Are you ready to embark on a culinary journey that’s as delightful as it is delicious? Say hello to the Lemon Meringue Cheesecake, a dessert that effortlessly combines two beloved classics – cheesecake and lemon meringue pie. This heavenly creation is the ultimate treat for your taste buds, offering a tantalizing blend of creamy cheesecake goodness with the zesty punch of lemon, all crowned with a fluffy cloud of toasted meringue. But what sets this dessert apart from the rest?
What Makes Lemon Meringue Cheesecake Unique
The magic of the Lemon Meringue Cheesecake lies in its harmonious fusion of flavors and textures. The creamy cheesecake layer provides a velvety backdrop for the bright and tangy lemon curd, creating a perfect balance of sweet and tart. Topping it all off is a light and airy meringue that’s skillfully browned to perfection, adding a delightful crunch to every bite. This dessert is not just a feast for the palate; it’s a visual spectacle that’s sure to impress your family and friends.
Why People Love It So Much
One bite of this dessert, and you’ll understand why it has captured the hearts of dessert enthusiasts worldwide. The Lemon Meringue Cheesecake offers a symphony of flavors and textures that dance on your taste buds. It’s a dessert that brings smiles to faces and brightens up any occasion. Whether you’re celebrating a special milestone or simply craving a sweet indulgence, this cheesecake is the perfect companion.
Making Lemon Meringue Cheesecake at Home
Now, you might be wondering if you can recreate this culinary masterpiece in your own kitchen. The answer is a resounding “yes”! With a simple recipe and a handful of readily available ingredients, you can whip up your very own Lemon Meringue Cheesecake. Stay tuned for our step-by-step recipe guide, where we’ll demystify the process and show you how to create this delectable dessert from scratch. Get ready to become the star baker in your household!
Ingredients for Lemon Meringue Cheesecake
COOKIE CRUST
⦁ – 250 g digestive cookies: Crush these cookies to create the base of your cheesecake. The cookies provide a crumbly and slightly sweet foundation for the dessert.
⦁ – 1.5 tablespoon granulated sugar: The sugar adds a touch of sweetness to the crust, balancing the flavors in the overall cheesecake.
⦁ – 90 g melted butter: Melted butter binds the crushed cookies together, forming a cohesive crust that will hold up well when sliced.
CHEESECAKE
⦁ – 600 g cream cheese (full fat, room temperature): Cream cheese is the heart of the cheesecake, providing its creamy and rich texture. Allowing it to come to room temperature ensures a smooth batter.
⦁ – 200 g granulated sugar: Sugar sweetens the cheesecake, creating a delectable contrast to the tangy lemon flavors.
⦁ – 80 g sour cream (18%, room temperature): Sour cream adds moisture and tenderness to the cheesecake, enhancing its overall texture.
⦁ – 2 tablespoon cornstarch: Cornstarch acts as a thickening agent, helping the cheesecake set properly during baking.
⦁ – 70 g lemon juice: Lemon juice infuses the cheesecake with its vibrant citrusy flavor, making it the star of the show.
⦁ – 1 teaspoon vanilla bean paste: Vanilla bean paste imparts a rich vanilla flavor, elevating the taste of the cheesecake.
⦁ – 3 large eggs (room temperature): Eggs provide structure and a silky smooth consistency to the cheesecake, ensuring it holds together beautifully.
LEMON CURD
⦁ – 80 g lemon juice: Lemon juice is the primary source of the curd’s zesty, tangy flavor.
⦁ – 100 g granulated sugar: Sugar sweetens and balances the acidity of the lemon juice.
⦁ – 1 egg: The egg in the lemon curd helps thicken the mixture while adding richness.
⦁ – 1 egg yolk (save the egg white for the meringue): The egg yolk contributes to the smooth and creamy texture of the lemon curd.
⦁ – 50 g cold butter: Cold butter is added to the lemon curd at the end to create a velvety, luscious consistency.
MERINGUE
⦁ – 90 g egg whites (about 3 egg whites): Egg whites are the key to the airy, fluffy meringue topping.
⦁ – 180 g granulated sugar: Sugar sweetens and stabilizes the meringue, creating a beautiful, glossy finish.
⦁ – 1/2 teaspoon vanilla paste: Vanilla paste enhances the meringue’s flavor and aroma, making it irresistibly fragrant and delicious.
Steps to make Lemon Meringue Cheesecake
COOKIE CRUST
1. Prepare the Oven and Ingredients: First, preheat your oven to 160ºC/ 320ºF for a conventional oven. Gather your ingredients: 250g digestive cookies, 1.5 tablespoons granulated sugar, and 90g melted butter.
