Lemon Meringue Cheesecake
Discover the perfect fusion between a creamy cheesecake and the vibrant acidity of lemon, topped with a glossy Italian meringue. This spectacular dessert, with its crunchy biscuit base and creamy filling, offers a gourmet experience that will amaze your guests. Its preparation, although requiring a little patience, is within reach of all enthusiasts. Get ready for compliments!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the base: crush the biscuits into fine crumbs. Mix with the melted butter until sandy. Press firmly into the bottom of a 20cm springform pan lined with parchment paper. Refrigerate for 15 min.
- 2
Whisk the softened cream cheese with 100g of sugar and lemon zest until smooth. Incorporate the eggs one by one, then the heavy cream and lemon juice. Mix until homogeneous.
- 3
Preheat the oven to 160°C (no fan). Pour the filling onto the cold base. Bake for 50 to 60 min. The cheesecake is done when the edges are set and golden, but the center (8 cm) still wobbles slightly to the touch.
- 4
Turn off the oven, prop the door open with a wooden spoon and let the cheesecake cool inside for 1h. Remove, let cool to room temperature, then refrigerate for at least 4h (ideally overnight).
- 5
When ready to serve, run a thin, hot knife around the pan. Open the springform, remove the ring and transfer the cheesecake to a serving plate. Return to the fridge.
- 6
For the meringue: in a saucepan, bring 100g of sugar and water to a boil until it reaches 121°C (soft ball stage). Meanwhile, beat the egg whites to stiff peaks. Pour the syrup in a thin stream onto the whites while whisking. Beat until the bowl is warm and the meringue is glossy and stable.
- 7
Spread or pipe the meringue onto the cold cheesecake. Caramelize immediately with a kitchen torch to create golden peaks. Decorate with lemon zest and serve.
- Temperature: Use room temperature ingredients (cream cheese, eggs) to avoid lumps in the filling.
- Baking: Remove the cheesecake from the oven when the center still wobbles slightly. Residual heat will finish setting it for perfect texture.
- Meringue: Pour the sugar syrup in a thin stream down the side of the bowl to avoid cooking the egg whites.
- Caramelization: Do it at the last minute with a torch to keep the meringue crispy.
- Serving: Serve with a raspberry or passion fruit coulis for extra acidity, or with Earl Grey tea.
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