Lemon Cheesecake, Lemon Curd and Crunchy Meringues

A tangy and creamy recipe: the Lemon cheesecake, lemon curd and crunchy meringues. A fresh and easy-to-make dessert that we love to enjoy at the end of a meal. A cheesecake like a lemon meringue pie!

Lemon always goes well in a cheesecake, with its little tangy touch which brings a little freshness. In this lemon cheesecake, I added lemon in several forms: in the filling (zest and juice) and also in the lemon curd (lemon cream) topped on top.

What ingredients should you plan for this lemon cheesecake?

To make the base of the cheesecake, you will need dry biscuits. I usually use "petit brun" biscuits, but any type of dry biscuit will do. For the base, you also need melted sweet butter.

The filling is made, as for all cheesecake, from cream cheese. I always use Philadelphia because it is not very salty. I complete here with ricotta and crème fraîche for even more creaminess. For this filling, you will also need powdered sugar, a little flour, eggs. The lemon here is incorporated in the form of zest and juice.

Le lemon curd (lemon cream) is made with lemons, eggs, butter and powdered sugar. For small meringues which decorate the cheesecake, you will need 3 ingredients: egg whites, salt, powdered sugar.

How to make this lemon, lemon curd and meringue cheesecake?

To start the preparation, we carry out the biscuit base. I made this recipe in a 22cm springform pan that I lined with baking paper. Simply mix the biscuits and add the melted unsalted butter. Pack this mixture into the pan, also going up the edges (as in my photos). It is necessary to refrigerate it to solidify everything.

La cheesecake filling is also very simple to prepare. Beat the cream cheese and ricotta, then add the other ingredients. I prefer to soften the eggs a little with a fork before adding them, they incorporate much better that way. Then just put it in the oven for an hour.

During this time, we can prepare the lemon curd (you can also make it in advance and refrigerate it). To make this lemon cream, pour all the ingredients into a saucepan and heat over low heat, stirring constantly. As soon as the mixture coats the spoon, it's ready! Stop cooking by pouring into a container or by plunging the bottom of the saucepan into cold water. Let it cool completely before using.

To achieve the small meringues (this is optional for this recipe, but it's pretty!), whisk the egg whites with the salt. Gradually add the powdered sugar until you get a nice shiny meringue. This is the "French" meringue recipe, it's the simplest. Then pipe small domes of meringue onto a baking sheet using a piping bag and put in the oven.

Finally, to serve your dessert, all you have to do is coat the cheesecake with lemon curd then add the crunchy meringues...

Other recipes to try

If you like this kind of desserts, then I advise you to take a look at these other recipes on the blog: No-bake lemon cheesecakes Lemon ginger meringue tarts, Lemon raspberry whipped cream cake, the Ripe lemon mascarpone pie, Strawberry lemon tiramisu, No-bake strawberry speculoos cheesecake, Chocolate coconut cheesecake, Salted butter caramel cheesecake on chocolate biscuit.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cheesecakes!

Lemon Cheesecake, Lemon Curd and Crunchy Meringues

5 on 4 votes

A deliciously lemon-flavored cheesecake, adorned with small meringues ...

Amount : 10

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Prepare in advance 1 time h

Cook time 2 hours h 10 minutes min

Total 3 hours h 10 minutes min

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Comment TO PRINT Pin

Ingredients 

Biscuit base

• 250 g cookies type "small butter" or "small brown"
• 125 g soft butter, melted

Cheesecake filling

• 450 g Philadelphia type fresh cheese
• 250 g ricotta cheese
• 150 g granulated sugar
• 30 g all-purpose flour
• Zest of 1 lemon
• Juice of 2 lemons
• 3 eggs
• 2 egg yolks
• 160 g heavy cream 30% mg

lemon curd

• 60 g soft soft butter
• 100 g granulated sugar
• 3 lemons
• 3 eggs

Crunchy meringues

• 2 egg whites
• 1 pinch of salt
• 60 g granulated sugar

Prepare in advance 

Biscuit base

• Preheat the oven to 160 ° (traditional heat).
• Mix the dry biscuits and mix them with the melted butter.
• Using a glass or the back of a spoon, tamp this mixture onto the bottom and side of a 22 cm diameter springform pan lined with parchment paper. Refrigerate while waiting.

Cheesecake filling

• Preheat the oven to 160 ° (traditional heat).
• Whisk together the Philadelphia cream cheese and the ricotta. Gradually add (mixing between each) the powdered sugar, the flour, the zest of one lemon, the juice of 2 lemons.
• In a bowl, relax the whole eggs and egg yolks with a fork, then incorporate them into the previous mixture.
• Finally, add the crème fraîche. Beat one last time to obtain a very smooth mixture.
• Pour the filling into the mold on the biscuit base and cook for 1 hour. If the cheesecake is still shaky, it is quite normal.
• Let the cheesecake cool in the half-open oven, then refrigerate it for at least 3 hours (overnight is better).

lemon curd

• In a saucepan, pour the butter, powdered sugar, the juice of 3 lemons, the zest of one lemon.
• Separately, relax 3 whole eggs with a fork, and add them to the pan.
• Heat over low heat without stopping stirring (do not stop, otherwise the cream will cook). The consistency obtained should be comparable to heavy cream.
• Remove from heat and cool the pot in cold water to stop cooking.
• Once the lemon curd has cooled, cover the top of the cheesecake and return to the refrigerator.

Crunchy meringues

• Preheat the oven to 100 ° (traditional heat).
• Whisk the egg whites until stiff with the pinch of salt. As soon as they start to foam, add the powdered sugar little by little.
• Beat at maximum speed until you obtain a firm meringue (which forms peaks).
• Then pour the meringue into a pastry bag fitted with a fluted tip, place the meringues on a baking sheet covered with baking paper and cook for 1 hour.
• Let cool on a baking sheet, out of the oven.
• Just before serving the cheesecake, place the small meringues on top (not too early, as the meringues will soften).

Notes

The cheesecake will be even better the next day (and the days following) it is made.

Meringues should not be refrigerated otherwise they will become soft. It is best to place them on the cheesecake just before serving.

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Recipe : Dessert, Snack