Lemon Meringue Cheesecake (no bake)

This no-bake lemon meringue cheesecake is a refreshing celebration of bright, creamy flavours layered with glossy lemon curd (shop-bought!) and crowned with a delicate swirl of Swiss meringue.

📝 Ingredients

• 2.8 ounces (80g) butter
• 8.8 ounces (250g) shortbread, digestives or graham crackers
• 12.3 ounces (350g) white chocolate, broken into pieces
• 1 cup (240ml) heavy cream (double cream) (fridge cold)
• 14.1 ounces (400g) full-fat cream cheese (room temperature)
• 8.8 ounces (250g) mascarpone cheese (room temperature)
• 2 tablespoons icing sugar (powdered sugar)
• 2 tablespoons lemon zest (packed) (roughly two large lemons)
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 6.3 ounces (180g) lemon curd (add more if you want)
• 7.8 ounces (220g) caster sugar or granulated sugar
• 4 egg whites from large eggs
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (or a large pinch)

👨‍🍳 Instructions

1. 1--- Prepare the base ---
2. 2Line the base of an 8-inch (20cm) springform tin with baking paper. The easiest way is to place a sheet over the base, clamp the sides shut, then trim the excess paper for a neat finish.
3. 3Melt the butter in the microwave in a heatproof bowl until fully melted. Set aside.
4. 4Crush the cookies in a food processor or sealed bag with a rolling pin until they resemble a sand-like texture.
5. 5Add the melted butter to the crushed cookies and mix until evenly combined.
6. 6Spoon the mixture into the tin and use the back of the spoon to press it down firmly and smooth it out into an even layer. Place the tin in the fridge to firm up while you make the cheesecake filling.
7. 7--- Prepare the filling ---
8. 8Melt the white chocolate in the microwave or over a double boiler until completely smooth with no lumps. Set aside to cool slightly while you prepare the filling.
9. 9Using the whisk attachments of your mixer, whip the cold double cream to soft peaks.
10. 10In a separate large bowl, combine the room-temperature cream cheese, mascarpone, icing sugar, lemon zest, lemon juice and vanilla extract.
11. 11Using the same whisk attachments (no need to wash them), whisk the mixture until it’s completely smooth and creamy, with no lumps or graininess.
12. 12Next, add the soft-whipped cream. Using low speed, whip the mixture until it’s quite firm and holds its shape well. Be careful not to overwhip, or it may turn grainy.
13. 13Finally, pour in the slightly cooled melted white chocolate.
14. 14Whisk gently until the mixture is silky smooth. Again, be careful not to overwhip.
15. 15Spoon the cheesecake mix on top of the cookie base. Add it in three parts, smoothing each layer as you go to avoid any air pockets.Chill the cheesecake in the fridge for at least 6 hours, but overnight is best for perfect firmness.
16. 16--- Add the lemon curd topping ---
17. 17Once the cheesecake has set, spread the lemon curd evenly over the top. If your curd feels a bit stiff or jelly-like, warm it gently in the microwave for a few seconds, just enough to loosen it. Then, give it a good whisk to smooth out any lumps before spreading. Chill the topping whilst you make the meringue.
18. 18--- Make the Swiss meringue topping ---
19. 19Attach the whisk attachment to a stand mixer or an electric hand mixer.
20. 20Fill a saucepan with at least 5cm/2" of boiling water. Place a bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Alternatively, if you have a double boiler, use that.
21. 21Add the caster sugar (or granulated sugar) and egg whites to the bowl. Make sure you have a hand whisk ready.
22. 22Over medium heat, whisk the egg white and sugar mixture continuously until all the sugar has melted. Expect the mixture to become very foamy as it heats up.
23. 23To check if the sugar has melted, quickly dip your fingertips into the mixture and feel for any graininess. Alternatively, if you have an instant-read thermometer, the temperature should read around 71C/160F.Typically, this process takes around 5 minutes.
24. 24Transfer the hot egg and sugar mixture to the grease-free bowl of a stand mixer. If you're using an electric hand mixer, transfer the mixture to a grease-free, large mixing bowl.
25. 25Beat the meringue mixture on medium-high speed for 1-1.5 minutes until it starts to build a little volume. Then, add the cream of tartar, vanilla extract and a generous pinch of salt.
26. 26Continue beating until the meringue turns pure white with glossy, stiff peaks that hold their shape. Stop as soon as you reach this stage, as overbeating might cause graininess.It should take approximately 3-4 minutes with a stand mixer on medium-high speed and a little longer with an electric hand mixer.
27. 27--- Top with meringue ---
28. 28Spoon or pipe the meringue over the curd, swirling it into dramatic peaks.
29. 29Torch lightly until golden. Keep the flame moving to avoid burning. A gentle pass is all it needs for a caramelised finish.