Lemon meringue cheesecake

A no-bake lemon meringue cheesecake that delivers bright, zesty flavours with every creamy bite. A crunchy ginger and digestive biscuit base supports a luscious white chocolate and lemon filling, while billowy Italian meringue is blowtorched to golden perfection.

Prep: 45 mins
(plus 3–4 hrs chill)

Cook: 8 mins

Serves: Serves 12

Dietary: Pregnancy-friendly, Vegetarian

By Donal Skehan
From Saturday Kitchen Recipes

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This lemon meringue cheesecake scores a Nutri-Score of D, reflecting its indulgent nature with high sugar content from white chocolate, lemon curd and meringue alongside rich dairy fats.

The dessert provides approximately 580 kcal per serving, with 38g fat, 52g carbohydrates, 38g sugars, 1g fibre and 6g protein.

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Equipment

• Rolling pin
• Chef knife →
• Chopping board
• Large saucepan
• Heatproof bowl
• Bowl →
• Electric hand whisk
• 20cm springform cake tin
• Sugar thermometer
• Cook’s blowtorch
• Serving plate

Method

1. Make the biscuit base (10 mins + chilling)
   Crush the digestive biscuits and ginger biscuits in a resealable bag using a rolling pin until they form fine crumbs. Melt the butter in a large saucepan over low heat. Add the biscuit crumbs and mix until thoroughly combined. Tip the mixture into the base of a 20cm/8in springform cake tin.
2. Form and chill the crust (5 mins)
   Press the biscuit mixture down firmly with the back of a spoon, covering the base and bringing it about 5cm/2in up the sides to create a neat crust. Cover and chill in the fridge while you prepare the lemon cheesecake filling. This helps the base set firmly.
3. Melt the white chocolate (5 mins)
   Place the white chocolate in a heatproof bowl set over a small pan of barely simmering water, ensuring the bowl base does not touch the water. Stir occasionally until completely melted and smooth. Remove from the heat and set aside to cool slightly before adding to the filling.
4. Whip the cream mixture (5 mins)
   Beat the cream cheese, double cream and mascarpone in a freestanding mixer fitted with a whisk attachment, or in a large bowl using an electric hand whisk. Whisk until very thick and almost mousse-like in texture. This creates the luxurious, creamy base for your no-bake cheesecake.
5. Add chocolate and lemon (3 mins)
   Beat in the slightly cooled melted white chocolate and finely grated lemon zest until just combined. Do not overmix at this stage. The lemon zest infuses the filling with bright, zesty flavour that cuts through the richness of the white chocolate and dairy.
6. Ripple in lemon curd and fill (5 mins)
   Ripple through half the lemon curd using a knife or skewl to create attractive marbling. Spoon the filling into the chilled biscuit base and spread it evenly with a spatula. Lightly spread the remaining lemon curd over the top in dollops for extra tangy pockets.
7. Chill until set (3–4 hrs)
   Cover the cheesecake and chill for at least 3–4 hours, or until completely set. This no-bake lemon meringue cheesecake needs adequate chilling time to firm up properly before adding the meringue topping. Plan ahead for best results.
8. Whisk the egg whites (3 mins)
   Put the egg whites in a large, clean, grease-free bowl or freestanding mixer. Whisk to stiff peaks – the whites should hold their shape when you lift the whisk. Clean equipment is essential for successful meringue, as any fat prevents proper whipping.
9. Make the sugar syrup (5 mins)
   Place the caster sugar and water in a deep saucepan. Stir gently over low heat until the sugar has completely dissolved. CAUTION: boiling sugar is extremely hot. Handle carefully and use a deep pan to avoid bubbling over. Once dissolved, stop stirring.
10. Boil to soft-ball stage (3 mins)
    Increase the heat and boil the syrup until it reaches 115–120C on a sugar thermometer. This soft-ball stage is crucial for stable Italian meringue. Do not leave unattended as the temperature rises quickly at this point.
11. Combine syrup and egg whites (5 mins)
    Start whisking the egg whites again on medium speed. Slowly pour the hot sugar syrup into the egg whites in a thin, steady stream, taking care to avoid the whisk or beater. Once all the syrup is added, add the cream of tartar. Keep whisking for 7–10 minutes.
12. Cool the meringue (7–10 mins)
    Continue whisking until the meringue is thick, glossy and the bowl no longer feels hot to the touch. The Italian meringue should hold stiff, shiny peaks. This stable meringue is perfect for blowtorching and will not weep or collapse on your lemon meringue cheesecake.
13. Assemble and torch (5 mins)
    Remove the cheesecake from the springform tin and transfer to a serving plate. Spoon the meringue over the cheesecake in billowy peaks and swirls. Use a cook’s blowtorch to lightly brown the meringue, moving the flame continuously for even caramelisation.
14. Serve the cheesecake (2 mins)
    Slice with a hot knife, wiping the blade clean between each slice for neat portions. This no-bake lemon meringue cheesecake serves 12 generously. The combination of zesty lemon, creamy filling and crisp caramelised meringue makes it a showstopping dessert for any occasion.

Tips for success

• Use unwaxed lemons for the zest to avoid bitter wax flavours in your cheesecake
• Ensure all equipment is completely grease-free for perfect meringue peaks
• Chill the cheesecake overnight if possible for the cleanest slices
• Invest in a sugar thermometer for accurate Italian meringue every time
• Warm the knife in hot water and dry thoroughly before slicing this lemon meringue cheesecake