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Lemon Meringue Cheesecake: 5 Reasons to Love This Dessert

Lemon Meringue Cheesecake
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This Lemon Meringue Cheesecake combines a crunchy digestive biscuit base with a creamy, tangy lemon-flavored cheesecake filling, topped with a smooth and glossy homemade Italian meringue.

Ingredients

Scale
  • 300 g digestives
  • 150 g unsalted butter, melted
  • 500 g full-fat soft cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • Juice of 2 lemons (or 2 tsp lemon extract)
  • Yellow food colouring (optional)
  • 185 g white granulated sugar
  • 85 ml water
  • 100 g egg whites (about 3 large egg whites)

Instructions

  1. Blitz the digestive biscuits in a food processor until they become fine crumbs. Add the melted unsalted butter and pulse a few more times until well combined. Press this mixture firmly into the base and up the sides of a 9-inch (23 cm) tart tin to form an even crust.
  2. In a bowl, whisk together the soft cream cheese, icing sugar, and lemon juice until the mixture is smooth. While continuing to whisk, slowly pour in the double cream and whip at medium-high speed until the filling begins to thicken. If preferred, you can whip the cream separately and fold it gently into the cream cheese mixture. Add a few drops of yellow food colouring if desired to enhance the lemon colour.
  3. Spread the cheesecake filling evenly over the biscuit base. Cover the tart tin and refrigerate for 5-6 hours, or ideally overnight, until fully set.
  4. In a heavy-based saucepan, combine the white granulated sugar and water. Bring to a boil over medium heat, stirring occasionally with a wooden spoon. As the syrup boils, monitor the temperature closely with a sugar thermometer until it reaches 120°C (firm ball stage). While heating, brush down any sugar crystals from the sides of the pan with a wet pastry brush to prevent crystallization.
  5. While the sugar syrup is heating, start beating the egg whites in an electric stand mixer until they reach stiff peaks.
  6. Once the syrup reaches 120°C and the egg whites are at stiff peaks, slowly drizzle the hot sugar syrup into the egg whites at the edge of the mixing bowl while continuing to whisk. Pour the syrup in a thin, steady stream to keep the meringue smooth.
  7. Continue whisking on high speed for 5-7 minutes after all the syrup is added, until the meringue is glossy, smooth, and has cooled down to room temperature.
  8. Remove the set cheesecake from the tart tin carefully. Dollop or spread the Italian meringue evenly over the top. Lightly brown the meringue by using a kitchen blowtorch or placing it under a hot grill for a few minutes until golden edges form. Serve chilled.

Notes

  • A perfect no-bake dessert that is both refreshing and indulgent.
  • For a stronger lemon flavor, increase the lemon juice.

Nutrition

Find it online: https://keepityummy.com/lemon-meringue-cheesecake/

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