Lemon Meringue Cheesecake Recipe
Category: Desserts
Serves: 10
This Lemon Meringue Cheesecake combines the smooth, creamy texture of a classic cheesecake with the light, sweet tang of lemon, crowned with a beautifully fluffy Italian meringue. A wonderful dessert that will be the star of any gathering, this recipe offers a balance of richness and freshness, making it an unforgettable treat. Follow these detailed steps for a decadent dessert that everyone will love.
Ingredients
For the base:
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| Digestive Biscuits | 180g |
For the cheesecake filling:
| Ingredient | Quantity |
|---|---|
| Cream Cheese | 600g |
| Sugar | 120g |
| Egg Yolks | 4 |
| Lemons | 2 |
| Cornstarch (Cornflour) | 50g |
| Whole Milk | 100ml |
| Fresh Cream (Liquid) | 100ml |
For the Italian Meringue:
| Ingredient | Quantity |
|---|---|
| Egg Whites | 4 |
| Sugar | 250g |
| Water | 100ml |
| Pinch of Salt | 1 pinch |
| Lemon Juice | q.b. (to taste) |
Instructions
Step 1: Preparing the Base
Start by preparing the base for your cheesecake. Place the digestive biscuits in a food processor or a blender and pulse them until they are finely crushed. Melt the butter in a saucepan and add it to the crushed biscuits, mixing until the mixture is moist and holds together when pressed.
Take a springform pan and press the biscuit mixture evenly into the bottom, creating a firm base. Refrigerate the pan for about 30 minutes or place it in the freezer for 15 minutes to allow the base to firm up.
Step 2: Preparing the Cheesecake Filling
While the base chills, you can prepare the creamy filling. In a stand mixer or a large mixing bowl, combine the cream cheese, egg yolks, and the zest of two lemons. Mix on medium speed until smooth and well-combined.
In a separate saucepan, whisk together the cornstarch and whole milk until the mixture is smooth. Gently heat this over medium-low heat, stirring constantly, until it thickens. Once it has thickened, add the mixture to the cream cheese and egg mixture, continuing to mix until smooth.
Gradually add the fresh cream while the mixer is running, ensuring everything is well blended. Once the filling is ready, pour it into the prepared biscuit crust, smoothing the top with a spatula.
Step 3: Baking the Cheesecake
Preheat your oven to 160°C (320°F). Place the cheesecake in the oven and bake for approximately 45-50 minutes, or until the filling is set but still slightly jiggly in the center. Once done, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
Step 4: Preparing the Italian Meringue
To prepare the meringue, begin by placing the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved and the mixture starts to boil. Let it simmer until the sugar syrup reaches 118°C (244°F), which is the ideal temperature for making the meringue.
While the sugar syrup heats up, place the egg whites and a pinch of salt in a clean mixing bowl. Using an electric mixer, beat the egg whites until soft peaks form. Once the sugar syrup reaches the correct temperature, slowly pour the hot syrup into the egg whites while the mixer is still running. Add a few drops of lemon juice to stabilize the meringue, and continue to beat until stiff, glossy peaks form. The meringue should be thick and shiny, and when touched, the bowl should be cool to the touch.
Step 5: Assembling the Cheesecake
Once your cheesecake has set, it’s time to decorate! Take the cheesecake out of the refrigerator and spoon the prepared meringue over the top. You can use the back of a spoon to create decorative peaks, or if you prefer a more precise finish, use a piping bag to pipe the meringue into beautiful swirls and patterns.
If desired, you can lightly toast the meringue with a kitchen torch to give it a golden color. Alternatively, place the cheesecake under a broiler for a few seconds—just enough to brown the meringue slightly, but be careful not to burn it.
Step 6: Serving
Allow the cheesecake to cool completely after assembling, and refrigerate it until you’re ready to serve. This dessert is best served chilled and can be kept in the fridge for up to 3 days.
Tips for Success:
- For a smoother, creamier filling, ensure that your cream cheese is at room temperature before mixing it.
- When making the meringue, be sure that the mixing bowl and beaters are completely clean and dry, as any trace of fat can prevent the egg whites from whipping properly.
- If you don’t have a kitchen torch, you can skip browning the meringue or lightly broil it in the oven for a few seconds for a golden effect.
- This dessert is ideal for special occasions, offering both a tangy lemon flavor and the light sweetness of meringue.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 50g |
| Protein | 7g |
| Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 115mg |
| Sodium | 200mg |
| Fiber | 1g |
| Sugar | 35g |
This Lemon Meringue Cheesecake is a delightful twist on a classic dessert, bringing together the tang of lemon with the fluffy sweetness of meringue for a treat that’s sure to impress. Perfect for spring and summer gatherings or any time you crave a refreshing yet indulgent dessert. Whether served at a dinner party or as a weekend treat, this cheesecake will quickly become a family favorite.
