LEMON MERINGUE CHEESECAKE
Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.
Provided by Michelle Berger
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
- Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
- Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
- Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g
LEMON MERINGUE CHEESECAKE
Serve a slice of this sweet treat and find yourself in double dessert heaven - lemon meringue pie meets creamy citrus cheesecake
Provided by Sarah Cook
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h20m
Yield Cuts into 14 slices
Number Of Ingredients 17
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 25cm loose-bottomed or springform round tin with a little oil, and line the base and sides with a double layer of baking parchment. Mix the biscuit crumbs and melted butter, then press into the bottom of the tin. Bake for 10 mins.
- To make the filling, beat the cream cheese for 1-2 mins with an electric hand whisk in your largest mixing bowl until creamy. Add the sugar, flour, vanilla, lemon zest and juice with a pinch of salt. Finally, whisk in the eggs and soured cream until blended. Pour the filling into the tin and tap a few times sharply on the counter to get rid of any bubbles. Bake for 40 mins.
- Whisk together the ingredients for the lemon layer. Gently spoon the mixture over the cheesecake and pop back in the oven for 40 mins more until firm at the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake in until it is cold, then chill for at least 2 hrs or overnight.
- A few hours before you want to serve, make the meringue. Put the egg whites in a big mixing bowl and put the sugar in a small saucepan with 100ml water and the liquid glucose. Place over a low-medium heat until the sugar has melted, then increase the heat and boil with a sugar thermometer in the pan. When the thermometer reaches 100C, beat the whites with an electric whisk until stiff peaks form. Keep boiling the sugar syrup until it reaches soft-ball stage - 113C on the thermometer. Remove from the heat and, while beating the whites, pour in the syrup in a slow, steady stream - avoid hitting the whisk blades. Keep beating until the meringue is stiff. Use a large spoon to pile on top of the cheesecake, then use a blowtorch to caramelise the meringue, or bake at 200C/180C fan/gas 6 for 5 mins or so. Chill until ready to serve.
Nutrition Facts : Calories 767 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 73 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
LEMON MERINGUE CHEESECAKE
DD loves her cheesecake and DH loves his lemon meringue pie, so to please both I thought I would try this recipe I found in Good Taste Magazine. They both liked it but both thought it needed more lemon flavour, so I have adjusted some of the ingredients to suit their tastes. I have not included cooling and chilling time in preparation time.
Provided by Tisme
Categories Cheesecake
Time 2h30m
Yield 10 wedges, 10 serving(s)
Number Of Ingredients 10
Steps:
- Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
- Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
- Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake). Remove cake from oven and place in fridge for 4 hour to chill.
- TO MAKE MERINGUE:.
- Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.
- Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Let cool for 5 minutes and place in fridge for 2-3 hours to chill.
- Serve.
Nutrition Facts : Calories 568.8, Fat 40.4, SaturatedFat 23.4, Cholesterol 161.8, Sodium 426, Carbohydrate 44.4, Fiber 0.5, Sugar 31, Protein 9.6
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