Lemon meringue cheesecake

Prepare
over 2 hours
Cook
less than 10 mins
Serve
Serves 12

This no-bake lemon meringue cheesecake has a ginger and digestive biscuit base, a creamy white chocolate and lemon filling and a blowtorched meringue topping. You’ll need a 20cm/8in springform cake tin, a sugar thermometer and a cook’s blowtorch for this recipe.

By Donal Skehan

From Saturday Kitchen

Shopping list

Ingredients

For the cheesecake

For the meringue

Method

  1. To make the cheesecake, crush the biscuits in a resealable bag with a rolling pin until they are fine crumbs.

  2. Melt the butter in a large saucepan. Add the biscuit crumbs and mix until combined.

  3. Tip the biscuit mixture into the base of a 20cm/8in springform cake tin. Press it down with the back of a spoon so it covers the base and comes about 5cm/2in up the sides to make a crust. Cover and chill while you make the filling.

  4. Put the white chocolate in a heatproof bowl set over a small pan of barely simmering water. Make sure the base of the bowl doesn’t touch the water. Stir occasionally until melted, then set aside to cool slightly.

  5. Beat the cream cheese, double cream and mascarpone in a freestanding mixer fitted with a whisk attachment, or in a large bowl using an electric hand whisk, until very thick and almost mousse-like.

  6. Beat in the melted white chocolate and lemon zest until just combined.

  7. Ripple through half the lemon curd, then spoon the filling into the biscuit base and spread it evenly.

  8. Lightly spread the remaining lemon curd over the top. Cover and chill for at least 3–4 hours, or until set.

  9. To make the meringue, put the egg whites in a large, clean bowl or freestanding mixer and whisk to stiff peaks.

  10. Meanwhile, put the sugar and water in a deep saucepan and stir gently over a low heat until the sugar has dissolved. CAUTION: boiling sugar is extremely hot. Handle it carefully and use a deep pan to avoid bubbling over.

  11. Once the sugar has dissolved, stop stirring. Increase the heat and boil until the syrup reaches 115–120C on a sugar thermometer.

  12. Start whisking the egg whites again. Slowly pour the hot sugar syrup into the egg whites, taking care to avoid the whisk or beater.

  13. Once all the syrup has been added, add the cream of tartar and salt. Keep whisking for 7–10 minutes, or until the meringue is thick and glossy and the bowl no longer feels hot.

  14. Remove the cheesecake from the tin and transfer it to a serving plate.

  15. Spoon the meringue over the cheesecake in billows. Use a cook’s blowtorch to lightly brown the meringue.

  16. Slice with a hot knife, wiping the knife clean between each slice.