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- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
Cheesecake and lemon meringue pie come together in this decadent lemon meringue cheesecake dessert. Make sure not to cover it or your meringue may collapse.
17 people made this
- 360g shortbread biscuit crumbs
- 55g melted butter
- 675g cream cheese
- 225g soured cream
- 200g caster sugar
- 4 eggs
- 4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 4 egg whites
- 50g caster sugar
- 1/4 teaspoon cream of tartar (optional)
- 400g lemon curd
MethodPrep:20min ›Cook:1hr10min ›Extra time:4hr chilling › Ready in:5hr30min
- Preheat oven to 160 C / Gas 3.
- Mix biscuit crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 23cm cheesecake tin.
- Beat cream cheese, soured cream and 200g caster sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over biscuit base in the tin.
- Bake in the preheated oven until almost set in the centre, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
- Preheat oven to 160 C / Gas 3.
- Beat egg whites in a bowl using an electric mixer until soft peaks form; add 50g caster sugar and cream of tartar and beat until stiff, but not dry, peaks form.
- Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in the fridge, about 1 hour.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Really great pudding. Looked great tasted great. Bit worried if it would set, looked like it was leaking out in the oven, but it set really well.-12 Apr 2018
No-Bake Lemon Meringue Cheesecake
Now that spring has sprung, I’m busting out some seriously fresh and easy lemon recipes! My Lemon Meringue Cheesecake recipe has it all and then some, like a crunchy Graham cracker crust, a rich cheesecake filling infused with my homemade Microwave Lemon Curd, and it’s all topped off with a monumental amount of toasted meringue!
Steps To Prepare The Lemon Meringue Pie Cheesecake Recipe:
- First and foremost, heat the oven to about 320 degrees Fahrenheit.
- Take butter and pieces of cookie crumbs and mix it until it is evenly combined. Take a nine-inch Springform pan and press the mixture to the bottom of this pan. Having an electric mixer will come very handy for this dish.
- If you have an electric mixer, use it to beat sugar, sour cream, and cheese cream. Beat it until it gets a smooth texture.
- Now it is time to add the eggs. Don’t add all the eggs together. For best results, add one egg at a time and beat well.
- Mix the lemon juice, vanilla, and Lemon zest. Make sure you scrape the sides and bottom of the bowl. Take this mixture and spread it evenly over the cookie crust in the Springfoam pan.
- Bake this mixture for about an hour. Wait for the mixture to come down to room temperature. It might take around three hours to refrigerate it further.
- Preheat the oven again to about 370 degrees Fahrenheit.
- Use an electric mixer to beat the eggs until you attain a soft peak. Add cream of tartar and 1/4 cup of sugar to this. Beat it until it becomes stiff but make there are no dry peaks.
- Now it is time to introduce lemon curd into our dish. Mount the whipped eggs above this and seal all around the edges of the pie.
- Preheat in until you see the meringue turn into golden brown color. It may take up to 10 minutes. Further, give it an hour to chill in the refrigerator.
How to make this lemon, lemon curd and meringue cheesecake?
To start the preparation, we carry out the biscuit base. I made this recipe in a 22cm springform pan that I line with baking paper. We simply mix the cookies and add the melted butter. This mixture is packed in the mold, also going up the edges (as in my photos). It is necessary to refrigerate it to solidify everything.
La cheesecake filling is also very easy to prepare. Whisk the cream cheese and the ricotta, then incorporate the other ingredients. I prefer to loosen the eggs a bit with a fork before adding them, they blend in much better that way. Then just bake for an hour.
During this time, we can prepare the lemon curd (you can also do it ahead of time and refrigerate it). To make this lemon cream, pour all the ingredients into a saucepan and heat over low heat without stopping mixing. As soon as the mixture coats the spoon, it's ready! The cooking is stopped by pouring into a container or by immersing the bottom of the pan in cold water. Leave to cool well before using.
