why make this recipe
Lemon Meringue Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright, zesty flavor of lemon and the airy sweetness of meringue. It’s a stunning treat for any occasion, whether it’s a birthday party, a family gathering, or just a weekend treat. The layers of flavors and textures make it a hit with everyone. Plus, it looks great on the table!
how to make Lemon Meringue Cheesecake
Ingredients:
- 200g granita biscuits
- 100g unsalted butter, melted
- 1 Tbsp powdered gelatine
- 500g cream cheese, room temperature
- 1 cup lemon curd
- 300ml thickened cream
- 1/3 cup caster sugar
- 4 egg whites
- 3/4 cup caster sugar
- 1/3 cup passionfruit pulp
- Extra 2 Tbsp lemon curd for drizzling
Directions:
- Preheat the oven or prepare a 21cm round springform pan. Grease and line the base and sides with baking paper.
- Process the biscuits in a food processor until fine crumbs form. Add the melted butter and mix until combined. Press into the base of the prepared pan and refrigerate.
- For the cheesecake filling, sprinkle gelatine over 1/4 cup warm water and stir to combine. Microwave for about 10 seconds until dissolved. Cool slightly.
- Beat the cream cheese and caster sugar until smooth. Add the cooled gelatine and 3/4 cup of lemon curd, mixing to combine.
- Whip the thickened cream until soft peaks form and gently fold it into the cream cheese mixture. Add the remaining lemon curd and swirl lightly.
- Spoon this mixture over the biscuit base, smooth the surface, and refrigerate for 5 hours or overnight until set.
- For the meringue, place egg whites and sugar in a heatproof bowl over simmering water, and beat until glossy soft peaks form (about 5 minutes).
- Remove the cheesecake from the pan and place on a serving plate. Spoon the meringue over the cheesecake, creating swirls and peaks. Use a kitchen blow torch to lightly singe it.
- Combine passionfruit pulp with extra lemon curd and spoon over the meringue. Serve.
how to serve Lemon Meringue Cheesecake
Serve the Lemon Meringue Cheesecake chilled for the best flavor. You can cut it into slices and place them on dessert plates. A sprinkle of extra lemon zest or a few fresh berries can add a nice touch. It pairs wonderfully with coffee or tea.
how to store Lemon Meringue Cheesecake
To store the Lemon Meringue Cheesecake, keep it covered in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, avoid adding the meringue until you are ready to serve. You can freeze the cheesecake without the meringue for up to a month.
tips to make Lemon Meringue Cheesecake
- Make sure the cream cheese is at room temperature for better mixing.
- For a thicker base, you can add more granita biscuits and butter.
- If you don’t have a kitchen blow torch, you can bake the meringue in the oven at a low temperature to achieve a nice color.
variation
You can switch up the flavors by using different fruit curds, like raspberry or passionfruit, for a unique twist. You can also add a layer of fresh fruit on top of the cheesecake before adding the meringue.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, you can make it a day in advance. Just keep it refrigerated until you’re ready to serve.
Q: Is there a substitute for gelatine?
A: Yes, you can use agar-agar as a vegetarian alternative to gelatine.
Q: Can I use a different type of biscuit for the base?
A: Absolutely! You can use digestive biscuits or any other plain cookies you prefer.
Lemon Meringue Cheesecake
Ingredients
Base
- 200 g granita biscuits
- 100 g unsalted butter, melted
Cheesecake Filling
- 1 Tbsp powdered gelatine
- 500 g cream cheese, room temperature
- 1 cup lemon curd plus 2 Tbsp extra for drizzling
- 300 ml thickened cream
- 1/3 cup caster sugar
Meringue
- 4 large egg whites
- 3/4 cup caster sugar
Topping
- 1/3 cup passionfruit pulp
Instructions
Preparation
- Preheat the oven or prepare a 21cm round springform pan. Grease and line the base and sides with baking paper.
- Process the biscuits in a food processor until fine crumbs form. Add the melted butter and mix until combined. Press into the base of the prepared pan and refrigerate.
Cheesecake Filling
- Sprinkle gelatine over 1/4 cup warm water and stir to combine. Microwave for about 10 seconds until dissolved. Cool slightly.
- Beat the cream cheese and caster sugar until smooth. Add the cooled gelatine and 3/4 cup of lemon curd, mixing to combine.
- Whip the thickened cream until soft peaks form and gently fold it into the cream cheese mixture. Add the remaining lemon curd and swirl lightly.
- Spoon this mixture over the biscuit base, smooth the surface, and refrigerate for 5 hours or overnight until set.
Meringue Topping
- Place egg whites and sugar in a heatproof bowl over simmering water, and beat until glossy soft peaks form (about 5 minutes).
- Remove the cheesecake from the pan and place on a serving plate. Spoon the meringue over the cheesecake, creating swirls and peaks. Use a kitchen blow torch to lightly singe it.
- Combine passionfruit pulp with extra lemon curd and spoon over the meringue. Serve.