2. Create the Cookie Crust: Use a food processor to crush the digestive cookies and sugar into a fine, sand-like texture. Then, add the melted butter to the cookie crumbs in the food processor and blend until well combined.
3. Prepare the Pan: Line a 22 cm/ 9 in springform pan with parchment paper on the bottom. Add the cookie crumbs to the pan and press them down firmly using a glass, covering both the bottom and sides of the pan. Bake this crust for 10 minutes, and allow it to cool completely.
CHEESECAKE
4. Maintain Oven Temperature: Keep your oven at 160ºC/ 325ºF (conventional oven) for the cheesecake.
5. Prepare the Cream Cheese Mixture: In a mixing bowl or using a stand mixer with a paddle attachment, cream the room-temperature cream cheese for 1 minute on low speed. Gradually add 200g of granulated sugar and let it mix for another minute on low speed.
6. Create the Cheesecake Batter: In a separate small bowl, mix 80g of sour cream with 2 tablespoons of cornstarch until smooth. Add this mixture, along with 70g of lemon juice and 1 teaspoon of vanilla bean paste, to the cream cheese mixture. Mix on low speed until well combined.
7. Add Eggs and Mix: One by one, add the 3 large eggs to the mixture, allowing each to combine fully before adding the next. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
8. Prepare for Baking: Place the cheesecake batter into the pre-baked cookie crust. Prepare a water bath by either using a larger cake pan filled with hot water or securely wrapping the cake pan in aluminum foil to prevent water from entering. Bake for 1 hour and 10 minutes. The cheesecake should remain slightly wobbly in the center.
9. Cool Gradually: Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. Then remove it from the water bath, take off the aluminum foil if used, and let it cool for an additional hour at room temperature.
10. Set in the Fridge: Finally, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to let it set.
LEMON CURD
11. Prepare Lemon Curd: While the cheesecake bakes, make the lemon curd. In a small pot, combine 80g of lemon juice, 100g of granulated sugar, 1 egg, and 1 egg yolk. Heat the mixture over medium heat, stirring constantly until it thickens.
12. Strain and Cool: Remove the curd from heat and strain it into a bowl to remove any cooked egg bits. Let it cool for 2 minutes, then add 50g of cold, cubed butter, stirring until it melts. Cover the curd with cling film touching its surface and place it in the fridge to cool.
MERINGUE
13. Whip the Meringue: In a stand mixer, combine 90g of egg whites and 180g of granulated sugar. Place the bowl over simmering water (double boiler) and whisk until the sugar dissolves into the egg whites. Transfer the bowl to the mixer, whip on high speed for 5-6 minutes until stiff peaks form, and then add ½ teaspoon of vanilla paste.
Final Steps
14. Assemble and Serve: Release the cheesecake from the springform pan, place it on a serving dish, and spread the chilled lemon curd on top. Add the meringue as the final layer, then use a kitchen torch to brown the meringue. Store the finished cheesecake in the fridge until you’re ready to serve. For the best taste, enjoy the meringue within 8 hours, but the cheesecake can last up to 3 days in the fridge.
Nutrition Facts
⦁ – Calories: 600 kcal
⦁ – Carbohydrates: 63g
⦁ – Protein: 13g
⦁ – Fat: 32g
⦁ – Saturated Fat: 18g
⦁ – Polyunsaturated Fat: 2g
⦁ – Monounsaturated Fat: 9g
⦁ – Trans Fat: 0.4g
⦁ – Cholesterol: 137mg
⦁ – Sodium: 484mg
⦁ – Potassium: 229 mg
⦁ – Fiber: 1g
⦁ – Sugar: 49g
⦁ – Vitamin A: 1087 IU
⦁ – Vitamin C: 5mg
⦁ – Calcium: 89 mg
⦁ – Iron: 1mg
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2023 🍋🍰 Indulge in the Delightful Lemon Meringue Cheesecake
Ingredients
Ingredients for Lemon Meringue Cheesecake
COOKIE CRUST
- ⦁ - 250 g digestive cookies: Crush these cookies to create the base of your cheesecake. The cookies provide a crumbly and slightly sweet foundation for the dessert.
- ⦁ - 1.5 tablespoon granulated sugar: The sugar adds a touch of sweetness to the crust balancing the flavors in the overall cheesecake.
- ⦁ - 90 g melted butter: Melted butter binds the crushed cookies together forming a cohesive crust that will hold up well when sliced.