To achieve the small meringues (it's optional for this recipe, but it's pretty!), whip the egg whites with the salt. Gradually incorporate the powdered sugar until you obtain a beautiful shiny meringue. This is the “French-style” meringue recipe, it's the simplest. Then we make small domes of meringues using a pastry bag on a baking sheet and put in the oven.
Finally, to serve your dessert, all you have to do is coat the cheesecake with lemon curd then add the crunchy meringues .
Lemon Meringue Cheesecake
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This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! The flavors are absolutely amazing and it’s seriously my new favorite cheesecake!
I have been so excited to share this cheesecake with you. Everything about it is amazing, if I do say so myself. Of all the lemon desserts on the blog, this might just be my favorite. It’s in close competition with the Lemon Mascarpone Layer Cake. And of all the cheesecakes, this one is right near the top.
Given that this is based on a Lemon Meringue Pie, I went with a graham cracker crust to get started. Often I’m a fan of using vanilla wafers, but the graham crackers in this are definitely the way to go.
The cheesecake filling has a light lemon flavor from the lemon zest, but is primarily vanilla in flavor. It’s super smooth and creamy, just like I like it. It also gets a lot of great flavor from the full cup of sour cream that’s used in it. So good!
Once the crust and filling are made, the cheesecake is baked. I always use a water bath, even though the extra couple steps can be a pain. It really does give you a much creamier cheesecake that doesn’t crack, doesn’t brown around the edges and doesn’t sink in the middle when it cools. Totally worth it!
Once the cheesecake is baked and cooling, you’ll want to make the lemon curd that goes on top. You can cool the cheesecake completely before adding it, or add it before you put the cheesecake in the fridge. However I’d suggest making the lemon curd right before adding to the cheesecake, rather than making it ahead. This curd is really more like the filling of the pie in that it’s nice and thick when it cools. It’s going to spread into a nicer looking layer if added to the cheesecake right after making it.
That said, the lemon curd will thicken quickly, so once it’s done on the stove add it to the cheesecake immediately and let it set.
The next step is the meringue and again, you can let the curd cool completely or add the meringue first. It just depends on how much you want to break everything up. Unlike the traditional meringue pie, this meringue is cooked over the stove. You can use a double boiler or a mixing bowl over a pot of water, like I do. You want to make sure the sugar is completely dissolved and that the mixture comes to between 120 and 140 degrees, so that it’s safe to eat.
Once it’s heated and ready, whip, whip and whip some more! You want to see that nice soft peaks have formed and then you know it’s ready. Add it to the top of the cheesecake and use a kitchen torch to toast it. It has the most lovely look after toasting!
One thing I will note is that this cheesecake can be made ahead. I wouldn’t suggest making it more than a day or two ahead though. After sitting in the fridge for a bit, the meringue gets a little sticky on top and hard to slice through. It’ll still taste good, but it’ll be hard to keep things together and cut through.
It’s hard to even describe just how good this Lemon Meringue Cheesecake really is. I wish I could give you a taste through the screen. There’s just enough of the lemon curd to give it the perfect lemon flavor. Just enough tart to balance the sweet. And even with it piled high, the meringue is just enough. It doesn’t take away from the lemon. So, so good! Not to mention so smooth and creamy. I always taste my desserts, but I just can’t eat a ton of all of them. However this cheesecake. This cheesecake found it’s way onto my plate over and over again. I hope it finds its way onto yours too.
Lemon meringue cheesecake
Heat oven to 160C/140C fan/gas 3. Grease a 25cm loose-bottomed or springform round tin with a little oil, and line the base and sides with a double layer of baking parchment. Mix the biscuit crumbs and melted butter, then press into the bottom of the tin. Bake for 10 mins.
To make the filling, beat the cream cheese for 1-2 mins with an electric hand whisk in your largest mixing bowl until creamy. Add the sugar, flour, vanilla, lemon zest and juice with a pinch of salt. Finally, whisk in the eggs and soured cream until blended. Pour the filling into the tin and tap a few times sharply on the counter to get rid of any bubbles. Bake for 40 mins.
