Lemon meringue cheesecake
Makes: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Lemon meringue cheesecake
A creamy baked cheesecake studded with stem ginger and topped with a tangy lemon curd and dollops of sweet Swiss meringue
Makes: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
411Kcal
Fat
25gr
Saturates
16gr
Carbs
40gr
Sugars
30gr
Fibre
0gr
Protein
7gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g Taste the Difference stem ginger cookies
- 75g salted butter, melted
For the cheesecake
- 540g full-fat soft cheese
- 3 large eggs
- 100g caster sugar
- 300ml soured cream
- zest of 3 lemons, and the juice of 1
- 4 tbsp plain flour
- 75g stem ginger from a jar, roughly chopped
For the topping
- 100g lemon curd
- 1 large egg white
- 60g caster sugar
Step by step
Get ahead
Make and bake the cheesecake the day before serving. Keeps in the fridge for up to 3 days.
- Preheat the oven to 170°C, fan 150°C, gas 3½. Grease and line a 20cm diameter springform tin. Blitz the biscuits to a crumb in a food processor. Transfer to a bowl and stir in the melted butter. Press into the base of the cake tin using the back of a spoon, until you have an even layer. Chill in the fridge while you prep the filling.
- Beat the soft cheese until it has slackened, then add the eggs, one at a time, beating well after each addition. Add the sugar, soured cream, lemon zest and juice and beat until combined. Beat in the flour and then stir through the stem ginger. Remove the tin from the fridge and pour in the cheesecake mix. Place on a baking tray and bake for 1 hour, or until risen and golden, but with a slight wobble in the middle. Leave to cool in the tin and then chill in the fridge for at least 4 hours, ideally overnight.
- Release the cheesecake from the tin and place on a serving plate. For the topping, spread the lemon curd over the top of the cheesecake. Put the egg white and sugar in a large heatproof bowl. Set the bowl over a pan of barely simmering water and whisk continuously with a handheld electric mixer until the sugar has dissolved. When the mixture feels hot to the touch, remove the bowl from the heat and continue whisking until you have a stiff, glossy meringue. Put the meringue in a piping bag fitted with a plain nozzle and pipe the mixture over the top of the cheesecake. Use a blowtorch to scorch the meringue, or blast under a very hot grill for 30 seconds.
