Lemon Meringue Dream The Ultimate Cheesecake Mashup

Recipe Introduction

Fancy a bit of Bake Off magic without the stress? You're in for a treat! This Lemon Meringue Cheesecake recipe is about to become your new favourite showstopper.

It's a creamy, dreamy dessert that's bursting with zingy lemon flavour and topped with a cloud of fluffy meringue. Honestly, what's not to love?

This is more than just a Lemon Cheesecake ; it's a mashup of the best bits of Lemon Meringue Pie and a classic cheesecake.

Think American indulgence meets a proper British pud. It's a medium-level bake, requiring a bit of patience, but trust me, the payoff is huge.

This recipe makes about 12 slices of pure dessert joy, perfect for sharing. Or, you know, not.

Why You'll Adore This Lemon Meringue Dream

This Lemon Meringue Cheesecake is not just about the taste. It's about bringing a bit of sunshine to your day.

Lemon is packed with vitamin C, so you can almost say it's healthy. It's the perfect dessert for a summer garden party or a cosy night in.

What makes it special? It’s the combination of textures and flavours – the creamy cheesecake, the tangy lemon curd, and the sweet, pillowy meringue.

What Goes Into This Cracker of a Cheesecake?

Here's a quick rundown of what you'll need. We're talking graham crackers for the crust, plenty of cream cheese, fresh lemons galore, and of course, eggs for that glorious meringue.

Ready to get started? Let's dive into the ingredients list and get this Lemon Meringue Cheesecake from scratch show on the road! These are truly the best lemon desserts you can imagine.

If you are trying to make easy cheesecake recipes , here's one for you!

Lemon Meringue Dream The Ultimate Cheesecake Mashup Recipe Card

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Preparation time:45 Mins

Cooking time:01 Hrs 15 Mins

Servings:12 slices

Ingredients:

• 1 ½ cups (150g) graham cracker crumbs
• ⅓ cup (67g) packed light brown sugar
• 6 tablespoons (85g) unsalted butter, melted
• 32 ounces (907g) cream cheese, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• ¼ cup (60ml) heavy cream
• ¼ cup (60ml) lemon juice, freshly squeezed
• 2 tablespoons (30ml) lemon zest, finely grated
• 1 teaspoon vanilla extract
• ½ cup (113g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• ½ cup (120ml) lemon juice, freshly squeezed
• 1 tablespoon (15ml) lemon zest, finely grated
• 4 large egg whites, at room temperature
• ½ cup (100g) granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

• Prepare the Graham Cracker Crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of the springform pan. Chill.
• Make the Lemon Curd: Combine ingredients in a saucepan. Cook over medium-low heat, stirring constantly, until thickened. Cool completely, then refrigerate.
• Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs and yolks, then heavy cream, lemon juice, zest, and vanilla. Mix until just combined.
• Assemble the Cheesecake: Pour cheesecake filling over the chilled crust. Swirl dollops of lemon curd into the batter.
• Bake the Cheesecake: Bake in a preheated oven until the edges are set and the center is slightly wobbly. Let cool completely in the oven with the door ajar.
• Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Stir in the vanilla extract.
• Top with Meringue: Pipe or spread meringue over the cooled cheesecake.
• Brown the Meringue: Use a kitchen torch to lightly brown the meringue, or broil briefly in the oven, watching carefully to prevent burning.
• Chill and Serve: Chill the Lemon Meringue Cheesecake for at least 4 hours before serving.

Nutrition Facts

Calories:550

Fat:35g

Fiber:0g

Recipe Info

Category:Dessert

Cuisine:American

Ingredients & Equipment: Let's Get This Show on the Road!

Ready to tackle this showstopper Lemon Meringue Cheesecake ? Trust me, it’s easier than it looks! It might seem like a lot of ingredients, but each part is pretty straightforward.

Think of it like building blocks for a fantastic dessert.

Main Ingredients for Your Lemon Meringue Cheesecake

We need to get the ingredients sorted, right? This Lemon Meringue Cheesecake from scratch will need a few steps of ingredients measured.

Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs.
• ⅓ cup (67g) packed light brown sugar.
• 6 tablespoons (85g) unsalted butter, melted.

Cheesecake Filling:

• 32 ounces (907g) cream cheese, softened. Quality cream cheese makes all the difference!
• 1 ½ cups (300g) granulated sugar.
• 2 large eggs.
• 2 large egg yolks.
• ¼ cup (60ml) heavy cream.
• ¼ cup (60ml) lemon juice, freshly squeezed. None of that bottled stuff, yeah?
• 2 tablespoons (30ml) lemon zest, finely grated.
• 1 teaspoon vanilla extract.

Lemon Curd:

• ½ cup (113g) unsalted butter.
• 1 cup (200g) granulated sugar.
• 2 large eggs.
• 2 large egg yolks.
• ½ cup (120ml) lemon juice, freshly squeezed.
• 1 tablespoon (15ml) lemon zest, finely grated.

Meringue:

• 4 large egg whites, at room temperature.
• ½ cup (100g) granulated sugar.
• ¼ teaspoon cream of tartar.
• 1 teaspoon vanilla extract.

Seasoning Notes: Zest for the Best!

The lemon is the star here, obviously! Don't be shy with that zest. The tangy-sweet balance in this Lemon Cheesecake is pure heaven.

Vanilla is your friend too. It rounds out the lemon beautifully. If you're feeling adventurous, a tiny pinch of sea salt in the curd can really enhance the flavors.

Think Best Lemon Desserts here!

Equipment Needed: Keep it Simple!

Honestly, you don't need a load of fancy gadgets for this easy cheesecake recipe .

