Sitruunainen juustokakku marenkihunnulla

Lemon Meringue Cheesecake

The talented @ilonamakarona had the chance to try out our anodized aluminum springform pan and the result was stunning! We shared the pictures on our IG and had so many inquiries about the recipe, so we had to post it here as well. So here you go, an absolutely delightful Lemon Meringue Cheesecake recipe that is to die for. And of course, the main ingredient is the Queen of the Spring, lemon.

CHEESECAKE

200 g cookie crumbs
100 g melted butter
400 g unflavored cream cheese
130 g sugar
2 tsp lemon juice
1 lemon, zested
1 tsp vanilla sugar
2 eggs
1 egg yolk
200 g sour cream (25%>)

Use a blender to crumble the cookies and mix them with the melted butter. Cover the bottom and edges of the springform pan with a baking sheet. Press the cookie and butter mix into the bottom of the pan and bake in the oven for about 10 minutes at 160 degrees. Take it out and let it cool down.

Beat the cream cheese, sugars, lemon juice, and zest together in a bowl until you have a smooth texture. Add the eggs and egg yolk one at a time and mix well after each addition. Lastly, add the sour cream and mix well. Spread mixture over cookie crust in the springform pan and bake in the oven for 30-40 minutes at 160 degrees. The cake is ready once the edges are firm but the middle part is still a bit jiggly.

LEMON CURD AND MERINGUE TOPPING

Lemon curd:
2 eggs yolks
110 g sugar
60 g water
60 g lemon juice
1 lemon, zested
4 tsp corn starch
dash of salt
50 g butter

Meringue:
5 egg whites
2,5 dl sugar

Combine the egg yolks, sugar, water, lemon juice, lemon zest, strained corn starch, and salt in a pot. Heat the mixture on medium heat, continuously stirring, for about 7-8 minutes until the mixture thickens. Take the pot off the stove and mix in the butter. Use a strainer to get rid of the lemon zest bits if you want. Place the paste in another dish/bowl, cover it with cellophane, and place it in the fridge. Wait for the paste to fully cool down before adding it to the cake.

Separate the egg whites and place them in a heat-resistant bowl with the sugar. Heat the bowl using a water bath, but make sure the bottom of the bowl isn’t touching the water. Beat the mixture during the heating, either until the mixture is at 60°C or the sugar has fully melted. Pour the mixture into another bowl and beat until the meringue is hand warm – this should take about 10-15 minutes. Spread the meringue on top of the cake and use a torch to give it some color.