Description
A luscious no-bake Lemon Meringue Cheesecake featuring a crunchy digestive biscuit base, smooth cream cheese and lemon filling, topped with tangy lemon curd and a fluffy toasted meringue. Perfect for a refreshing dessert that requires minimal oven use and delivers bright citrus flavors with a creamy texture.
Ingredients
Biscuit Base
- 220 g (2 cups) digestive biscuits
- 100 g (¼ cup + 3 tbsp) unsalted butter
Cheesecake Filling
- 450 g (2 cups) full fat cream cheese
- 397 g (14 oz) sweetened condensed milk
- 2 large lemons, zest and juice
- 150 ml (½ cup + 2 tbsp) double (heavy) cream
Topping
- 175 g (½ cup + 1 tbsp) lemon curd
- 2 large egg whites
- 80 g (¼ cup + 2 tbsp) caster sugar
- 0.25 tsp cream of tartar
- pinch salt
Instructions
- Prepare the biscuit base: Place the digestive biscuits into a food processor and blitz until fully crumbled, or crush them in a sealed bag with a rolling pin. Melt the unsalted butter and mix it thoroughly into the crushed biscuits. Transfer the mixture into an 8-inch springform tin and press down evenly to form a flat base. Refrigerate to chill while making the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth with no lumps. Add the sweetened condensed milk and continue to beat until fully combined and smooth. Zest both lemons directly over the bowl and squeeze in their juice, then beat the mixture until just combined and starting to thicken.
- Whip and fold cream: In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the lemon cheesecake mixture until fully incorporated. Spoon the filling over the chilled biscuit base, smoothing the top. Refrigerate for at least 4 hours or preferably overnight to set.
- Prepare the meringue topping: Combine egg whites, caster sugar, and cream of tartar in a heatproof bowl. Place the bowl over a small pan of simmering water (bain-marie) and whisk continuously while heating until the mixture reaches 65°C (150°F), about 10 minutes. It should be white, fluffy, and smooth with dissolved sugar.
- Whisk meringue to stiff peaks: Remove the bowl from heat, add a pinch of salt, and whisk vigorously for 7–8 minutes until the meringue forms light, stiff peaks and is glossy.
- Assemble the cheesecake: Carefully remove the cheesecake from the springform tin and place on a serving plate. Spread the lemon curd evenly over the cheesecake surface, leaving a small border around the edges.
- Add and toast the meringue: Spoon or pipe the meringue over the lemon curd, keeping some areas of curd and cheesecake visible. Texture the meringue by swirling or roughening the surface. Using a blow torch, lightly toast the meringue until evenly browned, taking care to avoid burning. Serve immediately and enjoy!
Notes
- For best results, chill the cheesecake overnight to allow the filling to fully set.
- You can substitute digestive biscuits with graham crackers if preferred.
- If a blow torch is unavailable, briefly place the topped cheesecake under a very hot grill for 1–2 minutes, watching carefully to prevent burning.
- Use fresh lemons for the brightest citrus flavor in the filling and zest.
- The meringue is cooked using a bain-marie to ensure it is safe to eat and silky smooth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (meringue preparation)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
