72 Hours Kitchen

🍋 Lemon Meringue Cheesecake 🍋

A luscious and refreshing dessert with a graham cracker crust, zesty lemon curd, and a fluffy meringue topping, this Lemon Meringue Cheesecake is perfect for lemon enthusiasts!

Ingredients:

Crust:

2 cups graham cracker crumbs 🍪
1/3 cup granulated sugar 🍬
1/2 cup unsalted butter, melted 🧈
Cheesecake Filling:

24 oz cream cheese, room temperature 🧀
1 cup granulated sugar 🍬
1/4 cup fresh lemon juice 🍋
2 tsp lemon zest 🍋
1/2 cup sour cream, room temperature 🥛
3 large eggs, room temperature 🥚
Lemon Curd:

6 tbsp unsalted butter, room temperature 🧈
3/4 cup granulated sugar 🍬
3 large eggs 🥚
1/2 cup fresh lemon juice 🍋
1 tbsp lemon zest 🍋
Meringue Topping:

4 large egg whites, room temperature 🥚
1/2 cup granulated sugar 🍬
1/4 tsp cream of tartar 💧
Instructions:

1️⃣ Prepare the Crust:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the pan and bake for 10 minutes. Let cool.

2️⃣ Make the Cheesecake Filling:
Beat the cream cheese until smooth. Add granulated sugar, lemon juice, and lemon zest, and mix until well combined. Add the sour cream and mix. Beat in the eggs one at a time until fully incorporated. Pour the filling over the cooled crust.

3️⃣ Bake the Cheesecake:
Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, remove and cool completely at room temperature before refrigerating for at least 4 hours.

4️⃣ Prepare the Lemon Curd:
In a saucepan, whisk together butter, sugar, eggs, lemon juice, and lemon zest over medium heat. Stir constantly for 7-10 minutes until the mixture thickens. Strain the curd to remove any lumps, then refrigerate until cool.

5️⃣ Make the Meringue:
In a clean bowl, beat the egg whites until frothy. Add cream of tartar, then gradually beat in the sugar until stiff peaks form.

6️⃣ Assemble the Cheesecake:
Spread the lemon curd over the top of the chilled cheesecake. Spoon or pipe the meringue over the lemon curd, spreading to the edges to seal.

7️⃣ Toast the Meringue:
Using a kitchen torch, toast the meringue until golden. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning.

8️⃣ Chill and Serve:
Let the cheesecake cool, then refrigerate for 1-2 hours before slicing and serving. Enjoy this tangy, creamy treat!

🥜🍫 Mini Chocolate Peanut Butter Pies 🍫🥜

A delightful blend of creamy peanut butter and rich chocolate, these Mini Chocolate Peanut Butter Pies are a perfect bite-sized dessert! Easy to make and decadently delicious, they’ll satisfy any sweet tooth.

Ingredients:

1 1/2 cups graham cracker crumbs 🍪
1/2 cup melted butter 🧈
1 cup creamy peanut butter 🥜
1/2 cup powdered sugar 🍚
8 oz cream cheese, softened 🧀
1 cup heavy cream 🥛
1 cup semi-sweet chocolate chips 🍫
1/2 cup heavy cream (for ganache) 🥛
1 tsp vanilla extract 🌸
Pinch of salt 🧂
Chocolate chips for garnish 🍫
Optional Substitutions:
🌾 Use gluten-free graham crackers for a gluten-free crust.
🌱 Substitute with dairy-free butter and cream cheese for a lactose-free version.

Instructions:

1️⃣ Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottoms and sides of a muffin tin lined with cupcake liners. Refrigerate for 30 minutes to set.

2️⃣ Make the Filling:
In a large bowl, beat together the softened cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy and well-blended.

3️⃣ Whip the Cream:
In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold this whipped cream into the peanut butter mixture until fully incorporated.

4️⃣ Fill the Crusts:
Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.

5️⃣ Prepare the Ganache:
In a small saucepan, heat the 1/2 cup of heavy cream over low heat until it’s just starting to simmer. Remove from heat, add chocolate chips, and stir until melted and smooth.

6️⃣ Top with Ganache:
Pour the chocolate ganache over the peanut butter filling in each mini pie, spreading evenly.

7️⃣ Chill and Serve:
Refrigerate the pies for at least 2 hours, or until completely set. Garnish with extra chocolate chips before serving. Enjoy!

Helpful Tips:

🧈 Soften the cream cheese ahead of time for a smooth, creamy filling.
❄️ Chill the crusts thoroughly before adding the filling to keep them from crumbling.
Cooking Tips:

💡 For a hint of salted chocolate flavor, add a pinch of sea salt to the ganache.
⚙️ Use a stand mixer to save time and effort when whipping the cream.

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