Lemon meringue Cheesecake
Today we're making a Lemon Meringue Cheesecake. Let's get started, shall we?
Hey guys, it's me Elliott and I'm back again with another video for you.I upload videos weekly on a Thursday at 5pm (with the occasional other videos on a Tuesday at 5pm). So join me as I bake my way through 2017.
Ingredients -
*The base -*
250g digestive biscuit.
100g butter.
*Cheesecake filling -*
600g soft cheese.
100g icing sugar.
284ml pot double cream.
150ml lemon curd.
*Meringue topping-*
3 egg whites // 120g egg white
240g caster sugar.
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SUPER CREAMY LEMON CHEESECAKE WITH MERINGUE CLOUD | THE CREAMIEST CHEESECAKE | INTHEKITCHENWITHELISA
The recipe for this delicious Super Creamy Lemon Cheesecake with Meringue Cloud is available here
Hi lovelies, as promised I am bringing to you my second lemon recipe this week which is featuring the Lemon Curd from Wednesday. This is the creamiest and for that reason also the best cheesecake that I have ever had. It is melt in your mouth, eat with your lips kind of creamy and it is so good that you cannot stop eating it. If you love lemons and cheesecake, then grab the recipe from my website (link above) and get baking! ???? I hope you will also like this recipe and if you try it out, please let me know what you think about it????
If you have any questions to this recipe please feel free to ask me in the comments.
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Lemon Meringue Cheesecake recipe
This Lemon Meringue Cheesecake recipe is so decadent so delicious and easy to make at home. Its the perfect dessert or party cake.
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INGREDIENTS
1 x 250g pkt biscuits
140g butter
2 x 250g pkts cream cheese
1 x 300g ctn sour cream
155g (3/4 cup) caster sugar
1 finely grated lemon rind
2 tablespoons fresh lemon juice
3 eggs
MERINGUE
3 egg whites
155g (3/4 cup) caster sugar
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lemon meringue cheesecake! #cheesecake #lemon #baking
Lemon Meringue Cheesecake | tart lemon curd and toasted meringue! AMAZING!!
Lemon Meringue Cheesecake! A buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! AMAZING!!
LEMON MERINGUE CHEESECAKE
INGREDIENTS:
CRUST
2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
CHEESECAKE FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 1/2 tbsp vanilla extract
1 tbsp grated lemon zest (2-3 medium lemons)
4 large eggs, room temperature
LEMON TOPPING
8 tbsp (90ml) lemon juice (3-4 medium lemons)
4 tsp grated lemon zest
1/2 cup (104g) sugar
8 large egg yolks
1/4 cup (56g) salted butter
MERINGUE TOPPING
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
4 large egg whites
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
12. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
13. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
14. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator while you make the lemon curd.
LEMON CURD
15. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees. You’ll notice it has already started to thicken nicely and it’ll continue to thicken quickly.
16. Add the lemon curd to the top of the cheesecake quickly, before it cools and thickens.
17. Place the cheesecake back in the fridge until completely cool and firm, 5-6 hours.
MERINGUE TOPPING
18. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.
19. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
20. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
21. Add the meringue to the top of cheesecake in a slight dome shape.
22. Use a kitchen torch to toast the outside of the meringue.
23. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.
Lemon Meringue Pie Cheesecake Recipe - LIVE
This Lemon meringue pie cheesecake is decadent and rich. Along with tips and tricks so your cheesecake turns out perfect and doesn't crack.
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A lemon cheesecake with a ribbon of homemade lemon curd running through the middle, another layer of lemon curd spread across the top. Baked in a Lemon cookie crumb crust and topped with a fluffy toasted meringue every bite is amazing.
Want to catch more Live recipe videos? Check out my Live Streamed Videos playlist here
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
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 Crust
1 1/2 C lemon cookie crumbs
3 Tbsp granulated sugar
6 Tbsp butter melted
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 8-10 mins
Set aside and let cool
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
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
4 Lrg egg whites
3/4 C granulated sugar
6 Tbsp light corn syrup
½ tsp vanilla
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
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ASHLEE MARIE is all about from-scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self-taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
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