For Women’s Day I decided to present this splendid Meringue Cheesecake with Lemon Curd: a tribute to femininity’s delicacy, sweetness, strength, intelligence, and tenacity.
I find this cake really excellent for the mix of flavors that marry perfectly together. The pungent taste of lemon is contrasted by the sweetness of the meringue and balanced by the biscuit mix.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10 People
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: International Women's Day
Ingredients
- 2 cups Digestive biscuits
- 10.5 tbsp butter
- 4 egg yolks
- 1/4 cup lemon juice
- 1 cup sugar
- 5 tbsp butter
- 1/2 cup potato starch
- 1/4 cup all-purpose flour
- 3.5 tbsp milk
- 5.3 oz cream cheese
- 1 vial lemon flavor (2 ml)
- 4 egg whites
- 3.5 tbsp water
- 3/4 cup sugar
- 1 pinch fine salt
- 4 tsp red fruit jam (to decorate the cheesecake)
Tools
- 1 Torch
Preparation
Chop the biscuits in a mixer. If you prefer them coarser, you can crush them with a glass until they become fine.
Melt the butter for a few seconds in the microwave.
Put everything in a bowl, trying to mix the ingredients well.
Take a 10-inch springform pan, line the bottom and sides with parchment paper. Place the mixture inside, trying to level it well, and leave it to rest in the fridge for at least an hour to harden.The cooking of the lemon curd must be done in a bain-marie.
Put some water in a saucepan and turn on the heat. On top, place a bowl and add the egg yolks with the sugar, beating them well with a whisk. Now add the butter a little at a time, the lemon juice gradually, the sifted potato starch and flour. As soon as it begins to thicken, incorporate the cream cheese little by little, continuing to stir with the whisk. Finally, pour in a little milk; as soon as you get a smooth and fluid cream, you can turn off the heat.
Take the pan out of the fridge and once slightly cooled, cover the biscuit layer with the lemon curd. Put it back in the fridge.
Put the water and sugar in a pot. Start beating the egg whites until stiff, and as soon as the water and sugar temperature reaches 250°F, turn it off and pour it little by little into the beaten egg whites. Continue to operate the whisks until the mixture cools down.
Take the pan out of the fridge and cover everything with the meringue. Keep a little aside if you want to make decorations. Put it back in the fridge for at least an hour.
Notes
With this amount of lemon juice, the lemon curd has a distinctly slightly sour taste. If you prefer a milder flavor, reduce the lemon juice, or you should increase the amount of sugar.
With these doses, the lemon curd turned out to be slightly runny; to fix this, you can add less milk.
You can also try the Strawberry-flavored Cheesecake and the Cheesecake with Strawberry Jelly
