Cheesecake Factory Lemon Meringue Cheesecake

Cheesecake Factory Lemon Meringue Cheesecake

Cheesecake Factory Lemon Meringue Cheesecake

⏱4h 30m
👥12
🔥600 cal
Hard
🍽️French
This is a premium take on the classic, utilizing high-end ingredients and advanced techniques for an exceptional flavor and texture. Expect a bright, tangy lemon flavor and a perfectly smooth, airy meringue.
1 1/2 cups Speculoos cookies-finely ground
7 tbsp European-style butter-melted
1/4 cup Demerara sugar
1/4 tsp Sea salt-flakes
32 oz Italian mascarpone cheese-softened
See all 15 ingredients ↓
(0 reviews)
⏱4h 30m
👥12
🔥600 cal
Hard
🍽️French
This is a premium take on the classic, utilizing high-end ingredients and advanced techniques for an exceptional flavor and texture. Expect a bright, tangy lemon flavor and a perfectly smooth, airy meringue.
Instructions
  1. Preheat oven to 300°F (150°C).
  2. Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
  3. Bake crust for 15-18 minutes. Let cool completely.
  4. In a double boiler, gently heat Egg yolks and Sugar until warm and slightly thickened. Remove from heat and whisk in Mascarpone cheese until smooth.
  5. Whisk in Lemon juice, Lemon zest, Vanilla bean paste, and Heavy cream. Pour over cooled crust.
  6. Bake in a water bath for 75-90 minutes, or until the edges are set and the center is *barely* wobbly.
  7. Let cool completely in the oven with the door ajar, then refrigerate for at least 24 hours.
  8. In a copper bowl, beat Egg whites with Cream of tartar until soft peaks form.
  9. Gradually add Superfine sugar, beating until stiff, glossy peaks form. Beat in Lemon extract. This is your Meringue.
  10. Spread Meringue evenly over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue, creating artistic swirls and peaks.
  11. Refrigerate for at least 1 hour before serving.
Instructions
  1. Preheat oven to 300°F (150°C).
  2. Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
  3. Bake crust for 15-18 minutes. Let cool completely.
  4. In a double boiler, gently heat Egg yolks and Sugar until warm and slightly thickened. Remove from heat and whisk in Mascarpone cheese until smooth.
  5. Whisk in Lemon juice, Lemon zest, Vanilla bean paste, and Heavy cream. Pour over cooled crust.
  6. Bake in a water bath for 75-90 minutes, or until the edges are set and the center is *barely* wobbly.
  7. Let cool completely in the oven with the door ajar, then refrigerate for at least 24 hours.
  8. In a copper bowl, beat Egg whites with Cream of tartar until soft peaks form.
  9. Gradually add Superfine sugar, beating until stiff, glossy peaks form. Beat in Lemon extract. This is your Meringue.
  10. Spread Meringue evenly over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue, creating artistic swirls and peaks.
  11. Refrigerate for at least 1 hour before serving.
Nutrition per serving
Calories 600

Ratings & Reviews

--
0 reviews
5
4
3
2
1

Comments

You May Also Like

Aunt Petunia's Pickled Beet & Blood Orange Salad preview
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier preview
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding preview
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing preview
Grandpa Silas’s Oyster and Spinach Stuffing
5.0
The Governor's Grand Marnier Crème Renversée preview
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava preview
The Governess's Pistachio Rosewater Baklava
No reviews yet