Mini Lemon Cheesecakes

Ingredients 

Directions

Lemon Cheesecake

1. Line 24 mini muffin tins with plastic wrap cut into 3” squares.
2. In a large bowl whisk cream to stiff peak. Set aside.
3. In a small bowl whisk hot water & gelatin until dissolved.
   Set aside.
4. In a medium bowl, beat cream cheese until smooth,
   approx. 5 - 7 minutes.
5. Add sugar, lemon juice, lemon zest & sour cream. Mix until smooth. Add gelatin in a slow, steady stream
   until combined. Fold in whipped cream. Set aside.

Lemon Topping 

1. In a medium saucepan combine egg yolks, sugar, water,
   lemon juice & lemon zest. Bring to a boil over medium heat, stirring constantly. Cook until eggs thicken & sugar is dissolved (approx. 5 minutes).
2. Remove from heat, stir in butter until completely melted.
   Cool slightly.

Meringue

1. In a small bowl, whip egg whites to medium peak. Add cream of tartar & powdered sugar. Whip until stiff peak.
2. Fill a star-tipped piping bag with Meringue. Set aside.

Assembly

1. Place a Kinnikinnick Lemon Wafer (at side down) into
   each lined muffin space.
2. Divide cheesecake batter evenly between 24 spaces.
3. On top, pipe or spoon approx. 1 tsp Lemon Topping.
4. Refrigerate for min. of 4 hours.
5. Lift each cheesecake out of muffin tin, remove
   plastic wrap & place on serving tray.
6. Pipe a Meringue rosette on top & scorch with a butane torch to light brown.