Lemon Meringue Cheesecake
So Lemon Meringue Pie is a classic ultimate favorite of mine. Cheesecake can also be unbelievable if the right recipe and ingredient combination is used. Both these 2 sweet indulgent treats are very popular to both the sweet and more savory taste buds.
As I am always asked to bake cheesecake and lemon pie I decided the only way I would make these is to incorporate them together. This way if the outcome is incredible I can post the recipe on this blog and share the awesomeness for others to bake and experience.
So introducing the Lemon Meringue Cheesecake. Now let me pre-warn you, once I put this cake out it was gone in 10 minutes, the quickest of my cakes to disappear. Many people missed out and I am told this is my best cake yet…
- 375g butternut snap biscuits
- 100g butter
- ¼ cup water
- 4 tsn powered gelatin
- 280g jar lemon butter
- 500g cream cheese
- ¾ cup thickened cream
- 110g white sugar
- ½ lemon zest
- Extra 80g water
- Extra ¾ cup white sugar
- 3 egg whites
- Line a 20cm cake tin with baking paper.
- Add the biscuits and butter into a food processor and process until well combined.
- Spoon mix into the cake tin and line the walls and base with the biscuit mix. Refrigerate for 30 minutes to set.
- Put the water and gelatin into a bowl and whish with a fork until well combined.
- Microwave for 30 seconds or until dissolved, cool.
- Whisk lemon butter until smooth. Add 4 tsn of the gelatin mix to the lemon butter and whisk.
- Beat together the cream, cheese, sugar and zest into a bowl with an electric whisk for 5 minutes until smooth.
- Pour cheese mix over the base.
- Spoon the lemon mix over the cheese layer.
- Place cake in the fridge for 3 hours minimum.
- Put extra water and sugar into a saucepan on medium heat cook stirring until the sugar has dissolved.
- Increase to high and place a candy thermometer in the sugar mix. Cook until the temperate hits 120 degrees then remove off the heat.
- With electric beaters whisk the egg whites on medium until soft peaks form.
- Increase speed to high, while beating in the sugar syrup in a steady stream. Beat for 10 minutes or until thick and glossy.
- Remove the cake from the tin and place onto a plate.
- Spoon the meringue onto the cake and blow torch the meringue until golden brown on top, serve.
- If in a hurry place the cake in the freezer for 45 minutes instead of 3+ hours in the fridge to set quickly.