• 9-inch springform pan: Essential! This is how it comes out looking all posh.
• Electric mixer: Stand or hand mixer, your call. You'll need it for the meringue.
• Rubber spatula: For folding and scraping. Gets every last bit!
• Small saucepan: For the lemon curd.
• Whisk: ditto.
• Kitchen torch: (Optional) For that fancy browned meringue look. A quick blast under the broiler works too, just watch it like a hawk!
• Food processor: (Optional) For making the graham cracker crumbs. A Ziploc bag and a rolling pin work just as well.

Okay, let's dive into making the crust, yeah?

Baking Up a Storm: Lemon Meringue Dream: The Ultimate Cheesecake Mashup

Alright, folks, gather 'round! Ever had one of those days where you can't decide between a tangy Lemon Meringue Pie and a decadent Lemon Cheesecake ? Well, I’ve got the perfect solution: a Lemon Meringue Cheesecake that'll knock your socks off! Trust me, this isn't your average easy cheesecake recipes .

Prep Steps: Get Your Ducks in a Row

First things first, mise en place is king! Get all your ingredients measured out and ready to go. You want everything at room temperature, especially the cream cheese.

Honestly, cold cream cheese is the enemy of a smooth filling. To make life easier, prep the graham cracker crumbs in a food processor.

Before you start, give yourself a safety reminder: Oven are hot, be careful.

Step-by-Step to Lemon Meringue Magic

1. Crush the graham crackers (1 ½ cups), mix with brown sugar (⅓ cup), and melted butter (6 tablespoons). Press it into your springform pan, then chill for 1 hour .
2. Whisk together butter (½ cup), sugar (1 cup), eggs (2), yolks (2), lemon juice (½ cup), and zest (1 tablespoon) for the lemon curd. Cook until thickened. Cool and refrigerate.
3. Beat the cream cheese (32 ounces) with sugar (1 ½ cups) until smooth. Add eggs (2), yolks (2), heavy cream (¼ cup), lemon juice (¼ cup), zest (2 tablespoons), and vanilla (1 teaspoon).
4. Pour that yummy mixture over the chilled crust and swirl in dollops of your lemon curd .
5. Bake at 325° F ( 160° C) for 1 hour 15 minutes . Let it cool in the oven with the door ajar to avoid cracks.
6. Whisk egg whites (4) with cream of tartar (¼ teaspoon) until soft peaks form. Gradually add sugar (½ cup) until stiff, glossy peaks form. Stir in vanilla (1 teaspoon).
7. Spread or pipe the meringue all over the cheesecake.
8. Brown the meringue with a kitchen torch or under the broiler. Watch it like a hawk!
9. Chill for at least 4 hours before serving.

Pro Tips from Yours Truly

Want to really ace this Lemon Meringue Cheesecake ? Always let your ingredients come to room temperature. It makes a world of difference! Avoid overbaking it – a slightly wobbly center is a good thing.

As for the meringue, make sure your bowl is squeaky clean for maximum volume and if you can you want to make lemon meringue cheesecake from scratch.

So, there you have it! The Best Lemon Desserts you can make. It's a slice of sunshine on a plate. Enjoy, and happy baking!

Recipe Notes: Your Secret Weapons for Lemon Meringue Cheesecake Success!

Right, so you’re about to tackle my Lemon Meringue Cheesecake recipe. Ace! Before you dive in, let’s chat about a few bits and bobs that'll make sure yours is a total showstopper.

Honestly, these notes are like having me right there in your kitchen, whispering encouragement and sneaky tips!

Plating Like a Pro and Perfect Pairings

Let's talk presentation. For plating this amazing Lemon Meringue Cheesecake , think elegant simplicity. A dusting of icing sugar? Yes, please! Some fresh raspberries scattered around? Oh my gosh, divine.

It is the perfect Lemon Dessert that's begging for some attention.

Complementary sips? A crisp glass of Prosecco is always a winner. Or, if you're after something a bit tamer, a cup of Earl Grey tea.

The citrus notes really sing together. It's like they were made for each other, innit?

Storage: Keepin' it Fresh

Now, what if you’re not polishing off the entire Lemon Cheesecake in one sitting? (Hard to believe, I know!).

• Refrigeration: Wrap it up tightly in cling film. It'll happily keep in the fridge for up to 3 days.
• Freezing: You can freeze it, but the meringue might weep a bit when it thaws. I'd recommend freezing individual slices instead. Wrap each slice well.
• Reheating: This one's best served straight from the fridge. No reheating needed!

Variations: Make it Your Own!

Fancy putting your own stamp on things? Here is your chance to shine with this Easy Cheesecake recipe .

• Dietary adaptations: Go gluten-free by using gluten-free graham crackers for the crust. Easy peasy!
• Seasonal Ingredient Swaps: In the summer, try adding some fresh strawberries to the lemon curd. Or, come autumn, a sprinkle of gingernut crumbs in the crust adds a warming touch.

Nutrition Basics: A Little Bit of Indulgence

Alright, let’s not kid ourselves, this Lemon Meringue Pie isn't exactly health food. But a little bit of what you fancy does you good, right? It's a pretty good choice for Best Lemon Desserts .

Each slice gives you energy and joy! It’s rich in calcium (from the cream cheese) and, hey, lemons have Vitamin C! This Cheesecake recipe with lemon curd is a great option to make everyone happy.

Enjoy every bite! This Lemon Meringue cheesecake from scratch will become a family tradition!

So there you have it – your cheat sheet for Lemon Meringue Cheesecake success! Don’t be afraid to get stuck in.

Baking should be fun, you know? And remember, even if it's not perfect, it'll still taste blooming delicious! It can even be an amazing No bake lemon meringue cheesecake , isn't that amazing? Go on, give it a go!