mini lemon meringue cheesecakes

Cheesecake is one of my all time favourite desserts and being able to make them bite size makes them perfect finger food. These little delights are only possible with mini cheesecake tins with removable bases that help push the cheesecakes out of the tin without damaging their structure. As a baked cheesecake they need to cool and set in the tins over night to retain their shape. This cheesecake recipe is perfect on its own… but to make them extra fancy it’s easy to top them with some lemon curd and meringue.

I opted to use pre-made lemon curd to save time in making the cakes. I always use Yackandandah brand for lemon curd as its got a great tart flavour and lovely thick consistency. I have tried and failed to make meringue in the Thermomix and use my trusty Kenwood for this step. I have researched all the Thermomix tips out there and many people have said it is the one thing the Thermomix can not do consistently. Turning this recipe into a gluten free option is very easy with so many companies making great quality gluten free biscuits you can buy at the supermarket. For this recipe I used Arnott’s gluten free Scotch Finger. You need to allow time for the cheesecakes to set overnight before adding on the meringue so allow yourself enough time to make before serving.

This recipe make 24 mini cheesecakes. If you want to make a whole cake have a look at our lemon meringue cheesecake recipe.

ingredients

for cheesecake base

• 250g shortbread biscuits (I used Arnott’s gluten free Scotch Finger)
• 75g butter

for the cheesecake filling

• 350g Philadelphia cream cheese
• 120g caster sugar
• 50g sour cream
• 1 egg
• zest of 1 lemon
• 30g/2 Tablespoon lemon juice

for the lemon meringue

• 350g lemon curd
• 2 egg whites
• 1/2 teaspoon cream of tartar
• 100g caster sugar

directions

for the cheesecake base

1. Preheat oven to 180c and grease 2x mini cheesecake tins with removable bases.
2. To make the base melt the butter in microwave for 45 seconds (Thermomix, Varoma, 2 minutes speed 1.)
3. Add biscuits in a blender or food processor until it crumbs, add melted butter and mix until combined. If using Thermomix add directly to melted butter mix for 10 seconds, speed 5.
4. Spoon 1 heaped teaspoon into each mini cheesecake hole. Use a small glass or wooden tart tamper to press the mixture firmly into the holes.
5. Bake for 5 minutes, remove and reduce heat to 170c.

for the cheesecake filling

1. In a food processor mix together cream cheese and sugar until smooth. (Thermomix 10 seconds, speed 5) Scrape down sides.
2. Add sour cream and egg to cheese mixture. (Thermomix 10 seconds, speed 5)
3. Add lemon zest and lemon juice and combine. (Thermomix 10 seconds, speed 5)
4. Pour on top of the bases, filling to just below the top. Tap the trays to ensure each section has an equal portion of mixture.
5. Bake in a 170c oven for 25 minutes. Once finished allow to cool in the oven before moving to fridge, I put a wooden spoon in the door to keep it ajar.
6. Let the mini cakes set overnight in the fridge before trying to remove from tray.

for the lemon meringue

1. Preheat oven to 200c.
2. Beat together egg whites and cream of tartar until stiff peaks form. (You could do this in your Thermomix with butterfly insert but I have never had success! The bowl needs to be completely dry and free from any oil.)
3. Slowly add in sugar and continue beating for another minute once all combined. The mixture should be able to retain its shape when moved.
4. Use the base of your mini cheesecake tins to draw circles on a piece of baking paper until you have 24 plus some extras.
5. Place mixture into a piping bag. You can choose between smooth or a star piping attachment.
6. Bake the meringue at 200c/390f oven for 5-10 minutes. Watching the meringue until just brown on the outside. The meringue will be a soft consistently, similar to a marshmallow and not a hard, crispy meringue.
7. Once the meringue is cool, pipe the lemon curd on top of the mini cheesecakes, then carefully place the meringue on top.
8. Enjoy!