I love cheesecake and meringue so being able to combine the two made my day as did this lemon meringue cheesecake. With a crispy biscuit base, a lemon cream centre and a fluffy meringue top, what’s not to love. I’m sad to say this cheesecake didn’t last long in my fridge hence why I bake on a daily basis.
Ingredients For Lemon Meringue Cheesecake
Biscuit Base
- 300g of digestive biscuits
- 100g of unsalted butter, melted
Cheesecake Filling
- 500 g Full-Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- Juice of 1 Lemon
- Zest of 1 lemon
Topping
- 3 large egg whites
- 170g of caster sugar
- Quarter teaspoon of vanilla extract
- Quarter teaspoon of cream of tartar
Method
- Whiz the biscuits in a food processor to a fine crumb
- Add the melted butter and pulse a couple of times until it is combined well.
- Tip into a 8inch/20cm Springform Tin, or a 9 inch/23cm Tart Tin and press down firmly with the back of a spoon
- Pop into the fridge to set while you make the cheesecake filling
- With an electric mixer mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds.
- Whilst whisking slowly, pour in the double cream and continue to whip on a medium-high speed until it is starting to thicken.
- Once it’s starting to thicken, add in the lemon juice and lemon zest and continue to whip until it thickens.
- Spread onto the biscuit base. Leave to set in the fridge, covered, for around 4-5hours, or preferably overnight.
- whisk up the egg whites and cream of tartar until the meringue until you get stiff peaks and it’s glossy to look at
- Spoon in the caster sugar a little at a time while still whisking until its all incorporated
- Add the vanilla and spoon on to the cheesecake pulling the spoon up to make little peaks
- If you have a kitchen blow torch, heat the top to crisp the meringue, if not pop it under the grill
Why not try out one of my other recipes, the meringue sandwich cookies are really tasty and simple to make
