Welcome back to Ineskohl Kitchen! Today, I’m sharing with you an exceptional recipe for a lemon-infused cheesecake topped with meringue. Imagine a citrusy, creamy, and sweet delight with an airy meringue layer, all resting on a lemony shortbread base. Ready to recreate this masterpiece at home? Let’s dive in!
Ingredients
For Lemon Curd:
- 2 large eggs
- 4 large egg yolks (reserve the egg whites for meringue)
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice, strained
- 1 tablespoon cornstarch
- 2 tablespoons water
For Lemon Shortbread Crust:
- 16 lemon shortbread cookies
- 1/3 cup unsalted butter, melted
For Cheesecake Batter:
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup sour cream (or heavy cream)
- 4 large eggs
- Zest of 2 large lemons
For Meringue Topping:
- 4 large egg whites (reserved from lemon curd)
- 1/2 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
Instructions
Prepare the Lemon Curd
- Begin by whisking together the two whole eggs, four egg yolks, and one cup of granulated sugar until it becomes thick and pale. This will take about 4-5 minutes.
- Add the strained lemon juice to this egg mixture and whisk well. (source: Ineskohl.info)
- In a separate bowl, combine cornstarch and water to form a slurry, and add this to the lemon-egg mixture.
- Transfer the mixture to a large saucepan and cook over medium heat. Stir continuously for 4-6 minutes until it thickens and holds its shape on the back of a spatula.
- Once the lemon curd is thick and lump-free, set it aside to cool.
Make the Lemon Shortbread Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Add the lemon shortbread cookies to a food processor and pulse until they’re finely crushed.
- Pour in the melted butter and pulse again until combined.
- Transfer this mixture into an 8-inch springform pan and press it down to create an even crust.
- Bake the crust for about 10 minutes, then remove from the oven and set aside.
Craft the Cheesecake Batter
- In a mixing bowl, beat the softened cream cheese until light and fluffy.
- Gradually add in one cup of sugar, the vanilla extract, and sour cream, mixing until well combined.
- Incorporate one egg at a time into the batter, ensuring to mix well after each addition.
- Finally, add the zest from two large lemons and mix until evenly distributed.
Assemble the Cheesecake
- Pour half of the cheesecake batter over the cooled shortbread crust in the springform pan.
- Dot the surface with the homemade lemon curd and swirl it through the batter with a spatula.
- Repeat the process with the remaining batter and lemon curd.
- Wrap the bottom of the pan with foil and place it in a larger roasting pan. Fill the larger pan with about an inch of water to create a water bath for the cheesecake.
Bake the Cheesecake
- Bake the cheesecake in a preheated oven at 325 degrees Fahrenheit for about 1 hour and 30 to 45 minutes, until the edges are set and the center is slightly wobbly.
- Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for about an hour.
Prepare the Meringue Topping
- In a clean mixing bowl, whip the reserved egg whites with cream of tartar and vanilla extract.
- Gradually add the granulated sugar, whisking until the meringue becomes stiff and glossy.
- Pile the meringue onto the cooled cheesecake, spreading it evenly over the surface.
- Return the cheesecake to the oven, now preheated to 350 degrees Fahrenheit, and bake for an additional 15 to 18 minutes until the meringue is golden brown.
- Allow the cheesecake to cool at room temperature for a few hours, then refrigerate overnight.
Take your time to savor this lemony, creamy, and fluffy cheesecake. Its tartness perfectly balances the sweet meringue, creating a heavenly dessert. Enjoy!
Looking for more recipes like this Triple Lemon Cheesecake with Meringue Topping? Visit my blog at https://ineskohl.info for more delicious and easy-to-follow recipes.
Until next time, happy baking!
