Lemon Meringue Cheesecake Recipe

Lemon Meringue Cheesecake Recipe

Today at Eat My Street we are featuring the lovely Sharon, who has kindly agreed to share some of her awesome recipes with us. You can read a little bit more about Sharon by clicking here.


Lemon Meringue Cheesecake is one of my all time favourite  recipes to make. Think about it for a minute,  lemon meringue pie and cheesecake, they were meant for each other right?

I get asked to make all the time by my friends and family.  I’ve even made it in cupcake sizes and it worked beautifully.

I hope you like it as much as I do.

Sharon

Lemon Meringue Cheesecake

LEMON MERINGUE CHEESECAKE

Ingredients

LEMON BUTTER

  • 2 eggs
  • 2 egg yolks
  • 165g caster sugar
  • 100g butter
  • Juice and zest of 3 lemons

CHEESECAKE

  • 250g plain sweet biscuits
  • 150g butter, melted
  • 1tsp ground ginger
  • 2 tsp. powdered gelatin
  • 2tbsp boiling water
  • 500g cream cheese
  • 2/3 cup caster sugar
  • 1tsp vanilla
  • Zest and juice of 1 lemon
  • 300ml-thickened cream

MERINGUE

  • 1-cup sugar
  • 4 egg whites

METHOD

LEMON BUTTER

  1. Whisk eggs, yolks and sugar in a small saucepan.
  2. Place on low heat and add butter, zest and juice.
  3. Whisk until thickened, 4-5 mins.
  4. Place into a jar and refrigerate until needed.

This makes more than you will need. Use as much or as little as you like. (My kids love eating this straight from the jar.)

CHEESECAKE

  1. Grease and line the base of a 20cm spring form tin. (I turn the base of the tin upside down; the cheesecake is easier to remove, as it won’t get stuck on the lip of the base (a little trick I learnt from Donna Hay).
  2. Use a food processor to crush the biscuits, until fine. Stir in ginger and butter.
  3. Press into the base and sides of tin. Place in the fridge until needed.
  4. Sprinkle gelatin over boiling water, whisk with a fork and set aside to cool.
  5. Whip cream and set aside.
  6. Use an electric mixer, beat cream cheese, sugar, vanilla, lemon juice and zest until smooth and creamy.
  7. Slowly pour in the gelatin mix, while beaters are on low, then add the whipped cream. Mix slowly until fully incorporated and smooth.
  8. Pour half the mix into tin, add desired amount of lemon butter, then top with remainder of cheesecake mix and smooth.
  9. Place back in the fridge until set, around 3 hours.

MERINGUE

  1. Place egg whites in a mixer and beat until stiff.
  2. Gradually add sugar, a little at a time and beat until sugar dissolves and mixture is smooth and glossy.
  3. Pile up high on the cheesecake and using a blowtorch, brown all over.

 

Lemond Meringue Pie

 

I hope you like this Lemon Meringue Pie as much as I do.

ENJOY

Sharon

Lemon Meringue Cheesecake Recipe
 
Author:
Ingredients
  • LEMON BUTTER
  • 2 eggs
  • 2 egg yolks
  • 165g caster sugar
  • 100g butter
  • Juice and zest of 3 lemons
  • CHEESECAKE
  • 250g plain sweet biscuits
  • 150g butter, melted
  • 1tsp ground ginger
  • 2 tsp. powdered gelatin
  • 2tbsp boiling water
  • 500g cream cheese
  • ⅔ cup caster sugar
  • 1tsp vanilla
  • Zest and juice of 1 lemon
  • 300ml-thickened cream
  • MERINGUE
  • 1-cup sugar
  • 4 egg whites
Instructions
  1. LEMON BUTTER
  2. Whisk eggs, yolks and sugar in a small saucepan.
  3. Place on low heat and add butter, zest and juice.
  4. Whisk until thickened, 4-5 mins.
  5. Place into a jar and refrigerate until needed.
  6. This makes more than you will need. Use as much or as little as you like. (My kids love eating this straight from the jar.)
  7. CHEESECAKE
  8. Grease and line the base of a 20cm spring form tin. (I turn the base of the tin upside down; the cheesecake is easier to remove, as it won’t get stuck on the lip of the base, (a little trick I learnt from Donna Hay.)
  9. Use a food processor to crush the biscuits, until fine. Stir in ginger and butter.
  10. Press into the base and sides of tin. Place in the fridge until needed.
  11. Sprinkle gelatin over boiling water, whisk with a fork and set aside to cool.
  12. Whip cream and set aside.
  13. Use an electric mixer, beat cream cheese, sugar, vanilla, lemon juice and zest until smooth and creamy.
  14. Slowly pour in the gelatin mix, while beaters are on low, then add the whipped cream. Mix slowly until fully incorporated and smooth.
  15. Pour half the mix into tin, add desired amount of lemon butter, then top with remainder of cheesecake mix and smooth.
  16. Place back in the fridge until set, around 3 hours.
  17. MERINGUE
  18. Place egg whites in a mixer and beat until stiff.
  19. Gradually add sugar, a little at a time and beat until sugar dissolves and mixture is smooth and glossy.
  20. Pile up high on the cheesecake and using a blowtorch, brown all over.


SM2Sharon is a guest contributor at Eat My Street. A busy Mum to four lovely children, she is also an amazing home cook who can frequently be found whipping up delicious and gorgeous sweet treats in her kitchen. You can read more about Eat My Street, or follow us on Facebook. 


 

At Eat My Street we love our sweet treats. Want more recipes? IMG_4413Best ever chocolate mud cake recipe.

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