Petite Lemon Meringue Cheesecake
This elegant dessert combines the creamy richness of a New York-style cheesecake with the bright, zesty tang of lemon curd and a toasted, marshmallowy meringue topping. Perfectly portioned for a small gathering, it offers a sophisticated balance of textures and flavors.
Ingredients
Ingredients
- 1 cup graham cracker crumbs finely crushed
- 2 tbsp unsalted butter melted
- 12 oz cream cheese softened to room temperature
- 0.5 cup granulated sugar for cheesecake batter
- 1 tsp vanilla extract pure
- 2 large eggs room temperature
- 0.25 cup lemon curd store-bought or homemade
- 2 large egg whites for meringue
- 0.25 cup granulated sugar for meringue
- 1 tsp lemon zest freshly grated
Notes
Store in the refrigerator for up to 3 days. For best results, add the meringue and torch it just before serving to maintain the contrast between the cold cheesecake and the soft topping. You can substitute ginger snaps for graham crackers for a spicy flavor profile.