Served Lemon Meringue Cheesecakes

This cupcake dessert combines two traditional American desserts: cheesecake and lemon meringue pie that makes it doubly tastier. Like any dessert of this type, these Meringue cheesecakes are prepared in three stages. First bake the cake from crushed cookies. Then bake the curd filling on shorter. And at the end, cover the filling with meringue and put on a few minutes into the oven. Served Cheesecakes have a huge advantage over a big cheesecake: you don’t you have to bake them for a long time and wait until they freeze in the night the fridge. Just a couple of hours and you will enjoy exquisite десертом. Time: 1 hour. 40 min Difficulty: easy Quantity: 48 mini-pies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Korzh

• 1.5 tbsp. crushed magnificent cookies
• 1.5 tbsp. l Sahara
• 1/4 Art. butter

Cheesecake

• 2 x 225 gr. packing cream cheese cream room temperature
• 2/3 Art. Sahara
• 2 tbsp. l corn starch
• 1 tbsp. l finely grated lemon peel
• 2 tbsp. l freshly squeezed lemon juice
• 2 tsp vanilla extract
• 2 large eggs at room temperature

Lemon Meringue

• Protein 2 large eggs
• 1/4 tsp lemon juice
• 3 tbsp. l Sahara
• 1.5 tsp corn starch

Recipes with similar ingredients: cream cheese, lemon juice, cookies shortbread, eggs, starch, meringue

Recipe preparation:

1. Preheat the oven to 180 ° C and place paper tins in metal molds on 48 mini-muffins.
2. To make the cake, mix all the ingredients until homogeneous friable mass. Put on the bottom of the molds and press. Bake for 8 minutes, then cool.
3. Reduce oven temperature to 160 ° C.
4. Beat cream cheese until smooth, then gradually add sugar, scraping off the mass from the walls of the bowl. Stir in corn starch, lemon zest, lemon juice and vanilla. Add eggs one at a time, mixing well and scraping from the walls bowls after each addition.
5. Put with a spoon or squeeze curd from a pastry bag stuffing on cooled cakes and bake for about 18 minutes to the cheesecake was still trembling slightly with a slight shaking of the form. Cool the cheesecakes to room temperature. Meringue Layer Can Spread only after the cheesecakes have cooled. Or put them overnight in the refrigerator, and then complete the dessert assembly.
6. Preheat the oven to 180 ° C.
7. Lemon meringue: beat egg whites with a mixer lemon juice until foam appears. Whisk, gradually pour sugar and continue whisking at speeds below the maximum to strong peaks appear (the peak of the meringue stands upright on a raised whisk). Stir in corn starch.
8. Put the meringue in a pastry bag with a big plain or with a star-shaped nozzle and drop it on top of each cheesecake. Bake about 6 minutes for the meringue to lightly brown. Before serving put the cheesecakes in the refrigerator for at least 1 hour or serve on the next day.