Lemon meringue cheesecake is a delicious dessert. With a crumbly biscuit base, lemon cheesecake filling, successful of zing from lemon curd and a sweet meringue topping there’s nothing to not love!
Lemon meringue cheesecake is a delicious twist on our scrumptious lemon meringue pie dessert. With a crumbly biscuit base and conventional lemon cheesecake filling, it’s already pretty tasty, nonetheless we’ve topping it as soon as extra with lemon curd which brings a stupendous zing which balances utterly in opposition to the sweetness of the meringue.
I can’t stress enough how delicious this dessert is. In case you’re keen on lemon cheesecakes that’s really value the extra effort.
In case you’re a every day baker from our web site you’ll know we love no bake cheesecakes and this one is not any exception. They’re good desserts for teenagers to make as they’re normally pretty simple and don’t include ovens. That’s true for this lemon meringue cheesecake other than heating the eggs by when you make the meringue.
It’s the precise feast dessert as you can even make it ahead of time and neglect about it. It’s simplicity moreover doesn’t suggest it’s not spectacular. The meringue topping really makes it look explicit enough for any occasion.
How can children help to make this lemon meringue cheesecake?
Cheesecakes, and notably no bake cheesecakes like this one are good desserts for teenagers to help make on account of they so really easy to make. This one is a little more tough than some cheesecakes nonetheless there are nonetheless quite a few steps for teenagers to get entangled in.
Making the biscuit base is a very simple first step for teenagers to do. They will help to measure out the biscuits after which crush them to an outstanding crumb. In case you try this step in a freezer bag, it may presumably save a bit of little bit of mess notably in case your children are in price.
As quickly because the biscuits are crushed and coated inside the melted butter, your children can help to press them down into the cake tin to type the cheesecake base. This generally is a pretty simple step, nonetheless you need to make sure that your children do it accurately, and it’s all very effectively compressed down so the underside doesn’t crumble apart later.
The lemon cheesecake filling itself could be very simple for teenagers to make. They will whisk the cream and mascarpone sooner than together with inside the remaining substances and stirring them in. And as quickly because the filling is made, it’s a simple job of together with it to the very best of the underside and spreading it out.
Even very youthful youngsters can help in order so as to add the layer of lemon curd, notably when you occur to make use of some from a jar.
Lastly, you need to make the meringue topping. Your children can help to separate the egg whites from the yolks sooner than whisking them together with the sugar. The first part of this contains heating the egg whites so may solely be a step older youngsters can do, nonetheless whenever you’ve eradicated it from the heat youthful youngsters can take price.
And lastly, together with the meringue topping is a reasonably simple job, when you occur to let your children merely dollop the mixture on prime.
How prolonged does a lemon meringue cheesecake keep?
This no bake cheesecake will keep for a few days inside the fridge. Ensure you cowl it in cling film / glad wrap first. As a result of it’s full of cream and mascarpone you need to refrigerate it as a result of it obtained’t keep at room temperature.
I don’t counsel freezing this cheesecake.
Can I make the most of cream cheese as a substitute of mascarpone?
Positive, when you occur to don’t have any mascarpone you presumably can swap it for an equal amount of cream cheese (one factor like Philadelphia). Cream cheese might be a bit of stronger in flavour than mascarpone and gives a tanginess that mascarpone doesn’t have. You shouldn’t uncover this an extreme quantity of over the flavour of the lemon nonetheless when you occur to love you presumably can steadiness this tanginess with a further little little bit of icing sugar.
What biscuits can you utilize to make the underside?
You must make the most of any plain biscuit on this recipe. We’ve used Digestive biscuits nonetheless you need to use another plain biscuit you’ll uncover in a UK grocery retailer like Rich Tea, or Malted Milks. Throughout the USA Graham crackers are a wonderful biscuit to utilize for the underside.
Should I make the most of hand-crafted or a jar or lemon curd.
We’ve used a jar of lemon curd on account of it’s a bit less complicated and sooner, nonetheless you can even make constructive private in case you’ve got time.
You’ll uncover a easy recipe for lemon curd proper right here.
How do you stop cheesecakes from sticking to the tin?
To stop your cheesecake from sticking to the underside of the tin, make certain you butter the underside and sides of your tin properly. You might as effectively line the underside of the tin with a circle of baking, greaseproof or parchment paper.
I always uncover the cheesecake comes out of the tin considerably bit less complicated if I take away it from the fridge half an our or so sooner than I try.
