Lemon Meringue Cheesecake Recipe

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Lemon Meringue Cheesecake Recipe

Introduction

Lemon Meringue Cheesecake is a perfect fusion of two beloved desserts: the zesty lemon meringue pie and the creamy, smooth cheesecake. It’s a treat that tantalizes your taste buds with the tangy burst of lemon, the richness of a cheesecake filling, and the airy sweetness of meringue. This dessert is ideal for special occasions or any time you’re craving something indulgent yet refreshing.

Whether you’re a lemon lover or just a fan of creamy, baked cheesecakes, this recipe is sure to become a favorite!

Ingredients

For the Crust:

  • 300g of graham cracker crumbs
  • 140g of salted butter, melted
  • 40g of sugar

For the Cheesecake Filling:

  • 700g of cream cheese (room temperature)
  • 200g of sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 1/2 cup lemon juice (freshly squeezed)
  • Zest of 1 lemon

For the Lemon Curd (Topping):

  • 1/2 cup fresh lemon juice
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup unsalted butter
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • Pinch of salt

For the Meringue:

  • 4 large egg whites
  • 1/2 cup sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 175°C (350°F).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and resembles wet sand.
  3. Press the crumb mixture into the bottom of a springform pan (around 9 inches). Use the back of a spoon or your fingers to firmly pack the crumbs down.
  4. Bake for about 8-10 minutes or until the crust is golden brown. Remove it from the oven and set it aside to cool while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

  1. Lower the oven temperature to 160°C (325°F).
  2. In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
  3. Add the sugar and vanilla extract, continuing to beat until combined.
  4. One at a time, add the eggs, making sure to mix well after each addition.
  5. Stir in the sour cream, lemon juice, lemon zest, and flour. Mix until the batter is smooth and fully incorporated.
  6. Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
  7. Bake for 50-60 minutes or until the center is just set (it should still have a slight jiggle). Turn off the oven, and let the cheesecake cool inside with the oven door slightly ajar for about an hour.
  8. After that, remove the cheesecake and let it cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight for best results.

Step 3: Prepare the Lemon Curd

  1. In a medium saucepan, whisk together the lemon juice, egg yolks, and sugar.
  2. Heat over medium-low heat, whisking constantly, until the mixture thickens (about 5-7 minutes). Be careful not to let it boil.
  3. Once thickened, remove from heat and whisk in the butter, cornstarch mixture, and a pinch of salt until fully incorporated.
  4. Let the lemon curd cool to room temperature before spreading it over the chilled cheesecake.

Step 4: Make the Meringue

  1. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  2. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form.
  3. Add the vanilla extract and mix well.

Step 5: Assemble the Cheesecake

  1. Once the lemon curd has cooled and the cheesecake is fully chilled, spread the lemon curd evenly on top of the cheesecake layer.
  2. Spoon or pipe the meringue over the lemon curd layer, covering it completely.
  3. Using a kitchen torch, brown the meringue slightly (about 2-3 minutes). Alternatively, you can place the cheesecake in the oven under the broiler for a few minutes, keeping a close eye on it to avoid burning.

Step 6: Serve and Enjoy

  • Let the cheesecake cool for a bit before slicing. It’s best served chilled.
  • Garnish with extra lemon zest or mint leaves for added flair.

History and Formation of Lemon Meringue Cheesecake

The lemon meringue pie, first introduced in the 19th century, is the backbone of the lemon meringue cheesecake. The classic pie is known for its tangy lemon curd and airy meringue topping. As cheesecakes gained popularity in the 20th century, creative bakers began experimenting by combining the smooth, dense texture of cheesecake with the bright and zesty flavors of lemon.

By layering the meringue on top of a rich cheesecake filling, it provides a delicate contrast that excites the palate. This evolution led to the birth of the Lemon Meringue Cheesecake, a dessert that has become a modern favorite.

Conclusion

Lemon Meringue Cheesecake is the ultimate dessert for anyone who loves a combination of creamy, tangy, and sweet flavors. It’s an impressive dessert to serve at gatherings or simply as a treat to enjoy on your own. The balance between the rich cheesecake, the tart lemon curd, and the fluffy meringue makes each bite a delightful experience.

For the Lovers of Dessert:

This recipe is ideal for those who appreciate the finesse of layered desserts, especially when they want something a little different from the traditional cheesecake or pie. The zesty lemon curd brightens up the otherwise rich, creamy filling, while the meringue gives it that whimsical, light texture. If you’re in the mood to impress guests or show someone you care, this cheesecake is a surefire hit!

I hope this recipe satisfies both your sweet tooth and curiosity! Do you think you’d give it a try?

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