Lemon cheesecake with meringue on biscuits
Lemon cheesecake with meringue is a dessert that delights with its taste and appearance. A delicate, creamy cheese mass on a buttery, shortcrust base creates a perfect harmony of textures. The whole is crowned with a light, fluffy meringue foam, which after cooling is decorated with characteristic, shimmering dew drops. This subtle effect not only pleases the eye, but also emphasizes the exceptional character of the cake, which, like classic tiramisu captivates with its delicacy and excellent taste. Our lemon cheesecake with meringue on biscuits stands out with its light, creamy interior and crispy cookie base. Learn the recipe and prepare lemon cheesecake with meringue that always comes out!
Lemon cheesecake recipe
Ingredients
Ingredients for the cookie base
- 300 g butter cookies (biscuits)
- 100 g butter
Ingredients for the cheesecake mass
- 1 kg cream cheese
- 4 egg yolks
- 2 eggs
- 1 cup powdered sugar
- 2 vanilla puddings
- 2 teaspoons of vanilla extract
- 100 g melted butter
- 2 cups of milk
- Juice of one lemon
- grated lemon zest
Ingredients for the meringue mousse
- 3/4 cup sugar
- 4 egg whites
Instructions
Preparing the cookie base
Grind the biscuits thoroughly in a food processor until they have the consistency of finely ground flour. In the meantime, melt the butter using a saucepan over low heat or by heating it in the microwave until it has completely melted.
Combine the ground biscuits with the melted butter, stirring thoroughly to make the mass moist and uniform. Pour the prepared mixture into a round baking dish and then spread evenly. Knead it thoroughly with a spoon or the bottom of a small glass, forming a stable bottom and slightly raised sides of the dough.
Place the finished base in the refrigerator for at least an hour to cool and stiffen, which will give it the right structure.
Preparation of cheesecake mass
Crack 2 whole eggs into a bowl and add 4 egg yolks (set aside the remaining egg whites for later to make the meringue). Add sugar, juice of one lemon, grated lemon zest, vanilla extract and beat with a mixer at high speed for about 10 minutes, until a fluffy, light cream is formed. Once you have the right consistency, reduce the mixer speed to medium and gradually add the cream cheese, a few spoonfuls at a time, mixing all the time, so that the mass is uniform and smooth.
In a separate bowl, mix the milk and pudding powder thoroughly until you have a smooth mixture without lumps. Then, while constantly mixing at low speed, gradually pour the prepared milk-pudding mixture into the cheese mass. Finally, add the melted and slightly cooled butter in a thin stream, continuing to mix at low speed until all the ingredients are combined. The cheese mass should be thin, which is natural.
Carefully pour the prepared cheese mass onto the previously pre-baked base (10 min), spreading it evenly. Return the form to the oven preheated to 180 degrees C and bake for about 50 minutes, until the mass sets and rises slightly. After this time, lower the oven temperature to 140 degrees C to finish the baking process.
Meringue foam
Prepare the meringue foam towards the end of baking the cheesecake. Beat the egg whites with the sugar until stiff, thick foam (10 minutes). Spread it on the hot cheesecake, smooth the surface. Bake at 150°C for 12 minutes, then remove and cool. Dewdrops will appear after cooling.
Lemon cheesecake with meringue is a dessert that combines exceptional taste and impressive appearance. Delicate foam with drops of golden dew and creamy cheese mass on a biscuit base is a combination that always makes an impression. Our recipe for a quick lemon cheesecake with meringue will allow you to prepare the cake without any difficulty, even when time is running out. If you love cheesecakes, be sure to check out the rest as well cheesecake recipes!
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