Lemon Meringue Cheesecake!
A delicious no-bake lemon meringue cheesecake with a biscuit base, lemon cheesecake and Italian meringue topping
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Servings: 15 Slices
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 500 g full-fat soft cream cheese
- 100 g icing sugar
- 300 ml double cream
- Juice of 2 lemons (or 2tsp lemon extract)
- yellow food colouring (optional)
Italian Meringue
- 185 g white granulated sugar
- 85 ml water
- 100 g egg whites
Instructions
Biscuit Base
- Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse a few times until it is combined well.
- Tip into a 9″/23cm tart tin and press into the base and sides
Cheesecake Filling
- Add the cream cheese, icing sugar and lemon juice to a bowl and whisk until smooth
- Whilst whisking slowly, pour in the liquid double cream and continue to whip on a medium-high speed until it is starting to thicken. Alternatively, whip the cream separately and fold through
- Add the yellow food colouring if using
- Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably overnight.
To Decorate
- Pour the sugar and the water into a heavy-based saucepan and bring to boil, stir it occasionally with a wooden spoon.
- When the mixture starts to boil monitor the temperature until it reaches 120C (firm ball stage) with a sugar thermometer
- When the mixture is heating up and boiling, if any sugar splashes up the side of the pan, brush the sides with a pastry brush and cold water to get rid of it
- Whilst the mixture is starting to get towards the temperature whisk the egg whites in your electric stand mixer to stiff peaks
- When the sugar syrup has reached the temperature and the egg whites are at stiff peaks start to pour the sugar syrup onto the egg whites at the edge of the bowl whilst still whisking – make sure you do this slowly so its a constant trickle of sugar syrup so that the egg whites stay smooth
- Continue to whisk throughout whilst the sugar syrup is pouring in, and after its all whisked in continue to whisk the mixture fast and on a high speed for 5-7 minutes until the mixture is smooth, and has cooled down.
- Remove the set cheesecake from the tin, dollop the meringue on top, and then blowtorch lightly, or flash under a hot grill to brown the edges of the meringue
Notes
- This cheesecake will last for 2-3+ days in the fridge
- This cheesecake is best to freeze without the meringue - it can freeze for 3+ months
- I use this thermometer for the syrup
- I use this blowtorch to decorate
- I use 9" loose bottomed tart tin for my cheesecake
- If you don’t want to or don’t feel confident enough to make an italian meringue then you can do a normal meringue using the 5 medium egg whites, and 200g of caster sugar and mix like you would a normal meringue – blowtorch or flash under the grill in the same way as above to brown