Baked Lemon Meringue Cheesecake

A rich and creamy baked cheesecake with a zesty lemon curd topping, finished with a cloud of soft, pillowy meringue. A little sweet, a little tangy and utterly irresistible.

PREP: 45 MINS

COOK: 60 MINS

YIELD: 12 SLICES

Ingredients
Baked Cheesecake

2 x 200g Tennis Biscuits Packs

1 cup Salted Butter

4 x 230g tubs of Cream Cheese

1 1/3 cups White Sugar

2 tsp Vanilla Essence

1 x Zest of Lemon

160 ml Sour Cream

160 ml Whipping Cream

2 x Tbsp Corn Starch

1 tsp Lemon Essence

4 x Large Eggs

Ingredients

Swiss Meringue

4 x Egg Whites

1 cup Caster Sugar

1/4 tsp Cream of Tartar

Ingredients
Lemon Curd

50g x Unsalted Butter

3 x Large Egg Yolks

1/4 cup Lemon Juice

3 Tbsp Caster Sugar

2 tbsp Lemon Zest

1 tsp Vanilla Essence

Preparation Steps

Preheat your oven to 160°C. Grease and line a 9-inch round cake tin with baking paper to ensure an easy release after baking.

In a large bowl, crush tennis biscuits until 80% of the biscuits have a fine texture then mix in the melted butter. Press biscuit mixture tightly into the bottom and sides of the cake tin.

Beat your tubs of cream cheese until softened then add sugar, vanilla essence, lemon essence, zest of lemon and eggs. Beat until well combined. Add sour cream, whipping cream and corn starch, beat until smooth (about 30 seconds)

Pour filling over biscuit base and bake in a pre-heated oven at 160°C for 1 hour or until set with a slight jiggle in the middle.

Make your lemon curd - Rub the sugar and zest together using your fingers in a small bowl (brings out the lemon flavour). Put the lemon sugar in a small saucepan with the egg yolks and whisk to combine. Add the lemon juice, butter and salt then mix. Place on the stove over medium heat.

Whisk constantly until the curd starts to thicken, then cook for 1 more minute and remove from the stove. It should have a custard-like consistency.

Pour into a small bowl. Immediately cover with cling wrap touching the surface. Cool on the counter for 30 minutes then refrigerate for 1 hour. (You can make this up to a week in advance)

For the Swiss Meringue - Fill a pot with a few cm of water and bring it to a boil. To a smaller pot, add your egg whites, sugar and cream of tartar and place it over the simmering water. Make sure the bottom of the pot does not touch the water.

Beat constantly until the mixture is very warm to the touch and completely clear - around 71°C. Sugar needs to be completely dissolved. Remove the pot from the heat. Beat on low speed, then gradually increase to high speed. Whip until you have thick, glossy, stiff peaks.

Add your vanilla essence for the final few seconds and beat.

Assemble your cheesecake - To the cheesecake, spread your lemon curd over the top of the baked cheesecake until even and smooth then dollop your Swiss meringue on top. Burn with a blow torch until lightly golden.

Baked Lemon Meringue Cheesecake

Ingredients Baked Cheesecake

Preparation Steps

Ingredients
Baked Cheesecake