Mini Lemon Cheesecakes (Print Version)

# Ingredients:

01 - 90g (3/4 cup) graham cracker crumbs.
02 - A pinch of kosher salt.
03 - 40g (3 tablespoons) melted butter, unsalted.
04 - 350g (12 ounces) softened cream cheese.
05 - 100g (1/2 cup) white sugar.
06 - 1 tablespoon plain flour.
07 - 60g (1/4 cup) sour cream.
08 - 1 teaspoon vanilla.
09 - 60ml (1/4 cup) lemon juice.
10 - Grated peel from 1 lemon.
11 - 2 eggs, large.
12 - 3 whites from large eggs.
13 - 150g (3/4 cup) sugar for the meringue.
14 - A touch of cream of tartar (1/4 teaspoon).
15 - A small amount of kosher salt.

# Instructions:

01 - Turn your oven to 160°C (320°F). Pop 12 liners into a muffin tray.
02 - Stir melted butter, graham crumbs, and salt together. Push the mix into the liners. Let it bake for 5 minutes, then cool it down.
03 - Whip the cream cheese until smooth. Combine sugar and lemon zest, then add it to the cheese with flour. Keep mixing until airy.
04 - Pour in the sour cream, lemon juice, and vanilla. Stir everything together until smooth.
05 - Add the eggs one after another and mix lightly each time.
06 - Spoon the batter into the liners. Bake for 18-20 minutes or until the centers have a slight jiggle.
07 - Let the cheesecakes cool, then pop them in the fridge for 3 hours.
08 - Place the egg white mix (with sugar, salt, and cream of tartar) over simmering water until warm.
09 - Whip the mix by hand or machine for 5-10 minutes, until it hits 71°C (160°F) inside.
10 - Keep beating for 5-8 minutes until peaks are shiny and firm.
11 - Add the meringue to the cheesecakes with a piping tool.
12 - Lightly brown the meringue top using a kitchen torch.

# Notes:

01 - Keep in the fridge for up to 3 days.
02 - Store the cheesecakes without the meringue if freezing.
03 - The cream of tartar makes meringue stable, but you can skip it.
04 - When done, the centers should wobble a bit.
05 - Ensure your ingredients aren't cold when you start.

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