Lemon Meringue Cheesecake. I love desserts but they are often complicated to make. When I'm entertaining the last thing I want to do is risk a disaster, and believe me it happens. Cream in France is notoriously tricky and last year I made a Pavlova and watched as the cream just slid out from between the meringues! I've been making this type of cheesecake, where lemon juice thickens condensed milk, for a while now as the recipe was on the side of a tin. Sometimes I serve it with red fruits but I thought for an extra special touch that a meringue top would be good. Please welcome the Lemon Meringue Cheesecake!
This type of cheesecake is a bit reminiscent of the 80's as it's no bake and it's even simpler than the packet mix you used to be able to get in the supermarkets in the UK. Amazingly in the foreign section of the French supermarkets you can often buy these packet mixes, which makes me wonder if they have been sat there for 40 years as surely no one buys them?
For my crumb base I use speculoos
biscuits which are a bit like gingernuts. The lemon and ginger seem to go well together but you could use a different biscuit and slightly less butter as the speculoos are quite hard and caramelised. I bash the biscuits, add melted butter then press into the base and sides of a loose tin. I use a glass to get the base flat and an edge at the sides so it resembles a pie. Refrigerate while you prepare the filling.
The filling is so quick and simple; just combine some cream cheese with a tin of sweetened condensed milk then add lemon zest and juice until the mixture thickens. Pour into the base and smooth flat. Chill for 3 hours or overnight.
Whip the egg whites in a very clean bowl until you can turn it upside down then gradually whisk in the sugar until stiff and glossy. If you under mix the meringue can start to separate in the fridge later. Transfer to a piping bag and pipe little rosettes all over. If you don't fancy this bit just spread it on and fluff it up with the back of a spoon.
I used a blow torch to quickly set the meringue but you could put it under a very hot grill, watching it all the time, then refrigerate until you are ready to serve.
This disappeared very quickly! For a fraction of the cost of a bought dessert in France this will make 8 portions easily with little effort.
What do you think of my Lemon Meringue Cheesecake?
Lemon Meringue Cheesecake
This combines a no bake, no gelatin, lemon cheesecake made with a speculoos crust and a meringue top.
zest and juice
sweetened, condensed milk
white caster sugar
Combine the biscuits with the butter and press into the base and sides of a 20cm loose bottom tin. Leave to chill.
Whisk together the milk and cheese then add the lemon juice and zest until the mixture thickens.
Spread the mixture over the base and refrigerate for 3-4 hours or overnight.
Whisk the egg whites in a clean bowl until stiff peaks are formed then gradually whisk in the sugar.
Pipe or spread the meringue mixture on top of the cheesecake and use a blow torch to gently set the meringue. Chill until serving.