CHEESECAKE
- ⦁ - 600 g cream cheese full fat, room temperature: Cream cheese is the heart of the cheesecake, providing its creamy and rich texture. Allowing it to come to room temperature ensures a smooth batter.
- ⦁ - 200 g granulated sugar: Sugar sweetens the cheesecake creating a delectable contrast to the tangy lemon flavors.
- ⦁ - 80 g sour cream 18%, room temperature: Sour cream adds moisture and tenderness to the cheesecake, enhancing its overall texture.
- ⦁ - 2 tablespoon cornstarch: Cornstarch acts as a thickening agent helping the cheesecake set properly during baking.
- ⦁ - 70 g lemon juice: Lemon juice infuses the cheesecake with its vibrant citrusy flavor making it the star of the show.
- ⦁ - 1 teaspoon vanilla bean paste: Vanilla bean paste imparts a rich vanilla flavor elevating the taste of the cheesecake.
- ⦁ - 3 large eggs room temperature: Eggs provide structure and a silky smooth consistency to the cheesecake, ensuring it holds together beautifully.
LEMON CURD
- ⦁ - 80 g lemon juice: Lemon juice is the primary source of the curd's zesty tangy flavor.
- ⦁ - 100 g granulated sugar: Sugar sweetens and balances the acidity of the lemon juice.
- ⦁ - 1 egg: The egg in the lemon curd helps thicken the mixture while adding richness.
- ⦁ - 1 egg yolk save the egg white for the meringue: The egg yolk contributes to the smooth and creamy texture of the lemon curd.
- ⦁ - 50 g cold butter: Cold butter is added to the lemon curd at the end to create a velvety luscious consistency.
MERINGUE
- ⦁ - 90 g egg whites about 3 egg whites: Egg whites are the key to the airy, fluffy meringue topping.
- ⦁ - 180 g granulated sugar: Sugar sweetens and stabilizes the meringue creating a beautiful, glossy finish.
- ⦁ - 1/2 teaspoon vanilla paste: Vanilla paste enhances the meringue's flavor and aroma making it irresistibly fragrant and delicious.
Instructions
COOKIE CRUST 🍪🍰
- Preheat and Prepare: Heat your oven to 160ºC/320ºF (conventional). Collect 250g digestive cookies, 1.5 tbsp granulated sugar, and 90g melted butter.
- Create the Cookie Crust: Crush cookies and sugar in a food processor. Add melted butter, blend until combined.
- Prepare the Pan: Line a 22 cm/9 in springform pan with parchment. Press cookie crumbs into the pan, covering both bottom and sides. Bake for 10 mins and cool.
CHEESECAKE 🧀🍰
- Maintain Oven Temp: Keep the oven at 160ºC/325ºF (conventional).
- Prepare Cream Cheese: Cream room-temperature cream cheese for 1 min on low speed. Gradually add 200g of sugar and mix for another minute on low speed.
- Create Cheesecake Batter: Mix 80g sour cream, 2 tbsp cornstarch, 70g lemon juice, and 1 tsp vanilla bean paste into cream cheese mixture until well combined.
- Add Eggs and Mix: Add eggs one by one, allowing each to fully combine. Scrape down the sides of the bowl.
- Prepare for Baking: Place batter into pre-baked cookie crust. Use a water bath (or foil) to prevent water from entering. Bake for 1 hour and 10 mins; it should be slightly wobbly in the center.
- Cool Gradually: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then cool at room temperature for an additional hour.
- Set in the Fridge: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
LEMON CURD 🍋🍮
- Prepare Lemon Curd: While the cheesecake bakes, make lemon curd by heating 80g lemon juice, 100g sugar, 1 egg, and 1 egg yolk until thickened.
- Strain and Cool: Strain curd, add 50g cold, cubed butter, and stir until melted. Cover and chill in the fridge.
MERINGUE 🥚🍨
- Whip the Meringue: Whisk 90g egg whites and 180g sugar over simmering water until sugar dissolves. Whip until stiff peaks form, then add ½ tsp vanilla paste.
Final Steps
- Assemble and Serve: Release the cheesecake, spread chilled lemon curd on top, add meringue, and brown with a kitchen torch. Store in the fridge and enjoy within 8 hours for the best taste.
