MINI LEMON MERINGUE CHEESECAKES | BAKED BY RACHEL
Mini lemon cheesecakes topped off with fresh lemon curd and meringue. A perfect bite sized Spring dessert!
Provided by Rachel
Categories Dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
- In a food processor combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding one small cookie scoop to each. Press down firmly to create an even layer. Bake for 5 minutes.
- Decrease oven temperature to 325°F.
- In the bowl of a stand mixer, beat together cream cheese and sugar. Mix in sour cream, followed by lemon juice and lemon zest. Finally add egg, mixing until batter is smooth and streak free.
- Add one heaping medium scoop to each cavity. Bake for 15-18 minutes. Cool in pan to room temperature. Transfer pan to refrigerator to chill cheesecakes thoroughly, at least 6-12 hours or more.
- Prepare lemon curd. In a double boiler over simmering water, whisk all ingredients for 8-10 minutes. Press through a fine mesh strainer, into a small bowl. Cover with plastic wrap, pressing to the surface of lemon curd so to avoid a skin forming. Cool to room temperature. Place in refrigerator to cool completely and continue to thicken.
- Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Using a piping bag fit with a small round tip or a spoon, carefully add a small amount (roughly 1-2 tsp) lemon curd to each cheesecake. Return to cheesecakes to refrigerator.
- Prepare meringue. Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water. Whisk for several minutes or until sugar is dissolved and whites are warm. Move metal bowl to mixer, beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes. Add vanilla, mixing in well. Transfer to a piping bag with desired tip, pipe onto chilled cheesecakes. Use a kitchen torch to lightly brown the meringue frosting.
- Serve immediately. Store remaining cheesecakes in the refrigerator.
SLOW COOKER LASAGNA SOUP | BAKED BY RACHEL
Easy slow cooker lasagna soup, loaded with tender beef, noodles and vegetables. A must make dinner!
Provided by Rachel
Categories Soup
Total Time 275 minutes
Prep Time 5 minutes
Cook Time 270 minutes
Yield 4
Number Of Ingredients 16
Steps:
- To the bowl of a 5-6 quart slow cooker add vegetables, tomato paste, spices and chicken broth. Cover and begin to cook on high for 4 hours (or low for 8). Cook and drain beef of fat, adding cooked meat to the slow cooker. Cover and continue cooking.
- When 4 hours is up, stir in heavy cream and Parmesan cheese, followed by pasta. If using large or long shaped pasta, break it up into smaller more manageable pieces. Cover and cook for an additional 30 minutes, or until pasta is tender.
- Serve with freshly shredded mozzarella.
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MINI LEMON MERINGUE CHEESECAKES | BAKED BY RACHEL
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