Description
A rich and creamy lemon meringue cheesecake with a buttery biscuit base, smooth lemon-infused cheesecake filling, and a light, toasted meringue topping.
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter, melted
- 500 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 200 ml heavy cream
- 2 lemons, zest and juice
- 1 tsp vanilla extract
- 3 large egg whites
- 150 g caster sugar
Instructions
- Preheat the oven to 170°C (340°F). Grease and line a springform pan.
- Crush the digestive biscuits and mix with melted butter. Press firmly into the base of the pan and chill for 10 minutes.
- Beat the cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in the cream, lemon zest, lemon juice, and vanilla extract.
- Pour the mixture over the biscuit base and bake for 45–50 minutes until just set.
- Turn off the oven, leave the door ajar, and allow the cheesecake to cool inside for 1 hour.
- Whip egg whites until soft peaks form, then gradually add caster sugar until stiff and glossy.
- Spread meringue over the cooled cheesecake and toast lightly using a kitchen torch or grill.
- Chill for at least 4 hours before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth filling.
- Do not overbake to avoid cracking.
- Use a water bath for extra creaminess if desired.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International