Ingredients Crust: 24 nilla wafer cookies of your choice 3 tbsp unsalted butter, melted Filling: 12 oz cream cheese, softened ½ cup granulated sugar 2 tbsp sour cream ¼ tsp salt 2 tbsp fresh lemon juice 1 tsp lemon zest 1 large egg Lemon Curd
Meringue: 2 large egg whites ½ cup granulated sugar ⅛ tsp cream of tartar ½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Lightly grease a mini cheesecake pan. In a food processor, combine Nilla wafer cookies, and melted butter. Divide mixture among cheesecake cavities, using a small cookie scoop to add one portion to each cavity. Press down firmly to create an even layer. Bake for 5 minutes, then reduce oven temperature to 325°F (165°C).
Make the Cheesecake Filling: In the bowl of a stand mixer, beat together cream cheese and sugar until smooth. Add sour cream, lemon juice, and lemon zest, and mix until combined. Add egg and mix until the batter is smooth and streak-free. Spoon a heaping medium scoop of filling into each cheesecake cavity. Bake for 15-18 minutes, or until the cheesecakes are set. Let cool to room temperature, then transfer to the refrigerator for 6-12 hours or more.
Prepare the Meringue: In a metal bowl over simmering water, combine egg whites, sugar, and cream of tartar. Whisk for several minutes until the sugar dissolves and the mixture is warm.Transfer the bowl to a stand mixer and beat on low, increasing to high speed until stiff peaks form and the meringue is glossy (about 5 minutes). Add vanilla extract and mix well.Transfer the meringue to a piping bag fitted with your desired tip.
Carefully remove the mini cheesecakes from the pan, discarding the disc on the bottom of each. Using a piping bag or spoon, add 1-2 tsp of lemon curd to the center of each cheesecake. Pipe the meringue on top of the cheesecakes. Use a kitchen torch to lightly brown the meringue topping.