Whisk together the ingredients for the lemon layer. Gently spoon the mixture over the cheesecake and pop back in the oven for 40 mins more until firm at the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake in until it is cold, then chill for at least 2 hrs or overnight.
A few hours before you want to serve, make the meringue. Put the egg whites in a big mixing bowl and put the sugar in a small saucepan with 100ml water and the liquid glucose. Place over a low-medium heat until the sugar has melted, then increase the heat and boil with a sugar thermometer in the pan. When the thermometer reaches 100C, beat the whites with an electric whisk until stiff peaks form. Keep boiling the sugar syrup until it reaches soft-ball stage – 113C on the thermometer. Remove from the heat and, while beating the whites, pour in the syrup in a slow, steady stream – avoid hitting the whisk blades. Keep beating until the meringue is stiff. Use a large spoon to pile on top of the cheesecake, then use a blowtorch to caramelise the meringue, or bake at 200C/180C fan/gas 6 for 5 mins or so. Chill until ready to serve.
No-Bake Lemon Meringue Cheesecake!
A Buttery Biscuit Base, Smooth Lemon Cheesecake Filling, and an Italian Meringue make this No-Bake Lemon Meringue Cheesecake the perfect Dessert & Showstopper!
I honestly don’t know what has taken me so long to produce this recipe. I like just can’t understand it! I have had a few requests for another few lemon related recipes, and a few of my regular readers have asked for this in particular.. so I simply HAD to do it!
I took some inspiration for the recipe from some of my other posts such as my No-Bake Lemon Cheesecakes and my Lemon Meringue Pie. I sort of made it up as I went along and assumed that a No-Bake Cheesecake would work and it did!
I used real lemon in this cheesecake recipe as I didn’t want to do the same thing as my other recipes, and I loved it. I’ve always been a bit wary of using citrus in something that is dairy related, but if you are careful about it and don’t use too much it works extremely well.
However, as I went along the No-Bake root for the cheesecake, I decided to use an Italian Meringue for the topping, so that the meringue is basically cooked. I wanted to make sure the meringue was cooked so that I could get away with the non-baked cheesecake as I prefer them, but you can do a normal meringue if you prefer or find it easier! (Notes for this below in the Tips section!)
Some people are slightly scared of making a basic meringue to top something, as a basic meringue that isn’t baked does contain raw egg. I recommend that the elderly, pregnant, or children don’t necessarily eat a meringue that contains raw egg if you are nervous, but any egg with the British Lion symbol is technically safe from salmonella.
However, making an Italian Meringue is a lot less scary then you think! If you don’t have a stand mixer, but have an electric hand whisk, I recommend that two people do the Italian meringue so that one person can pour the hot syrup into the bowl, whilst the other holds the bowl and whisks!
Once it’s made, give it some texture by using a blowtorch, or grill in the oven briefly so that its coloured, but so that the cheesecake doesn’t melt! I do recommend using a blowtorch over putting it in the oven as you risk melting the cheesecake a bit too much otherwise!
- Homemade or store-bought pie crust
- Easy Lemon Curd
- 1 cup cold water
- 1/4 cup cornstartch
- 8 large eggs, whites only
- 2/3 cups sugar
- 1/4 teaspoon coarse salt
Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.
Why is no bake lemon cheesecake so good?
No bake cheesecake recipes have always been a firm favourite of mine but they can quite often be heavy and stodgy. Not this bad boy! I kid you not, every single person that had a slice exclaimed that this lemon cheesecake was ultra light, zingy yet creamy, cloud like and moreish! That&rsquos not a bad review for a seriously easy dessert recipe is it?!
How to Make Meringue
To make the meringue, beat the egg whites with a hand mixer until they become foamy. Don’t forget to use the egg whites from the eggs you used for the pie filling. Add the sugar and continue to beat until stiff peaks form. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed. Spread the meringue over the pie filling.
Bake the pie in the oven for about 20 minutes. The meringue will turn a golden brown. Chill for 4 hours before serving. Store covered in the refrigerator.