Lemon and Meringue Cheesecake

Ingredients
For the crust:

200g shortbread biscuits (Petit Beurre or Speculoos type)

80g melted butter

For the cheesecake batter:

500g cream cheese (Philadelphia or St Môret)

100g sugar

Grated zest of 2 untreated lemons

Juice of 2 lemons (about 60ml)

3 eggs

150g double cream or heavy cream

🔸 For the Italian meringue:

2 egg whites

100g sugar

3 tbsp water

Preparation

Preheat your oven to 160°C (fan-assisted).

Blend the biscuits into a fine powder.

Add the melted butter, mix well, then press it into the bottom of a 20 cm (8 in) springform pan.

Chill for 15 minutes.

In a large bowl, beat the cream cheese with the sugar and lemon zest until smooth.

Add the eggs one at a time, whisking gently.

Fold in the crème fraîche and lemon juice. Mix well.

Pour the mixture over the biscuit base.

Bake for 50 to 60 minutes at 160°C (320°F). The center should still be slightly wobbly.

Cool in the oven with the lid ajar, then chill for at least 4 hours, ideally overnight.

Italian Meringue (when ready to serve)

Heat the sugar and water in a small saucepan to 121°C (if you have a thermometer).

Meanwhile, beat the egg whites until stiff.

Drizzle the hot syrup over the egg whites, continuing to beat at medium speed.

Continue beating until completely cooled—you will have a glossy, stiff meringue.

Finishing

Spread or pipe the meringue over the chilled cheesecake.

Caramelize the meringue with a kitchen blowtorch (or briefly place it under a hot grill, keeping an eye on it).

Decorate with candied or grated lemon zest if desired.

Tips

For an even more lemony version, add a thin layer of lemon curd between the cheesecake and the meringue.

You can make mini lemon-meringue cheesecakes in individual circles or verrines.

Caramelize the meringue only at the last minute to maintain its crispness.