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Best-ever lemon meringue cheesecake
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Prep Time:
270 minutes
Cook Time:
5 minutes
Total Time:
275 minutes
Indulge in a delicious fusion of lemon meringue pie and creamy cheesecake.
Ingredients:
  • 250g packet butternut snap cookies
  • 75g butter, melted, cooled
  • 5 gelatine leaves
  • 750g cream cheese, softened
  • 3 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 322.50 gm caster sugar
  • 300ml thickened cream
  • 125.00 ml lemon curd
  • 4 egg whites
Instructions:
  • Prepare your 20cm round springform pan by greasing it and lining both the base and sides with baking paper, making sure to extend the paper 5cm above the edge of the pan for easy removal later.
  • In a food processor, pulse cookies into fine crumbs. Pour in melted butter and pulse until fully combined. Press the mixture onto the base of the pan and refrigerate.
  • Soak gelatine in cold water for 5 minutes until softened. Squeeze out excess water. Heat in a saucepan over low heat for 1 minute until dissolved.
  • With an electric mixer, whip together cream cheese, lemon zest, lemon juice, and 1/2 cup sugar until creamy. Slowly mix in the gelatine, followed by the cream. Beat until thickened and well blended. Gently fold in the lemon curd. Transfer the mixture into the pan, smoothing the top. Chill in the refrigerator for 4 hours or overnight.
  • Beat egg whites and remaining caster sugar with an electric mixer for 10-12 minutes until thick, glossy, and sugar is dissolved.
  • Gently transfer the cheesecake onto a serving plate. Top with dollops of meringue mixture and lightly brown the meringue using a kitchen blowtorch. Serve promptly.

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