Lemon Meringue Cheesecake Recipe

Prep Time
45 mins
Cook Time
1 hr 12 mins
refrigerating time
8 hrs
Total Time
9 hrs 57 mins
 Servings: 16 servings
Calories: 495 kcal


Baked in a Lemon cookie crumb crust and topped with a fluffy toasted meringue every bite is amazing.

Ingredients

Lemon Curd

• 2 Tbsp lemon zest about 3 lemons
• 1/2 C lemon juice about 4 lemons - zest the 4th and save for the cheesecake
• 3 Lrg eggs
• 3 Lrg egg yolks
• 3/4 C granulated sugar
• ½ C butter cold and cut into cubes
• 2 Tbsp heavy whipping cream
• Pinch of salt

Lemon Cookie Crust

• 1 1/2 C lemon cookie crumbs
• 3 Tbsp granulated sugar
• 6 Tbsp butter melted

Lemon Cheesecake

• 1 Tbsp lemon zest about 2 lemons
• 2 Tbsp lemon juice about 1 lemon
• 1 C granulated sugar separated
• 2 lbs cream cheese room temperature
• 2 tsp vanilla extract
• 2 Lrg eggs room temperature
• 1 Lrg egg yolk room temperature

Meringue Topping

• 4 Lrg egg whites
• 3/4 C granulated sugar
• 6 Tbsp light corn syrup
• ½ tsp vanilla

InstructionsLemon Curd

• heat the lemon zest and lemon juice in small saucepan over medium heat until hot but not boiling.
• Whisk the eggs, yolk and sugar in a bowl
• Whisking constantly, slowly pour hot lemon juice into eggs, this will temper the eggs – aka bring them up to heat without scrambling them
• Then return mixture to saucepan and cook over medium heat, stirring, until mixture registers 170 degrees F (remember to adjust for altitude)
• Take off the heat and pour into a bowl
• Stir in the butter, cream and salt – note for a brighter lemon curd leave out the whipping cream
• Cover surface of curd directly with plastic wrap to avoid getting a “skin” on the curd - refrigerate until needed.

Lemon Cookie Crumb Crust

• preheat oven to 350 degrees.
• In a food processor process cookies until a fine crumb
• Add the sugar and melted butter and process again
• Press mixture into a 9 inch springform pan, along the bottom and up the sides
• Bake until fragrant 10-12 mins
• Set aside and let cool

Lemon Cheesecake

• bring oven temperature down to 300
• While crust is cooling, mix 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds
• In a mixing bowl beat the cream cheese, sugar and vanilla until smooth
• Add the lemon sugar mixture and beat until mixture is creamy and smooth, scraping down bowl with rubber spatula as needed.
• Add the lemon juice and mix until just incorporated
• Reduce speed to medium-low and add eggs and yolk 1 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition.
• Pour half the batter into the crust, then spoon on 1/3 of the lemon curd and swirl it slightly
• Spoon the rest of the cheesecake batter over the top
• Place in the silicone water bath pan – and place in a 12 inch round cake pan, adding water ½ way up
• Bake about 1 hour until the sides start to puff, the surface is no longer shiny and the center 4-5 inches jiggles slightly – like a jello jiggler
• Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 30 min to 1 hour.
• When the cheesecake has mostly cooled, spread the rest of the curd evenly over the top of cheesecake.
• Cover with plastic wrap and refrigerate overnight or 8 to 24 hours.

Meringue topping

• Put eggs whites, sugar and corn syrup in a bowl over boiling water and beat with a hand mixer until the mixture turns white, thickens and ribbons form- about 4 mins.
• Transfer the mixture to a cool mixing bowl, add the vanilla and beat with electric mixer on Med high until soft peaks form- about 3 mins
• Pipe or Spread onto the cheesecake
• Use a culinary torch to toast the outside of the meringue
• Refrigerate until ready to serve

Lokasi:

Berbagi :