In case you utilize a free bottomed tin, if you could take away the cheesecake from the tin, set it on prime of a glass or a bowl and actually gently and punctiliously push down. The cheesecake ought to easily slowly come out. If you’ve completed that, fastidiously take away the circle of baking parchment from the underside sooner than setting in your serving plate.
How prolonged does it take to set?
No-bake cheesecakes can take at least six hours inside the fridge to utterly set. When you’ve got time, it’s best to make it the day sooner than and depart it to set in a single day.
Take away your cheesecake from the fridge about half an hour sooner than you could serve and adorn it.
If it’s not completely set after 6 hours or when you occur to don’t have 6 hours to attend you presumably can pop it inside the freezer for spherical an hour to try to help company it up.
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Useful instruments
You may need the following baking devices/gadgets to make this lemon meringue cheesecake
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Cake tins
Serving plate
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Components
For the underside
250g Digestive biscuits (or another plain biscuits)
125g (½ cup) butter
For the filling
300ml (1 ¼ cup) double / whipping or heavy cream
250g (1 cup) mascarpone cheese
1 teaspoon vanilla extract
50g icing (confectioners sugar)
Juice of two lemons
1/2 jar of lemon curd
For the meringue topping
3 egg whites
150g (2/3 cup) caster sugar
Tips about how you can make a lemon meringue cheesecake
Grease and line the underside of an 8 inch cake tin
Get your children to calmly grease the underside and sides of an 8 inch (20cm) spherical spring-form or free bottomed cake tin. Line the underside of the tin with a circle of baking or parchment paper.
Make the biscuit base
Measure the biscuits out then pop them in a giant mixing bowl. Get your children to bash the biscuits with a rolling pin (or one factor comparable) until they;re the texture of an outstanding breadcrumb or robust sandy texture. Make sure that they don’t depart giant chunks of biscuits as the underside is further susceptible to crumble apart later.
To keep away from losing a bit of little bit of mess we steadily may even try this step in a giant freezer or zip-lock bag.
Crushing or bashing the biscuits in a freezer bag can save numerous mess and is a bit sooner so it could be a wonderful alternative in case your children are answerable for this step (and even once they’re not!) Along with bashing the biscuits, when you occur to roll your rolling pin over them to crush you’ll be completed in a short time.
Lastly, in case you’ve got a meals processor, it’s best to make the most of that as a wonderful less complicated and sooner method of crumbing the biscuits.
Whereas your children are crushing the biscuits, measure the butter and put it in a saucepan or microwavable bowl. Heat it gently in your cooker or pop it inside the microwave until it has melted.
As quickly because the butter has melted and the biscuits crumbed, mix them collectively each in your bowl or saucepan.
Get your children to stir the biscuits and butter collectively until the entire biscuit crumbs are properly coated inside the melted butter.
Variety the cheesecake base
The final word step in making the cheesecake base is to spoon or pour the crushed biscuits into your prepared baking tin. Then, using the once more of a metallic spoon, or a spatula press the underside down firmly into the tin until it has all been levelled and compressed. We uncover it finest to start going spherical pressing down gently, then start pressing an growing variety of firmly until it is properly pressed down.
If it’s not properly compressed your base might not set firmly so keep keep pressing it down inside the heart and on the perimeters until it is good and flat and truly firmly set in.
Put the underside inside the fridge to loosen up for at least 20 minutes whenever you make the filling.
Make the lemon cheesecake filling
Start by measuring out the mascarpone and double cream. Get your children in order so as to add them every to a giant mixing bowl or your free-standing mixer. If, like us, your cartons are exactly the right measurement that’s job is even less complicated and supreme for teenagers as they will merely pour all of it in.
If you wish to measure your double cream or mascarpone out, the perfect and most appropriate method of doing it is to utilize the ml setting of digital scales in case you’ve got them, or when you occur to don’t, use measuring cups or a measuring jug.
Using the whisk attachment of your free-standing mixer, a hand-held mixer or maybe a plain whisk whip the mascarpone and double cream collectively. Do it until your cheesecake mixture has formed comfy peaks and is good and clear.
In case you’re undecided what we suggest by ‘comfy peaks’, you need the mixture to be thick enough to hold very briefly when you occur to raise the whisk up sooner than the cream then flops once more down on itself as soon as extra. Attempt to not over whisk it until it is too stiff, nonetheless when you occur to do and have any cream let over you presumably can add that to ‘loosen’ it.
Add the icing sugar, vanilla, and lemon juice
Get your children to measure out the icing sugar, and vanilla and add them to your mixing bowl.