- Bon appétit! 🍽️🍋🍰
Notes
Nutrition Facts
⦁ - Calories: 600 kcal⦁ - Carbohydrates: 63g
⦁ - Protein: 13g
⦁ - Fat: 32g
⦁ - Saturated Fat: 18g
⦁ - Polyunsaturated Fat: 2g
⦁ - Monounsaturated Fat: 9g
⦁ - Trans Fat: 0.4g
⦁ - Cholesterol: 137mg
⦁ - Sodium: 484mg
⦁ - Potassium: 229 mg
⦁ - Fiber: 1g
⦁ - Sugar: 49g
⦁ - Vitamin A: 1087 IU
⦁ - Vitamin C: 5mg
⦁ - Calcium: 89 mg
⦁ - Iron: 1mg
Steps to avoid while preparing Lemon Meringue Cheesecake
1. Overmixing the Cheesecake Batter: Overmixing the cheesecake batter can lead to a dense and cracked texture. Mix the batter just until all the ingredients are combined to avoid this issue.
2. Using Cold Ingredients: Ensure that all dairy ingredients, such as cream cheese and sour cream, are at room temperature. Cold ingredients can result in lumps in the batter and an uneven texture.
3. Not Properly Sealing the Springform Pan: If you don’t securely wrap the springform pan with aluminum foil to prevent water from entering during the water bath, you may end up with a soggy crust.
4. Opening the Oven Door Too Soon: Resist the urge to open the oven door while the cheesecake is baking. Sudden temperature changes can cause the cheesecake to crack. Only open the oven door when it’s time to turn off the oven and let it cool gradually.
5. Skipping the Water Bath: The water bath is crucial for baking a creamy and crack-free cheesecake. Skipping this step can result in an uneven texture and cracks on the surface.
6. Not Letting the Cheesecake Cool Properly: Rushing the cooling process can cause the cheesecake to sink or crack. Allow it to cool in the turned-off oven with the door slightly ajar for at least an hour, then at room temperature for another hour before refrigerating.
7. Not Chilling the Cheesecake Long Enough: Cheesecake needs ample time to set in the refrigerator, ideally overnight. Cutting into it too soon can result in a runny consistency.
8. Rushing the Meringue: When making the meringue topping, avoid rushing the process. Gradually whip the egg whites and sugar until stiff peaks form. Rushing can lead to a less stable meringue.
9. Scorching the Meringue: Be cautious when using a kitchen torch to brown the meringue. Hold it at a distance and move it evenly to avoid scorching or burning the topping.
10. Not Letting the Meringue Set: Allow the finished cheesecake with the meringue topping to set in the fridge before serving. This helps the meringue firm up and enhances its texture.
FAQ
1. What is Lemon Meringue Cheesecake?
– Lemon Meringue Cheesecake is a delightful dessert that combines the flavors of creamy cheesecake with zesty lemon curd and a fluffy meringue topping.
2. How do I make Lemon Meringue Cheesecake at home?
– You can make Lemon Meringue Cheesecake at home by following a simple recipe that involves preparing a cookie crust, a cheesecake filling, lemon curd, and a meringue topping.
3. What are the key ingredients for Lemon Meringue Cheesecake?
– The main ingredients include cream cheese, lemon juice, sugar, eggs, sour cream, butter, and a cookie crust made from digestive cookies.
4. Can I prepare Lemon Meringue Cheesecake in advance for a special occasion?
– Yes, you can prepare Lemon Meringue Cheesecake in advance. It’s best to refrigerate it for at least 6 hours or overnight to let it set.
5. What is the purpose of a water bath when baking Lemon Meringue Cheesecake?
– A water bath helps to evenly cook the cheesecake and prevent cracking by providing gentle, indirect heat.
6. Can I use store-bought lemon curd for this recipe?
– Yes, you can use store-bought lemon curd, but making it from scratch allows for fresher and customizable flavors.
7. How do I prevent my Lemon Meringue Cheesecake from cracking?
– To prevent cracking, avoid overmixing the batter, use room temperature ingredients, and bake the cheesecake in a water bath.
8. What’s the best way to brown the meringue topping on the cheesecake?
– You can brown the meringue topping using a kitchen torch or by placing it under a broiler for a few minutes. Be cautious to avoid burning it.
9. How long can I store Lemon Meringue Cheesecake in the refrigerator?
– Lemon Meringue Cheesecake can be stored in the fridge for up to 3 days, but it’s best when consumed within 24-48 hours for optimal freshness.
10. What are some creative variations of Lemon Meringue Cheesecake?
– You can experiment with different crusts, such as graham cracker or almond crusts, and try variations like lime or orange meringue cheesecake for unique flavors.