On Lemon Meringue Cheesecake

Guess who’s back? I really need to apologize for being gone so long, I’ve been really busy lately. Anyway, today I’m showing you the recipe for lemon meringue cheesecake. It is not my original recipe, it’s from Laura’s Bakery . The first time I made this recipe was for a school baking competition, and we placed second! So, I called my lovely friend Rosalie to help me remake this delicious cake. This is one of my favourite recipes, but it is quite time-consuming. Even if you usually don’t like cheesecake (like me), I recommend you try this one!

Ingredients

Lemon Curd:

-2 large lemons

-200 gr sugar

-125 gr butter

-2 eggs

Base:

-240 gr digestives

-100 gr butter

Cheesecake:

-700 gr cream cheese

-210 gr sugar

-4 eggs

-1 egg yolk

-50 ml whipping cream (not whipped)

-1 teaspoon vanilla extract

-20 gr flour

Meringue topping:

-100 gr egg white (about 3-4 eggs)

-40 gr powder sugar

-160 gr sugar

-40 ml water

First we’ll be making the lemon curd. Grate and squeeze the lemons. Put the butter, lemon zest and sugar in a bowl and melt them together au-bain-marie. After all the butter has melted, add in the lemon juice and the eggs. Make sure to whisk the eggs first. Stir the mixture until your curd’s density resembles yoghurt. Then turn off the heat and let your curd cool down.

Next, make the cheesecake base. Crush the digestives and melt the butter. Then, take a springform pan, and overlay it with baking paper. Mix the digestives and butter, put them in the bottom op the pan and flatten it with a spoon. Bake the base for 15 minutes at 180 degrees celsius. After baking, take out the pan and set the oven to 150 degrees.

For the cheesecake, mix the cream cheese and sugar together. Add the eggs and egg yolk and continue mixing. Then add in the whipping cream and vanilla extract. Finally, add in the flour and the lemon curd we made earlier. Make sure the lemon curd is fully cooled down first. Then mix everything until it’s an even mixture. Pour it on top of the cheesecake base and bake for 90 minutes. Finally, switch off the oven and let the cheesecake rest for 2 hours. Then put it in the fridge.

While your cheesecake is in the fridge, prepare the meringue topping. Beat the egg whites stiff, then add in the powder sugar. Next, boil the sugar and water in a different pan until the mixture reaches 120 degrees celsius. If you don’t own a sugar thermometer (like me), just keep it on the heat until it bubbles heavily. As soon as the sugar syrup has reached 120 degrees, add it in with the egg whites and beat until stiff again. Then take your cake out of the fridge, and spread the meringue topping on top of it. Use a crème brulee torch or put your cake in the oven on grill to lightly burn the meringue.

Leave a comment to tell me how your cake turned out!

X Anna

 

 

 

 

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