|225 g||ginger snaps|
|100 g||butter (melted)|
|300 g||sugar (divided)|
|250 g||mascarpone cheese|
|600 g||cream cheese|
|320 g||lemon curd|
|4 tbsp||heavy cream|
Crush the ginger snaps into fine crumbs with a food processor and add melted butter. Line the muffin tin with muffin liners, and push the mixture into the muffin liners to create crusts. Preheat the oven to 180°C/350°F.
In a large bowl, mix the egg yolks, egg, lemon zest and juice, half of the sugar, mascarpone, cream cheese, and flour, until combined. Fill the muffin liners and bake for approx. 20 – 30 min. at 180°C/350°F or until golden on top. Once baked, let the cakes cool and remove the liners from the tin carefully. Set aside and let cool completely.
Turn the oven down to 140°C/280°F. To make the meringue, whisk the egg whites (at room temperature) with some salt to soft peaks. Then add the remaining sugar and continue whisking until it forms stiff peaks. Pipe rounds approx. the same size as the cheesecakes onto a lined baking sheet. Bake for approx. 30 min.
To assemble the cheesecakes, mix the lemon curd and heavy cream in a bowl and smooth over each little cheesecake, then place the meringues on top. Enjoy!