Lemon Meringue Cheesecake

Mitch’s take on a New York-style cheesecake: classic at heart, but with a spiced biscuit base, citrus curd and a torched meringue top. The base leans gingerbread: dark with molasses, warm with spice and the filling stays true. Up top, a sharp lemon curd and heavily torched meringue brings lightness.

Plenty of moving parts, but they all hold their own. Leftover base? Bake it into cookies. Any extra curd goes straight on fruit or yoghurt. Make the whole thing or take it piece by piece.

Serves 8-10 || Prep time [1 hour, not including chilling time] | Cook time [50 minutes]

Equipment List:

• Stand mixer (hand mixer is okay too!)

• Rolling pin

• Torch 

• Spatula

• Whisk

• Stick mixer

• 20cm Springform cake pan

• Baking tray

Ingredients:

Biscuit Base

450g butter (room temperature)

350g caster sugar

2 eggs (room temperature)

300g molasses

24g ground cinnamon

20g ground ginger

8g ground cardamom

20g cocoa powder

1kg plain flour

4g baking soda

12g salt

Cheesecake

600g cream cheese 

36g cultured cream (or crème fraîche)

158g caster sugar

3 whole eggs

2 yolks

45g cornflour

4g salt

200g thickened cream

Lemon Curd

2 lemons (zested)

200ml lemon juice

4 eggs

2 yolks

200g butter

300g sugar

This should be poured on top of the baked cheesecake then allowed to set in the fridge for 2 hours before adding the meringue.

Meringue

200g egg whites 

300g caster sugar

Method for Biscuit Base

1. In a stand mixer or large mixing bowl, combine the butter and caster sugar on low speed until just combined. Do not overmix.

2. Add the eggs one at a time, mixing well after each addition.

3. Add the molasses, spices, baking soda and salt, mixing until well combined.

4. Gradually add half of the flour and mix. Then, add the remaining flour and mix until fully combined.

5. Lightly flour a work surface and roll out the dough to fit the base of your springform pan (tip: use a clean wine bottle if you don’t have a rolling pin handy!) Press the dough into the base and slightly up the sides of the pan.

6. Refrigerate the prepared base for 1-2 hours to firm up before baking. There’s no need to pre-bake, it bakes together with the filling.

Method for Cheesecake

1. In the bowl of your stand mixer, combine the cultured cream and cream cheese. Mix on low until smooth and fully combined.

2. Gradually add the caster sugar.

3. Slowly add the eggs and the yolks one at a time, mixing well after each addition.

4. Sift the cornflour and salt into the mixture, then add the thickened cream.

5. Mix until the batter is smooth and consistent. (If there are lumps of cream cheese in the mix, place a sieve over the biscuit base and pour mix over to remove.)

6. Carefully pour the cheesecake filling into the biscuit base.

7. Bake the cheesecake in the preheated oven at 140c for 50 minutes, or until set around the outside with a good jiggle in the centre. 

8. Remove the cheesecake from the oven and let it cool completely on a cooling rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. 

Method for Meringue

1. In a clean bowl, beat the egg whites with a stand mixer or hand mixer on high until soft peaks form.

2. Gradually add the sugar, a tablespoon at a time, while continuing to beat the egg whites. Continue until stiff peaks form, and the meringue is glossy and smooth.

3. Using a spatula, spread the meringue over the lemon curd (pile it sky high!)

1. It’s brûlée time! Use a kitchen torch to lightly brown the meringue until golden and crisp. Be careful not to burn it.

Method for Lemon Curd

1. Add lemon zest, juice, sugar, eggs and yolks into a bowl. 

2. Bring a small pot of water to a simmer and place the bowl on top. 

3. Whisk until thickened (approximately 10 minutes). 

4. Slowly add butter and emulsify using a stick mixer. 

5. Pour lemon curd over cheesecake and let it chill in the fridge until set.

Watch Mitch’s Lemon Meringue Cheesecake

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