The ultimate no bake lemon cheesecake, this Lemon Meringue Cheesecake has a creamy and silky cheesecake filling inside a biscuit base and is topped with lemon curd and meringue. This is one sure to please your guests.
Grease and line an 8 inch round spring form cake tin with baking paper.
Blend the biscuits in a food processor until they turn to crumbs (or just place the biscuits in a plastic bag and bash with a rolling pin). Add the ginger, salt and pulse to combine then, finally, add the melted butter and blitz again until combined.
Press the crumb mixture into the base and up the sides of the prepared tin until it’s about 3 inches up the side and about 3-4mm thick. Pay attention to the corners where the crumb mixture can get quite thick. Use a glass with straight sides to press the base and sides until it's quite firm then place in the fridge while you prepare the filling.
In a small saucepan sprinkle the gelatine over the lemon juice and let it sit for a couple of minutes until it gets wrinkly on top (notes). Heat over low heat stirring constantly until the gelatine has dissolved. Set aside to cool slightly.
Using a stand mixer (if you have one) with the paddle attachment, beat the cream cheese and sugar together on medium until creamy and smooth. Add the lemon zest, lemon juice mixture and sour cream and beat through until fully combined. Scrape down the sides with a spatula.
If using a stand mixer, swap from the paddle attachment to the whisk attachment. With the mixer on low, slowly pour in the cold cream (notes). Once all the cream is added turn the mixer to medium high and let it whip for 2-3 minutes until it's looking fluffy.
Tip the cheesecake mixture into your prepared base and spread over evenly making sure to leave at least a 5mm gap between the top of the filling and the top of the biscuit case (this will allow room for the lemon curd).
Place in fridge to set for at least 2 hours. (If you're making your own lemon curd, this is a good time to do that).
Once the cheesecake has set for a couple of hours, spread over the lemon curd level with the top of the biscuit base.
FOR THE NO BAKE MERINGUE
Place the egg whites, cream of tartar and sugar in a large heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (make sure the base is not touching the water). Whisk the mixture with a hand whisk until the sugar has completely dissolved (the temperature should reach 70C / 160F on a thermometer to be pasteurized).
Remove the bowl and whisk on medium-high speed with a hand beater or using the stand mixer (with whisk attachment) for 4-5 minutes until thick and glossy and until the bowl is no longer hot).
Dollop the frosting on top of the set cheesecake and carefully create swirls so that it looks cloud-like. Don't be too rough as you may displace the lemon curd.
Use a kitchen torch to scorch the top a little to give it a true lemon meringue look.
Scrape down the bowl. While beating the filling, make sure to scrape down the sides of the bowl often to keep the mixture smooth and well combined.
Wrinkly gelatine? It's important to get the wrinkly top on the gelatine before heating. This is caused by the gelatine softening and beginning to absorb the liquid which means it will dissolve better once you apply heat and stir.
Add the cream slowly. This is important as it is cold and if you add it too quickly it will cause the cream cheese to start setting and you may end up with a lumpy mixture. Add it slowly and it blends in perfectly. (If you look closely in my video, you can see little lumps in the cheesecake because I added the cold cream all at once).
Too much filling? If the sides of the cheesecake base are not high enough, you might not fit all the filling into it. No problem though, just crumble up some more biscuit by hand and drop it into some paper cupcake cases. Pour any filling over the top and let them set. You could even freeze these and have mini frozen cheesecakes when you need a refreshing treat on a hot day.
No kitchen torch, no problem. Torching the top is totally optional and just for aesthetics. You may prefer the look of the meringue bright white too.
Lemon Curd: Use this Easy Lemon Curd recipe to make your own from scratch - it only takes 10 minutes.
TOOLS USED IN THIS RECIPE
A stand mixer makes whisking the meringue very easy
An 8 inch round springform tin
A silicone spatula will make sure nothing gets left behind