Description

This Lemon Meringue Cheesecake combines a crunchy digestive biscuit base with a creamy, tangy lemon-flavored cheesecake filling, topped with a smooth and glossy homemade Italian meringue. The meringue is lightly browned to add a beautiful caramelized finish. A perfect no-bake dessert that is both refreshing and indulgent.

Ingredients

Scale

Biscuit Base

300 g digestives
150 g unsalted butter, melted

Cheesecake Filling

500 g full-fat soft cream cheese
100 g icing sugar
300 ml double cream
Juice of 2 lemons (or 2 tsp lemon extract)
Yellow food colouring (optional)

Meringue Topping

185 g white granulated sugar
85 ml water
100 g egg whites (about 3 large egg whites)

Instructions

Prepare Biscuit Base: Blitz the digestive biscuits in a food processor until they become fine crumbs. Add the melted unsalted butter and pulse a few more times until well combined. Press this mixture firmly into the base and up the sides of a 9-inch (23 cm) tart tin to form an even crust.
Make Cheesecake Filling: In a bowl, whisk together the soft cream cheese, icing sugar, and lemon juice until the mixture is smooth. While continuing to whisk, slowly pour in the double cream and whip at medium-high speed until the filling begins to thicken. If preferred, you can whip the cream separately and fold it gently into the cream cheese mixture. Add a few drops of yellow food colouring if desired to enhance the lemon colour.
Set the Cheesecake: Spread the cheesecake filling evenly over the biscuit base. Cover the tart tin and refrigerate for 5-6 hours, or ideally overnight, until fully set.
Prepare Sugar Syrup: In a heavy-based saucepan, combine the white granulated sugar and water. Bring to a boil over medium heat, stirring occasionally with a wooden spoon. As the syrup boils, monitor the temperature closely with a sugar thermometer until it reaches 120°C (firm ball stage). While heating, brush down any sugar crystals from the sides of the pan with a wet pastry brush to prevent crystallization.
Whisk Egg Whites: While the sugar syrup is heating, start beating the egg whites in an electric stand mixer until they reach stiff peaks.
Combine Syrup and Egg Whites: Once the syrup reaches 120°C and the egg whites are at stiff peaks, slowly drizzle the hot sugar syrup into the egg whites at the edge of the mixing bowl while continuing to whisk. Pour the syrup in a thin, steady stream to keep the meringue smooth.
Whip Meringue: Continue whisking on high speed for 5-7 minutes after all the syrup is added, until the meringue is glossy, smooth, and has cooled down to room temperature.
Assemble and Finish: Remove the set cheesecake from the tart tin carefully. Dollop or spread the Italian meringue evenly over the top. Lightly brown the meringue by using a kitchen blowtorch or placing it under a hot grill for a few minutes until golden edges form. Serve chilled.

Notes

You can substitute lemon juice with lemon extract if preferred.
For best results, chill the cheesecake overnight to achieve a firm texture.
Be careful when pouring the hot sugar syrup into the egg whites to avoid cooking them prematurely; pour slowly and steadily.
If you don’t have a blowtorch, the grill method works well but watch closely to avoid burning the meringue.
Using full-fat cream cheese and double cream ensures a rich and creamy texture.

Prep Time: 25 minutes
Cook Time: 15 minutes (mainly for sugar syrup preparation and browning meringue)
Category: Dessert
Method: No-Cook
Cuisine: British

Keywords: Lemon Meringue Cheesecake, No-bake cheesecake, Italian meringue, Lemon dessert, Cream cheese dessert, Biscuit base cheesecake