Lemon Meringue Cheesecake 1

Lemon Meringue Cheesecake



Cheesecake Base:

175g digestive biscuits

90g butter

2 tbsp caster sugar

Cheesecake  Filling:

400g full-fat soft cheese

125g caster sugar

2 eggs

1 tbsp lemon juice

Lemon Filling:

grated zest and juice of 4 lemons

90g cornflour

600ml water

4 egg yolks

175g caster sugar

Meringue Topping:

5 egg whites

250g caster sugar


  1. Make the cheesecake biscuit base; melt the butter over the hob on medium heat and put to the side to cool slightly. Crush the biscuits, then add the butter and sugar and mix well. Place mixture at the bottom of cake tin (about 9 in cake tin). Bake in a preheated oven at 180 degrees for 10minutes until just starting to turn brown.
  2. Now make the cheesecake filling. Put the soft cheese into a bowl and beat until smooth. Beat in the caster sugar, then the eggs and lemon juice. Mix well until smooth and creamy. Put the bowl to the side.
  3. Now make the lemon filling. Put the water into a pan and bring to a boil. While the water in heating up, mix the lemon zest and juice with the cornflour with a whisk making sure theres not lumps. Remove pan of water from heat and add the mixture to the water, stirring well. Return it back onto the heat and continuously stir until mixture thickens. Remove from the heat. Leave to cool slightly, then stir in the egg yolks and sugar. Return the pan back onto the hob onto low heat and keep staring until the mixture is just simmering.
  4. Add the cheesecake filling and lemon filling into one bowl and lightly stir together till they just start combining with each other. Do not over mix! Pour the filling into the cake on top of the biscuit layer. Place back into the oven and bake for 45 – 50 mins, until mixture starts turning golden brown.
  5. To make the meringue topping; whisk the egg whites for 10 mins on maximum speed until they form a stiff peak. Then slowly whisk in 1 tbsp of sugar at a time. Reduce the temperature of the oven to 130 degree. Spoon the mixture on top of the cheesecake and bake for another 45 mins, until the meringue turns a golden brown colour.
  6. Chill the cheesecake over night and then remove from the tin. Cake best served from chilled!

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One thought on “Lemon Meringue Cheesecake

  • Rebecca Pedley

    Brilliant recipe! Easy to make with clear instructions and tastes amazing! Lovely light dessert, definitely the recipe to try on a summer’s day!