Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd, and toasted meringue! The flavors are absolutely amazing and it’s seriously my new favorite 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.
This Lemon meringue cheesecake recipe is decadent and rich – a lemon cheesecake with a ribbon of homemade lemon curd running through the middle and another layer of lemon curd spread across the top.
Baked in a Lemon cookie crumb crust and topped with a fluffy toasted meringue every bite is amazing.
200g of Speculoos
40g of Gavottes pancakes
70g of melted butter
600g of ricotta
200g of powdered sugar
Zest of 1.5 organic yellow lemons
370 g of fresh cream
100 g of lemon juice
4 egg whites
120 g of powdered sugar
Preheat the oven to 150 ° C
Using the blender, mix the speculoos, then crumble the gavotte pancakes,
Melt the butter and mix it with the crumbled cookies, mix well.
Cut a disc of baking paper, place it at the bottom of the springform pan,
Line the bottom of the mold with speculoos, press down well with the back of a spoon, or with your fingertips, Reserve in the fridge.
Wash and zest the lemons, then squeeze them, reserve the juice,
In a salad bowl, pour the ricotta,
Add the sugar and lemon zest to the ricotta and whisk everything together for 2/3 minutes,
Incorporate the eggs, whisk again,
Add the cream and the lemon juice, continue to whisk so that the filling is very light,
Pour over the biscuit base,
Bake for 50 minutes to 1 hour at 150 ° C.
Leave to cool and set aside for the night in the fridge.
In a salad bowl, pour the egg whites, beat them until stiff, when they start to rise well, pour the sugar in rain.
Continue to whisk until the meringue is very shiny, and when you lift the propellers, a parrot’s beak should form.
Garnish a pastry bag, Saint-Honoré piping tip, or the piping bag of your choice, with meringue and place it on the cheesecake.
Burn it with a torch.
Reserve the Cheesecake in the fridge, until ready to serve.
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