Lemon Meringue Cheesecake

Lemon Meringue Cheesecake – No Bake 

Ingredients

 For the lemon curd

 4 large egg yolks, save the white for the meringue at the end 140g granulated sugar

 1 tbsp lemon zest

 80ml fresh lemon juice

 Pinch of salt

 90g Kerrygold butter, at room temperature 

For the cheesecake 

200g coconut biscuits, blitz until fine crumbs

 120g Kerrygold butter, melted

 250ml whipping cream

 500g cream cheese, softened to room temperature 100g granulated sugar 

30g icing sugar

 60g sour cream, at room temperature 1 tsp vanilla extract 

Swiss meringue 

4 egg whites 200g caster sugar 

Method

 For the lemon curd

 Place a small heatproof glass bowl over a saucepan of simmering water.

 Place, granulated sugar, lemon zest, lemon juice, and egg yolks into the glass bowl. Whisk till combined, constant whisking prevents the egg yolks from curdling.

 Whisk till the mixture thickens, and remove from the heat.

 Add in the cubed butter, and whisk till the butter has melted into the curd.

 Pour the curd into a bowl and cover it with cling wrap directly on top of the curd to prevent skin from forming. Set aside to cool. 

For the cheesecake 

Stir the crushed biscuits and butter together. Pour into a 20cm springform pan and pack in very tightly. Freeze for 30 minutes as you prepare the filling. 

Using a hand mixer whip the cream into stiff peaks on medium-high speed.

 In a seperate bowl beat the cream cheese and sugar together on until smooth and creamy. Add the icing sugar, sour cream, and vanilla extract. Beat for 2–3 minutes until combined.

 Next fold in the whipped cream and cooled lemon curd into the cheesecake filling until combined. 

Pour the filling into the crust and smooth the top using the back of a spoon. Cover with cling film and refrigerate for 6 hours or overnight. 

To make the Swiss meringue, beat egg whites and castor sugar in a heatproof bowl, and place the bowl over a saucepan of simmering water – bowl should not touch the water. Beat until slightly thickened. Transfer mixture to a cool bowl and beat on high speed for a further 5 minutes until stiff peaks form. 

Spoon meringue over the set cheesecake, and lightly brown with a blow torch. Enjoy!