How to Make a Lemon Meringue Cheesecake
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This is a lemon cheesecake that recreates the meringue of a lemon meringue pie, but for a cheesecake. You'll have your typical cheesecake filling, but add lemon zest and lemon curd to it. Then you'll make the meringue topping, which sets this particular cheesecake apart.
Let's start with the ingredients you'll need: for the filling: - 24 ounces cream cheese, softened - granulated sugar (3/4 cups) - three eggs - lemon curd (3/4 cups) - lemon zest (1 teaspoon, grated) for the crust: - unsalted butter (1/4 cup, softened) - crushed vanilla wafers or cookies (1.5 cups or roughly 45 cookies) - lemon zest (1 teaspoon, grated) for the meringue: - granulated sugar (6 tablespoons) - vanilla extract (1/2 teaspoon) - 3 egg whites - cream of tartar (1/4 teaspoon) |
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Start by heating the oven to 325 degrees. To a medium bowl add the teaspoon of lemon peel, melted butter, and cookie crumbs, and mix together. Take a springform pan and press this crust mix into the bottom of the pan. Surround the bottom of the springform pan with foil to avoid leaks.
Take a large bowl, add the cream cheese, and use some kind of electric mixer on medium to beat the cream cheese smooth. Little by little, add the lemon curd, granulated sugar, and last teaspoon of lemon peel. Add the eggs individually and beat them in with the rest of the mixture.
You now have your filling. Pour this over your cheesecake crust. Bake for around an hour or until the filling looks like it has set.
Take out of the oven, set aside, and let it cool for about half an hour. Use a spatula or knife to run around the outside and separate it from the pan. Cover the cheesecake and let it chill in the fridge for a couple hours.
When you are ready to eat or serve the cheesecake, you'll make the meringue. Start with a medium bowl, and use an electric mixer on high to beat the meringue egg whites and cream of tartar together. Now beat the sugar in, a little at a time. Add the vanilla next. You want to keep beating until the mixture creates stiff peaks.
The meringue is ready so spread it onto the cheesecake. You can use the knife to help sculpt the peaks of the meringue. If you don't have a torch, then to toast the meringue you'll want to put the cheesecake in the oven and bake for around 20 minutes at 350 degrees (until the meringue browns).
Put cheesecake in the fridge until you're ready to serve it.
Here is a preview of a banana pudding cheesecake. Since it's a cheesecake, you'll go through a similar process but the filling and topping will be different.
Here are the ingredients for a banana pudding cheesecake filling and topping:
Filling:
- 4 large eggs
- granulated sugar (3/4 cups)
- 4 large ripe bananas
- 16 ounces cream cheese (softened)
- sour cream (3/4 cups)
- lemon juice (2 teaspoons)
Topping:
- confectioners sugar (1/4 cup)
- whipped topping (1 cup)
- chilled milk (1 cup)
- vanilla instant pudding mix (1 package)
Check out these other cheesecake recipes!
Oreo Cheesecake
Nutella Cheesecake
Other Desserts:
Apple Empanadas
Pineapple Coconut Chess Pie
How to Make a Chocolate Pie
Take a large bowl, add the cream cheese, and use some kind of electric mixer on medium to beat the cream cheese smooth. Little by little, add the lemon curd, granulated sugar, and last teaspoon of lemon peel. Add the eggs individually and beat them in with the rest of the mixture.
You now have your filling. Pour this over your cheesecake crust. Bake for around an hour or until the filling looks like it has set.
Take out of the oven, set aside, and let it cool for about half an hour. Use a spatula or knife to run around the outside and separate it from the pan. Cover the cheesecake and let it chill in the fridge for a couple hours.
When you are ready to eat or serve the cheesecake, you'll make the meringue. Start with a medium bowl, and use an electric mixer on high to beat the meringue egg whites and cream of tartar together. Now beat the sugar in, a little at a time. Add the vanilla next. You want to keep beating until the mixture creates stiff peaks.
The meringue is ready so spread it onto the cheesecake. You can use the knife to help sculpt the peaks of the meringue. If you don't have a torch, then to toast the meringue you'll want to put the cheesecake in the oven and bake for around 20 minutes at 350 degrees (until the meringue browns).
Put cheesecake in the fridge until you're ready to serve it.
Here is a preview of a banana pudding cheesecake. Since it's a cheesecake, you'll go through a similar process but the filling and topping will be different.
Here are the ingredients for a banana pudding cheesecake filling and topping:
Filling:
- 4 large eggs
- granulated sugar (3/4 cups)
- 4 large ripe bananas
- 16 ounces cream cheese (softened)
- sour cream (3/4 cups)
- lemon juice (2 teaspoons)
Topping:
- confectioners sugar (1/4 cup)
- whipped topping (1 cup)
- chilled milk (1 cup)
- vanilla instant pudding mix (1 package)
Check out these other cheesecake recipes!
Oreo Cheesecake
Nutella Cheesecake
Other Desserts:
Apple Empanadas
Pineapple Coconut Chess Pie
How to Make a Chocolate Pie