Now add the lemon juice. To get in all probability probably the most out of your lemons, pop them inside the microwave in case you’ve got one for 10 seconds or so, then roll it firmly spherical in your worktop. This might get them to launch further juice.
Decrease the lemon in half and get your children to help squeeze it. As quickly as they’re completed, give it one closing squeeze to confirm they’ve obtained the entire juice out. Recurrently add the lemon juice, whisking slowly frequently.
Use a spatula to current each half one closing mix until it’s all properly blended and the chunks. Ensure you stop mixing it as quickly because it’s mixed in so it doesn’t end up over-mixed and too thick.
Make the lemon cheesecake
Spoon or pour the lemon cheesecake mixture into the cake tin on prime of the biscuit base. Unfold it out and stage the very best with a spatula, the once more of a spoon or a small offset palette knife.
Cowl the cheesecake with cling film / glad wrap and chill it for an hour.
Add the lemon curd
Get your children to spoon on a layer of lemon curd over the lemon cheesecake base. Cowl it and pop it once more inside the fridge for a further hour or so, and even in a single day.
Make the meringue topping
Start by getting your children to help separate the egg whites from the egg yolks.
We uncover the only answer to separate the egg whites from the yolks is to crack the egg and break up it in half then tip the egg yolk between each half of the egg shell letting the egg whites fall proper right into a bowl beneath. Keep doing this until you’ve separated the whites and yolk completely.
Pop the egg whites proper right into a heatproof bowl, and add the sugar.
Heat it over a pan of simmering water whisking it for about 5 minutes until the sugar has dissolved.
Take away the egg whites and sugar from the heat and each proceed whisking with a hand-held mixer or add them to the bowl of a free-standing mixer. Whisk them until they grow to be gentle and fluffy.
Add the meringue topping
Fastidiously take away the cheesecake from the tin and put it in your serving plate. When you’ve got a free bottomed tin, you presumably can take away it by setting it on prime of a cup and gently pressing it down until the underside comes away.
Lay it in your serving plate, eradicating the circle of parchment paper from beneath.
Dollop the meringue on prime of your cheesecake.
Brown it with a blow torch (more than likely not a job for teenagers) or pop it under the grill for a few minutes.
Serve and experience.
Lemon meringue cheesecake
Gear
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Cake tins
Serving plate
Components
For the underside
- 250 g Digestive biscuits or another plain biscuits
- 125 g (½ cup) butter
For the filling
- 300 ml (1 ¼ cup) double / whipping or heavy cream
- 250 g (1 cup) mascarpone cheese
- 1 teaspoon vanilla extract
- 50 g (½ cup) icing / confectioners sugar
- Juice of two lemons
- Jar of lemon curd
For the meringue topping
- 3 egg whites
- 150 g (⅔ cup) caster sugar
Instructions
Grease and line the underside of an 8 inch cake tin
Make the lemon cheesecake filling
- Start by measuring out the mascarpone and double cream and add them every to a giant mixing bowl or your free-standing mixer.Using the whisk attachment of your free-standing mixer, a hand-held mixer or maybe a plain whisk whip the mascarpone and double cream collectively. Do it until your cheesecake mixture has formed comfy peaks and is good and clear.
Add the icing sugar, vanilla, and lemon juice
Use a spatula to current each half one closing mix until it’s all properly blended and the chunks. Ensure you stop mixing it as quickly as it’s mixed in so it will not end up over-mixed and too thick.
Make the lemon cheesecake
Spoon or pour the lemon cheesecake mixture into the cake tin on prime of the biscuit base. Unfold it out and stage the very best with a spatula, the once more of a spoon or a small offset palette knife.
Cowl the cheesecake with cling film / glad wrap and chill it for an hour.
Make the meringue topping
Start by separating the egg whites from the egg yolks.
Pop the egg whites proper right into a heatproof bowl, and add the sugar. Heat it over a pan of simmering water whisking it for about 5 minutes until the sugar has dissolved.
Take away the egg whites and sugar from the heat and each proceed whisking with a hand-held mixer or add them to the bowl of a free-standing mixer. Whisk them until they grow to be gentle and fluffy.
Notes
In case you are undecided what we suggest by ‘comfy peaks’, you need the mixture to be thick enough to hold very briefly when you occur to raise the whisk up sooner than the cream then flops once more down on itself as soon as extra. Attempt to not over whisk it until it is too stiff, nonetheless when you occur to do and have any cream let over you presumably can add that to ‘loosen’ it.
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