Anna Olson's Lemon Meringue Cheesecake in our Kalasform Liners

I love trying new recipes and this one was such a hit I have made it twice!  I used our regular size Kalasform Liners - which is a normal size cupcake liner.  It is a perfect size for after a meal - not too big and also not too sweet.  Since we all love a real lemony cheesecake I also spread a layer of lemon curd on the cheesecake before putting the meringue on it.  The cheesecake set up very nicely and the beautiful pretty paper peeled away keeping the cheesecake in one piece. 

 

 Ingredients for Anna Olson's Meringue Cheesecake - from her Fresh recipe book

Crust:

• 1 ½ cups graham cracker crumbs
• 1 1/2 tbsp sugar
• 1/4 cup unsalted butter, melted

Cheesecake

• • 2 x 8-oz/225 g packages cream cheese, room temperature
  • 2/3 cup sugar
  • 2 tbsp cornstarch
  • 1 Tbsp finely grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature

Meringue:

• 3 large egg whites
• ½ tsp lemon juice
• ¼ cup sugar
• 2 tsp cornstarch

Method

1. Preheat oven to 180C and line 36 mini muffin tins with paper cups.
2. To make crust, combine all ingredients until evenly blended and crumbly and press into bottom of mini muffins cups. Bake for 8 minutes, then cool.
3. To make cheesecake, reduce oven to 325F (160C). Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch, lemon zest, lemon juice and vanilla. Add eggs one at a time, scraping well after each addition. Spoon or pipe cheesecake filling into cooled mini muffin tins bake for about 18 minutes, until cheesecake still moves a little when pan is shaken gently. Let cheesecakes cool to room temperature. Meringue layer can be made once cheesecake have cooled and cheesecakes can be chilled overnight and then finished
4. For meringue, preheat oven to 375F (190C). Whip egg whites with lemon juice until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch. Filling a piping bag with a large star or plain tip and pipe on top of each cheesecake. Bake pie for about 6 minutes, just until meringue browns lightly. Allow cheesecakes to chill for at least an hour and up to a day before serving.

Notes & Tips

Beating the egg white one speed less than high is key – you get fine a bubble structure and are less likely to overwhip them I use cornstarch in meringue to help prevent “weeping”.