This Lemon Cheesecake recipe is a harmonious blend of tangy lemon cream atop a buttery biscuit base, crowned with a light and airy meringue. Each layer offers a unique texture and flavor that complements the others beautifully. The creamy richness of the cheesecake filling, made with cottage cheese and infused with white chocolate and condensed milk, contrasts delightfully with the zesty lemon cream and the sweet, fluffy meringue topping.
Why You’ll Love This: The combination of lemon and cheesecake not only tantalizes the taste buds but also provides a refreshing twist on a classic dessert. The meringue topping adds an elegant visual appeal and a delightful crispness that melts in your mouth, balancing the dense and creamy layers beneath. This cheesecake is perfect for those who appreciate a dessert that’s both rich in flavor and light in texture.
Perfect Occasion: This Lemon Cheesecake is ideal for special occasions such as birthdays, anniversaries, or holiday celebrations. It’s also a fantastic choice for a summer dinner party or as a luxurious treat at a tea party, where its bright flavors can truly shine.
Decoration Tips: To enhance the appearance of this already stunning dessert, consider garnishing with lemon zest or thinly sliced lemon wheels for an extra pop of color and citrus. A few edible flowers or mint leaves placed around the dessert can also add to its festive look. For a final touch, sprinkle a little powdered sugar over the meringue peaks right before serving.
- Ingredients:
- For the base:
- 400g biscuits, crushed
- 150g butter, melted
- For the cheesecake filling:
- 800g cottage cheese
- 200g cream
- 250g condensed milk
- 250g white chocolate, melted
- For the lemon cream:
- 4 egg yolks or 2 whole eggs
- 3 tablespoons sugar
- 40g lemon juice
- 30g butter
- 1.5 teaspoons cornstarch
- For the meringue:
- 3 egg whites
- 100g sugar
- For the base:
Instructions:
- Combine crushed biscuits and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form a base. Chill in the refrigerator.
- For the cheesecake filling, blend the cottage cheese, cream, condensed milk, and melted white chocolate until smooth. Pour over the chilled biscuit base. Refrigerate until set, about 1 hour.
- For the lemon cream, whisk together egg yolks, sugar, lemon juice, butter, and cornstarch in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and stir constantly until the mixture thickens (about 10 minutes). Remove from heat and let cool completely. Spread the lemon cream over the set cheesecake.
- For the meringue, beat egg whites until foamy, gradually add sugar, and continue beating until stiff peaks form. Spoon or pipe the meringue on top of the lemon cream.
- Bake in a preheated oven at 160°C (320°F) for 10-15 minutes or until the meringue is golden brown.
- Let the cheesecake cool in the oven with the door slightly open to prevent the meringue from collapsing. Chill before serving.
Enjoy this divine Lemon Cheesecake, a treat that promises to be a sensory delight with its creamy, citrusy, and sweet layers!
