Unveil a culinary masterpiece with this Lemon Meringue Cheesecake, a dairy-free dessert that combines the creamy texture of cashew-based cheesecake with the zesty burst of homemade lemon curt. Topped with a fluffy, toasted meringue, each layer of this cheesecake offers a unique taste experience, making it a perfect dessert for those who love a mix of tangy and sweet flavors. The biscuit base adds a crunchy texture that complements the smoothness of the filling, creating a delightful contrast in each bite.
Why You'll Love This: This cheesecake is a fantastic alternative for anyone looking for dairy-free or vegan dessert options without sacrificing the luxurious feel of a traditional cheesecake. The lemon curd provides a bright, citrusy flavor that cuts through the richness of the cashew cream cheese, while the meringue adds a light, airy texture that melts in your mouth. The combination of these elements makes for a refreshing yet indulgent dessert.
Perfect Occasion: This Lemon Meringue Cheesecake is an excellent choice for celebrations such as birthdays, anniversaries, or any festive gathering. It's particularly well-suited for spring and summer events, where the light and refreshing flavors can truly shine. Serve it at a family dinner, a special brunch, or as a show-stopping dessert at your next dinner party.
Decoration Tips:
- Garnish with thinly sliced lemon rounds or curls for an elegant finish.
- Sprinkle the top with crushed biscuits to add texture and enhance the crust’s flavor.
- Arrange a few edible flowers or fresh mint leaves around the cheesecake for a pop of color and a touch of sophistication.
- Lightly dust the edges with powdered sugar for a snowy effect that contrasts beautifully with the toasted meringue.
- Ingredients:
- Base:
- 300g digestive biscuits (gluten-free optional)
- 150g dairy-free butter/margarine, melted
- Lemon Curd:
- Juice and zest of 2 large lemons
- 150g caster sugar
- 60g coconut cream
- 3 tbsp cornstarch mixed with water
- Pinch of turmeric for color
- Cheesecake Filling:
- 200g cashews, soaked overnight
- 400g dairy-free cream cheese
- 100g icing sugar
- 1 tsp vanilla extract
- Additional coconut cream if needed
- Meringue Topping:
- 220ml aquafaba (chickpea brine)
- 100g caster sugar
- 1/2 tsp cream of tartar
- Base:
- Instructions:
- Prepare Base: Blend biscuits to a fine crumb, mix with melted butter, press into a lined 8" cake tin. Freeze.
- Make Lemon Curd: Combine lemon juice, zest, sugar, and coconut cream in a saucepan. Stir in cornstarch mixture. Heat until thickened. Cool and set aside.
- Cheesecake Filling: Blend drained cashews with cream cheese, sugar, vanilla, and coconut cream until smooth. Layer into the base with dollops of lemon curd. Chill overnight.
- Meringue: Whip aquafaba with sugar and cream of tartar until stiff peaks form. Spread over cheesecake. Torch lightly to toast.
- Serve: Top with remaining lemon curd, slice, and enjoy!
Dive into this Lemon Meringue Cheesecake for a refreshing and indulgent treat that's sure to dazzle at any dining table. Enjoy the burst of lemon and the creamy, dreamy texture with each delicious forkful!