Lemon Meringue Cheesecake
Prep:  45 mins + chilling time
Serves:  10
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
Australian
13
Recipe by: Australian Eggs
Indulge in the ultimate dessert with this Lemon Meringue Cheesecake, featuring a buttery biscuit base, creamy lemon curd-infused cheesecake filling, and a fluffy meringue topping. Finished with a golden torch-kissed top, it’s a showstopper that’s perfect for special occasions or a luxurious treat.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Lemon Meringue Cheesecake
Ingredients:
Cheesecake Base
Cheesecake Fillling
Meringue Top
Homemade Lemon Curd
Homemade Lemon Curd
Make your own Lemon Curd to make this recipe even more spectaular!

Click here to read more
Method:
Cheesecake Base
  1. Invert the base of a 21cm round springform pan (base measures 20cm). Grease and line base and sides with baking paper.
  2. Place biscuits in a food processor and process until fine crumbs form. Add melted butter and process until combined. Press into the base of prepared pan. Use the back of a spoon smooth the surface. Refrigerate while preparing filling.
Cheesecake Fillling
  1. To make filling; sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.
  2. Place cream cheese and caster sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and ¾ cup of curd. Beat on low until combined. Transfer to a large bowl.
  3. Whip cream until soft peaks form. Add whipped cream to the bowl of cream cheese and curd, and fold in until evenly combined. Dollop remaining ¼ cup of curd over the top of mixture and use a large spoon to swirl lightly. Spoon cheesecake mix over biscuit base and smooth surface. Cover and refrigerate for 5 hours or overnight until firm.
Meringue Top
  1. To make meringue; place egg whites and sugar in a large heatproof glass bowl. Place bowl over a saucepan of gently simmering water. Use a hand beater to beat mixture for about 5 minutes or until glossy soft peaks form.
  2. Remove cheesecake from springform pan and discard baking paper. Place cheesecake on a serving plate. Spoon meringue over the top of cheesecake, making swirls and peaks in meringue. Use a kitchen blow torch to singe the meringue.
  3. Combine passionfruit pulp with extra lemon curd. Spoon over meringue allowing it to pool in meringue crevices. Serve.
Tips & Hints:
  • Smooth sides of cheesecake with a warm wet metal spatula.
  • Store any leftover cheesecake in the fridge, covered with plastic wrap for 4 days or freezer and serve frozen.
  • Use a hot, damp, straight bladed knife to cut into wedges, wiping knife clean between each slice.
Nutrition Information
Per adult serving (215g)

Calories

758.0

Energy

3170.0kJ

Protein

10.0g

Fat, Total

46.0g

Saturated

29.0g

Carbs, Total

80.0g

Sugars

69.0g

Dietary Fibre

2.0g

Sodium

320.0mg
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.