Lemon Meringue Cheesecuppies

(Receipe from anna olson show)

Ingredients
Crust
1-1/2 cup graham cracker crumbs (I'm using digestive biscuits)
1-1/2 tbsp sugar
1/4 cup unsalted butter, melted

Cheesecake
1 cup cream cheese, room temperature
1 cup sugar
1 tablespoons cornstarch
1/2 tablespoon finely grated lemon zest
1 tablespoons fresh lemon juice
1 teaspoons vanilla extract
1 large eggs, room temperature

Meringue
1 large egg whites
1/4 teaspoon lemon juice
2 tablespoons sugar
1/2 tsp cornstarch
I add 1/2 tsp vanilla essense to reduce to egg smell :)

Directions
Crust
1.Preheat oven to 350°F (depends on your oven) and line 6 mini muffin tins with paper cups.
2.To make crust, combine all ingredients until evenly blended and crumbly. Press into bottom of mini muffins cups. Bake for 8 minutes, then cool.

Cheesecake
1.To make cheesecake, reduce oven to 325°F. Beat cream cheese until smooth and fluffy, then gradually add sugar while beating, scraping the sides of the bowl often. Beat in cornstarch, lemon zest, lemon juice and vanilla. Add eggs one at a time, scraping well after each addition. Spoon or pipe cheesecake filling into cooled mini muffin tins and bake for about 18 minutes, until cheesecake still moves a little when pan is shaken gently. Let cheesecakes cool to room temperature. Meringue layer can be made once cheesecake have cooled and cheesecakes can be chilled overnight and then finished





Meringue
1.For meringue, preheat oven to 375?F. With an electric mixer, whip egg whites with lemon juice n vanilla extract until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch. Fill a piping bag fitted with a large star or plain tip and pipe on top of each cheesecake. Bake pie for about 6 minutes, just until meringue browns lightly. Allow cheesecakes to chill for at least an hour and up to a day before serving.