2023 🍋🍰 Indulge in the Delightful Lemon Meringue Cheesecake
Indulge in the zesty delight of our Lemon Meringue Cheesecake! 🍋🍰 This exquisite dessert combines the creaminess of cheesecake with the tangy zest of lemon. A buttery graham cracker crust lays the foundation, while a luscious lemony cheesecake filling steals the show. Topped with a cloud of golden meringue, it's a heavenly treat that balances sweet and citrusy flavors. Perfect for any occasion, this cheesecake is a slice of sunshine on your plate! 🌞
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
