Lemon meringue cheesecakes

Instructions

1. Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, 1/3cup (80ml) capacity muffin tin with foil cases. Place biscuits in base of cases.
2. Using electric beaters, beat ricotta, cream cheese, sweetener and rind until smooth. Add juice, egg and 1 egg white and beat until combined.
3. Spoon mixture into prepared cases. Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar. Place in fridge for 1 hour or until chilled.
4. Reheat oven to 220°C or 200°C fan-forced. Using clean electric beaters, beat remaining egg white in a small, clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Spoon meringue into piping bag fitted with a 1cm round tube. Pipe meringue onto cheesecake tops. Bake for 2–3 minutes or until lightly browned. Cool for 10 minutes before serving.