filling onto the cooled cake layers and bake for about 18 minutes, until the cheesecake still jiggles slightly when gently shaking the pan. Cool the cheesecakes to room temperature. Add the meringue layer only after the cheesecakes have cooled. Alternatively, refrigerate them overnight and then finish assembling the dessert.
- Preheat oven to 180°C.
- Lemon meringueUsing a mixer, beat the egg whites with lemon juice until foamy. While whisking, gradually add the sugar and continue beating at a speed lower than maximum until stiff peaks form (the meringue peak stands upright when the whisk is lifted). Stir in the cornstarch.
- Place the meringue in a piping bag fitted with a large plain or star tip and pipe it on top of each cheesecake. Bake for about 6 minutes, until lightly browned. Refrigerate the cheesecakes for at least 1 hour before serving, or serve the next day.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
recipe / Desserts / Cupcakes, biscuits / Cakes / / American cuisine
Similar recipes
