I had some extra pumpkin cheesecake batter and an egg white. So inspiration set in. Can I bake a mini cheesecake with a meringue top?
Would the cheesecake set without burning the meringue?
Would it all stick together to make one ultimate dessert of 2 of my favorite things?
Would this be my claim to baking fame?
Could it be? Could it work?
As it turns out… the answer was no. The light meringue crisp didn’t work with the dense cheesecake, and the tops just popped right off.
Sure… they could be reassembled into little toadstools.
But the only real way to eat it was upside down in a mess of a recipe that just didn’t work…
But even experiments that don’t taste as you intended can be delicious in their own way 🙂
