Lemon Meringue Cheesecake

An irresistible lemon cheesecake with lemon curd and Italian meringue. The essence of spring baking. A biscuit base, creamy cheesecake filling with a gentle lemon note, a layer of tangy lemon curd and plenty of sweet, cloud-like meringue covering the top. The whole dessert is inspired by the classic lemon meringue pie – that timeless balance of sweet and tart flavours that never goes out of style.

Tip: It’s best to prepare the lemon curd a day in advance. The Italian meringue should be made the next day, after the cheesecake has chilled.

Ingredients for the base:

• 250 g digestive biscuits
• 60 g butter, melted

Place the biscuits and melted butter in a food processor and blend until the mixture resembles wet sand. If you don’t have a processor, crush the biscuits in a sturdy bag with a rolling pin and mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly into the base and slightly up the sides (about halfway up). Chill in the fridge for 30 minutes.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake filling:

• 800 g full-fat or semi-skimmed curd cheese (twaróg), finely ground three times
• 250 g caster sugar
• 4 large eggs
• 200 g sour cream
• 1½ tablespoons potato starch
• 30 ml freshly squeezed lemon juice
• finely grated zest of 1 unwaxed lemon

All ingredients should be at room temperature.

Place all ingredients in a mixing bowl and mix until just combined. Do not mix too long, as incorporating too much air will cause the cheesecake to rise and then sink during baking. Pour the cheesecake mixture onto the chilled biscuit base.

Bake at 160°C in a water bath* for about 70 minutes. The cheesecake should be set and slightly springy in the centre. Leave to cool in the oven with the door slightly open. Then run a knife around the edge, remove the sides of the tin and chill the cheesecake in the fridge for about 12 hours.

Ingredients for the lemon curd:

• 1 large egg
• 1 egg yolk
• 80 g caster sugar
• 40 g butter
• 60 ml fresh lemon juice
• finely grated zest of 1 lemon

Whisk the egg, yolk and sugar together in a small saucepan. Heat gently while stirring. Add the butter and lemon juice and cook until the mixture thickens. If needed, strain through a sieve to remove any lumps. Stir in the lemon zest.

Transfer to a sterilised jar, close and chill in the fridge. It’s best made a day in advance.

Ingredients for the Italian meringue:

• 3 egg whites, room temperature
• 225 g caster sugar (195 g + 30 g)
• 45 ml water

Place the egg whites in a clean bowl and set aside 30 g sugar in a small cup. In a saucepan combine 195 g sugar and the water. Heat without stirring until the syrup reaches 118°C. When the syrup reaches about 100°C, begin whisking the egg whites. When they form stiff peaks, gradually add the reserved sugar.

Once the syrup reaches 118°C, remove it from the heat and slowly pour it in a thin stream into the whisking egg whites, continuing to mix at high speed. Beat for 5–8 minutes until the meringue becomes thick, glossy and cool.

To assemble:

Remove the chilled cheesecake from the fridge. Spread the lemon curd evenly over the top. Cover with the Italian meringue and lightly torch it with a kitchen blowtorch.

Store the cheesecake in the refrigerator.

*The cheesecake is baked in a water bath. This means placing the cheesecake tin inside a larger baking dish or roasting tin and pouring boiling water around it until it reaches about halfway up the sides of the cheesecake tin. The cheesecake then bakes in steam and very high humidity. Thanks to this method, it cooks evenly throughout, even in the centre, does not crack after baking and keeps its perfectly creamy texture.

Enjoy!