Lemon meringue cheesecake

This cheesecake is a delicious twist on lemon meringue pie, with a creamy lemon cheesecake base, a layer of tangy lemon mousse and a topping of sweet, crunchy meringue. It’s one of my favourite flavour combinations! The fresh, zesty lemon cuts through the sweetness beautifully, making this a wonderfully light and refreshing dessert. You can adjust the sweetness of the mousse to suit your taste. A real treat for lemon lovers!

Ingredients for the biscuit base:

• 140 g plain biscuits
• 50 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush them thoroughly with a rolling pin. Transfer to a bowl and mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Tip the biscuit mixture into the tin, spread it evenly and press it firmly into the base. Bake at 175°C for about 12 minutes, or until lightly golden. Remove from the oven and leave to cool slightly while you prepare the cheesecake filling.

Wrap the outside of the tin twice with aluminium foil. The cheesecake will be baked in a water bath*, so it’s important to prevent water from getting into the tin.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-skimmed curd cheese, passed through a fine sieve three times
• 250 ml double cream
• 3 large eggs
• ¾ cup caster sugar
• finely grated zest of 1 unwaxed lemon
• 3 tbsp plain flour

All the ingredients should be at room temperature.

Place all the cheesecake filling ingredients in the bowl of a stand mixer. Mix until just combined, or whisk by hand. Avoid overmixing, as incorporating too much air will cause the cheesecake to rise significantly and then sink as it cools. We want the surface to remain perfectly level after baking.

Pour the cheesecake mixture over the biscuit base and bake in a water bath* at 160°C for about 45–50 minutes. The cheesecake should be set all over and firm to the touch. If necessary, extend the baking time slightly. Remove from the oven and leave to cool to room temperature.

Ingredients for the lemon mousse:

• 400 ml double cream, chilled
• 125 ml freshly squeezed lemon juice
• 8 g powdered gelatine, plus 50 ml cold water
• 7–8 tbsp icing sugar, or to taste
• a tiny amount of yellow food colouring (I used Wilton ‘Lemon’), optional

Sprinkle the gelatine over a little water, just enough to cover it, and leave to bloom for 10 minutes. Place over a low heat and warm, stirring, until the gelatine has completely dissolved. Alternatively, heat it in the microwave. Do not allow it to boil, as this will affect its setting properties. Remove from the heat and leave to cool slightly. Stir in the lemon juice.

Place the double cream and icing sugar in the bowl of a stand mixer. Whip until stiff peaks form, adding the food colouring gradually as you go and checking the colour.

Mix the lemon juice and gelatine mixture with 3 tablespoons of the whipped cream. Add this mixture to the remaining whipped cream and gently fold together with a whisk until combined. Taste the mousse and, if it is too tart, add a little more icing sugar and mix gently.

Spread the lemon mousse over the cooled cheesecake and smooth the top. Refrigerate for several hours until set.

Additionally:

• crushed mini meringues, for the topping

The following day, crush the mini meringues over the top of the cheesecake and serve. Add the meringues just before serving, as they will soften and dissolve if left on the mousse for too long.

* How to bake a cheesecake in a water bath: Place the cheesecake tin inside a larger tin or ovenproof dish. Pour in boiling water until it reaches halfway up the sides of the cheesecake tin. The cheesecake bakes in a steamy, humid environment, helping it cook evenly, including in the centre. This also helps prevent cracking and gives the cheesecake a wonderfully creamy texture.

Enjoy!