Mini Lemon Meringue Cheesecakes

Before going to my bakes. A little cat adventure. Promised to share a bit more on my cat loving. So Boyfriend and I went round on a cat hunt around my neighborhood and here are some of the adorable kitties.

Mixed feelings there from a combination of abused cats and the well fed chubby ones. Pictures credit to I'll Snap That!. That's Boyfriend's photo blog haha. He's into animal and scenary (?) photography. Do show him your support ya.

Now attention back to me ya. HAHAH. Honestly these bite sized cakes can pass off as egg tarts if you don't warn your guests that it's actually a cheesecake. Full of zesty lemon but I'm not too crazy about the relatively dry cheesecake. Consequence of not having a water bath recipe. The slightly charred meringue looks uber cool in the recipe book but mine look like dollops of burnt poop. Urmmmmmm.

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Mini Lemon Meringue Cheesecakes (adapted from Anna Olson's Fresh with Anna Olson)
Recipe below is the full recipe, I halved mine.

Ingredients:

Crust:
150g graham cracker crumbs (this is like non existent in local supermarkets, replaced with digestive biscuits)
56g unsalted butter, melted
1 1/2 tbsp sugar

Cheesecake:
450g cream cheese, room temperature
133g sugar
2 tbsp cornstarch
1 tbsp finely grated lemon zest
2 tbsp lemon juice
2 tsp vanilla extract
2 large eggs, room temperature

Meringue:
2 large egg whites
1/4 tsp lemon juice
3 tbsp sugar
1 1/2 tsp cornstarch

Method:

1. Preheat oven to 180°C. Line four 12-cup mini muffin tins (48 cups) with paper liners.
2. For the crust, combine all the ingredients until evenly blended and crumbly. Press the crumbs into the bottom of the mini muffins cups. Bake for 8 mins, then cool.
3. For the cheesecake, reduce oven to 160°C.
4. Beat the cream cheese until smooth and fluffy, then gradually add sugar while still beating, scraping the sides of the bowl often. Beat in the cornstarch, lemon zest, lemon juice and vanilla. Add eggs one at a time, scraping well after each addition.
5. Spoon or pipe cheesecake filling into the cooled mini muffin tins and bake for about 18 mins, until cheesecake still moves a little when pan is shaken gently.
6. Let cheesecakes cool to room temperature, then chill for at least 2 hours.
7. For the meringue, preheat oven to190°C.
8. With an electric mixer, whip the egg whites with the lemon juice until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until the whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in the cornstarch. Fill a piping bag fitted with a large star or plain tip and pipe on top of each cheesecake.
9. Bake for about 6 mins, just until meringue browns lightly. Allow the cheesecakes to chill for at least an hour and up to a day before serving.