How To make Meringue Topped Cheesecake
1 1/2 cups crushed plain vanilla cookies
2 1/2 tablespoons sugar
1 1/2 teaspoons cinnamon
1/2 cup melted butter
filling:
1/2 pound cream cheese
1 can sweetened condensed milk
3 egg yolks
1 1/4 tablespoons grated lemon rind
4 tablespoons lemon juice
meringue topping:
3 egg whites
2/3 cup sugar
1. Mix together the crushed cookies, sugar, cinnamon and melted butter.
Firm ly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Soften the cream cheese and beat in the condensed milk, lightly
beaten egg yolks, lemon rind and lemon juice.
3. Pour into the prepared crust.
4. Beat the egg whites until they form soft peaks. Slowly add half the
sugar and beat until stiff. Fold in the remaining sugar and spread over the cheese filling.
5. Bake in a 400 degree oven for about 10 minutes or until the meringue
is go lden brown. Cool. Serves 8.
busted by sooz
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Lemon meringue pie cheesecake
A mash-up of two beloved desserts, lemon meringue pie combines with cheesecake for a match made in sweet-tooth heaven.
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How to Make Lemon Meringue Cheesecake | Cheesecake Recipes | Allrecipes.com
Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests. A lovely dense and creamy cheesecake with added lemon curd on top! The cookie crumb crust is the perfect base for an all-around fantastic lemon meringue cheesecake. Get the recipe for Lemon Meringue Cheesecake:
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Lemon Meringue Cheesecake Recipe
#LEMONMERINGUECHEESECAKERECIPE
#ketorecipe
This Lemon meringue pie cheesecake is decadent and rich – 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.
Prep Time: 45 minutes
Cook Time: 1 hour 12 minutes
refrigerating time: 8 hours
Total Time: 9 hours 57 minutes
Servings: 16 servings
Calories: 495kcal
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
Instructions
Lemon 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.
Nutrition
Calories: 495kcal | Carbohydrates: 49g | Protein: 4g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 327mg | Potassium: 95mg | Fiber: 0g | Sugar: 43g | Vitamin A: 1105IU | Vitamin C: 5.1mg | Calcium: 65mg | Iron: 0.5mg
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Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! The flavors are absolutely amazing and it’s perfect for summer! Recipe:
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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If you have any suggestions - let me know via the comments. I will see you next week with another video. Take care guys.
Lemon Meringue Cheesecake Recipe That Melts In Your Mouth…????
Lemon Meringue Cheesecake is amongst the most popular desserts worldwide, as it has plenty of flavors, and has an irresistible sweet, tacky, but somewhat tart flavor. This recipe it just melts in your mouth!