"What I love so much about this cheesecake recipe is that it's SUPER rich and creamy. That's because there is cream cheese, mascarpone, creme fraiche, and heavy cream in the batter. Soooooo not very "healthy" but there is literally a mile of meringue on top so who is wanting heathy in this recipe?! Not I."
Lemon Meringue Cheesecake
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Prep time: 20mins
Cook time: 2hrs
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 cups crushed Graham cracker crumbs
- 1/4 cups Confectioners' sugar
- 5 1/3 tablespoons melted Unsalted butter
- 1/8 teaspoons Salt
- 16 ounces softened Cream Cheese
- 8 ounces Mascarpone
- 1 cups packed Light brown sugar
- 3 large Eggs
- 1/2 cups Heavy Cream
- 1/2 cups Creme Fraiche
- 1 tablespoons Vanilla extract
- 1 tablespoons Lemon zest
- 1 tablespoons Lemon juice
- 1/2 cups Lemon curd
- 3 large room temperature Egg whites
- 1/2 teaspoons Vanilla extract
- 1/8 teaspoons Baking powder
- Pinch Salt
- 3 tablespoons Granulated sugar
- 1/2 cups Granulated sugar
- 1/4 teaspoons Lemon juice
- 2 tablespoons Water
Method
Step 1
Preheat the oven to 300 F. For the Crust: In a medium bowl, stir together all the crust ingredients, mixing until thoroughly combined. I waited to my melted butter to cool just slightly before adding it in.
Step 2
Press the crumbs into the bottom and up the sides of a 9-inch springform pan, making a thicker layer on the bottom than on the sides. Set aside.
Step 3
For the Cheesecake. In a stand mixer with the paddle attachment, beat the cream cheese on medium-high speed until smooth, about 3 minutes. Add the mascarpone and beat until combined. Scrap down the bowl and then add the brown sugar and beat for 1 minute.
Step 4
Add the eggs, one at a time, beating well after each addition. Using a spatula, scrape down the sides and bottom of the bowl; beat for 1 minute. Add the heavy cream, crème fraiche, vanilla extract, lemon zest, and lemon juice. Beat until combined. Pour the mixture into the prepared pan.
Step 5
Place a 9x13 pan on the bottom rack of the oven. Pour enough boiling water into the roasting pan to come halfway up the sides. Place the cheesecake on the rack just above the 9x13 pan. Bake for 1 hour, or just until almost set in the middle. Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
Step 6
Remove from the oven and allow to cool to room temperature for 30 minutes. Cover and refrigerate for 8 hours to overnight.
Step 7
Release the springform pan using a butter knife along the edges of the pan. Spoon the lemon curd over the top of the cheesecake, creating a thin layer. Cover and place back in the fridge.
Step 8
For the Meringue. Beat egg whites, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form, about 2 minutes. With motor running, gradually add 3 Tbsp. sugar.
Step 9
Meanwhile, bring lemon juice, remaining ½ cup sugar, and 2 Tbsp. water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to dissolve any sugar crystals and fit pan with thermometer. Cook, without stirring, until thermometer registers 240°, about 4 minutes.
Step 10
Immediately remove syrup from heat, reduce mixer speed to medium, and gradually stream syrup into egg whites in the space between the side of the bowl and the whisk. Increase speed to high and beat until sides of bowl feel cool to the touch and meringue is firm and glossy, about 5 minutes.
Step 11
Gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue.
Step 12
Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Serve immediately or cover and chill in the fridge.