Mini Lemon Cheesecakes
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Ingredients
Lemon Cheesecake
24 Kinnikinnick |
Lemon Topping
2 large egg yolks |
Meringue
2 large egg whites |
Directions
Lemon Cheesecake
- Line 24 mini muffin tins with plastic wrap cut into 3” squares.
- In a large bowl whisk cream to stiff peak. Set aside.
- In a small bowl whisk hot water & gelatin until dissolved.
Set aside. - In a medium bowl, beat cream cheese until smooth,
approx. 5 - 7 minutes. - Add sugar, lemon juice, lemon zest & sour cream. Mix until smooth. Add gelatin in a slow, steady stream
until combined. Fold in whipped cream. Set aside.
Lemon Topping
- In a medium saucepan combine egg yolks, sugar, water,
lemon juice & lemon zest. Bring to a boil over medium heat, stirring constantly. Cook until eggs thicken & sugar is dissolved (approx. 5 minutes). - Remove from heat, stir in butter until completely melted.
Cool slightly.
Meringue
- In a small bowl, whip egg whites to medium peak. Add cream of tartar & powdered sugar. Whip until stiff peak.
- Fill a star-tipped piping bag with Meringue. Set aside.
Assembly
- Place a Kinnikinnick Lemon Wafer (at side down) into
each lined muffin space. - Divide cheesecake batter evenly between 24 spaces.
- On top, pipe or spoon approx. 1 tsp Lemon Topping.
- Refrigerate for min. of 4 hours.
- Lift each cheesecake out of muffin tin, remove
plastic wrap & place on serving tray. - Pipe a Meringue rosette on top & scorch with a butane torch to light brown.