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Mini Lemon Cheesecakes

Prep time

20 mins

Cook time

30 mins

Total time

85 mins



Ingredients 

Lemon Cheesecake

24 Kinnikinnick
Lemon Wafers (108 g)
1 pkg. cream cheese -
softened (250 g)
1⁄2 cup white sugar
1⁄4 cup sour cream 14%
1⁄2 large lemon - juiced/zested
1 pkg. unflavored
gelatin powder (7 g)
1⁄4 cup hot water
1⁄2 cup cream 33% - whipped

Lemon Topping

2 large egg yolks
1⁄3 cup white sugar
3 tbsp water
1⁄2 large lemon - juiced/zested
2 tbsp butter


Meringue

2 large egg whites
1⁄4 tsp cream of tartar
1⁄4 cup powdered sugar

Directions

Lemon Cheesecake

  1. Line 24 mini muffin tins with plastic wrap cut into 3” squares.
  2. In a large bowl whisk cream to stiff peak. Set aside.
  3. In a small bowl whisk hot water & gelatin until dissolved.
    Set aside.
  4. In a medium bowl, beat cream cheese until smooth,
    approx. 5 - 7 minutes.
  5. 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 

  1. 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).
  2. Remove from heat, stir in butter until completely melted.
    Cool slightly.

Meringue

  1. In a small bowl, whip egg whites to medium peak. Add cream of tartar & powdered sugar. Whip until stiff peak.
  2. Fill a star-tipped piping bag with Meringue. Set aside.

Assembly

  1. Place a Kinnikinnick Lemon Wafer (at side down) into
    each lined muffin space.
  2. Divide cheesecake batter evenly between 24 spaces.
  3. On top, pipe or spoon approx. 1 tsp Lemon Topping.
  4. Refrigerate for min. of 4 hours.
  5. Lift each cheesecake out of muffin tin, remove
    plastic wrap & place on serving tray.
  6. Pipe a Meringue rosette on top & scorch with a butane torch to light brown. 


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