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Mini Lemon Meringue Cheesecakes

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

40 mins

Cook time

5 mins

Total time

245 mins

Ingredients  

Lemon Cheesecake

24 Kinnikinnick Vanilla Wafers (108 g)         
1 (8 oz) package cream cheese - softened (250 g)
½ cup granulated sugar (115 g)
¼ cup sour cream 14% (55 g) 
½ large lemon - juiced/zested (22 g + 7 g)
1 package unflavoured gelatin powder (7 g) 
¼ cup hot water (50 g) 
½ cup cream 33% - whipped (112 g)

Lemon Topping

2 large egg yolks - reserve whites for meringue (34 g)
⅓ cup granulated sugar (75 g)
3 tbsp water (45 g) 
½ large lemon - juiced/zested (22 g + 7 g)
2 tbsp butter (30 g) 

Meringue

2 large egg whites - reserved whites from lemon topping (66 g)
¼ tsp cream of tartar (.25 g)
¼ cup icing sugar (50 g) 


Directions

Lemon Cheesecake

  1. Cut 24 (3” x 3”) square pieces of plastic wrap. Line 24 spaces of a mini muffin tin. Set aside. 
  2. In a small bowl combine hot water and gelatin. Whisk until dissolved. Set aside.
  3. In a medium bowl, beat cream cheese until smooth, scraping down in between mixing (approx. 5 - 7 minutes).
  4. Add granulated sugar, lemon juice, lemon zest and sour cream. Mix until smooth.
  5. While continuing to mix, slowly add prepared gelatin in a slow, steady stream. Mix just until combined.
  6. Fold in whipped cream. Set aside. 

Lemon Topping 

  1. In a medium saucepan combine egg yolks, sugar, water, lemon juice and lemon zest. Bring to a boil over medium heat while stirring constantly. Cook until eggs thicken and sugar has dissolved (approx. 5 minutes).
  2. Remove from heat and stir in butter. Stir mixture until butter is completely melted. Let cool slightly.

Assembly of Lemon Cheesecakes

  1. Place a Kinnikinnick Vanilla Wafer (flat side down) in the base of the prepared 24 mini muffin spaces.
  2. Divide cheesecake batter evenly between the 24 spaces. Take a knife or an offset spatula and spread top layer so it is even.
  3. Pipe or spoon approx. 1 teaspoon of Lemon Topping on each Mini Lemon Cheesecake (Tip: If Lemon Topping thickens too much while cooling, add a couple of teaspoons of water and mix until smooth).
  4. Take a knife or an offset spatula and spread Lemon Topping so it is even.
  5. Place in the refrigerator for a minimum of 4 hours. 

Meringue

  1. In a small bowl, whip egg whites to medium peak.
  2. Add cream of tartar and icing sugar. Whip until stiff peak.
  3. Place Meringue in a piping bag with a star tip. Set aside. 

 Finishing Lemon Cheesecakes

  1. Remove Lemon Cheesecakes from refrigerator and carefully lift out of muffin tin.
  2. Remove plastic wrap and place on a serving tray.
  3. Top each Mini Lemon Cheesecake with a piped Meringue rosette.
  4. Using a butane torch, cook Meringue until its light brown in colour (use a small flame). 
    Yields 24 portions



Tips & Variations

  • This recipe requires a butane torch. 
  • Wait to make Meringue until cheesecake has set. 

 

 

Stock up your pantry


Vanilla Wafers

Vanilla Wafers

Weight: 180g/ 6.3oz
Qty/Pkg: By Wt.

Soft and light these are a delight with cold milk or your favourite hot drink. A perfect texture for trifles, tiramisu & the ever-popular banana custard.

Read More

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