A tangy and creamy recipe: the Lemon cheesecake, lemon curd and crunchy meringues. A fresh, easy-to-make dessert that we love to enjoy at the end of a meal. A cheesecake like a lemon meringue pie!

Lemon always goes well in a cheesecake, with its small tangy touch which brings a little freshness. In this lemon cheesecake, I added lemon in several forms: in the filling (zest and juice) and also in the lemon curd (lemon cream) topped on top.

What ingredients should you plan for this lemon cheesecake?

To make the base of the cheesecake, you will need dry biscuits. I used to take "little brown" cookies, but be aware that any type of dry cookie will do. For the base, you also need melted unsalted butter.

The filling is made, as for all cheesecake, from cream cheese. I always use the Philadelphia because it is not very salty. I complete here with ricotta and crème fraîche for even more creaminess. For this filling, you will also need powdered sugar, a little flour, eggs. The lemon here is incorporated in the form of zest and juice.

Le lemon curd (lemon cream) is made with lemons, eggs, butter and powdered sugar. For the small meringues which decorate the cheesecake, you will need 3 ingredients: egg whites, salt, powdered sugar.

How to make this lemon, lemon curd and meringue cheesecake?

To start the preparation, we carry out the biscuit base. I made this recipe in a 22cm springform pan that I line with baking paper. We simply mix the cookies and add the melted butter. This mixture is packed in the mold, also going up the edges (as in my photos). It is necessary to refrigerate it to solidify everything.

La cheesecake filling is also very easy to prepare. Whisk the cream cheese and the ricotta, then incorporate the other ingredients. I prefer to loosen the eggs a bit with a fork before adding them, they blend in much better that way. Then just bake for an hour.

During this time, we can prepare the lemon curd (you can also do it ahead of time and refrigerate it). To make this lemon cream, pour all the ingredients into a saucepan and heat over low heat without stopping mixing. As soon as the mixture coats the spoon, it's ready! The cooking is stopped by pouring into a container or by immersing the bottom of the pan in cold water. Leave to cool well before using.

To achieve the small meringues (it's optional for this recipe, but it's pretty!), whip the egg whites with the salt. Gradually incorporate the powdered sugar until you obtain a beautiful shiny meringue. This is the “French-style” meringue recipe, it's the simplest. Then we make small domes of meringues using a pastry bag on a baking sheet and put in the oven.

Finally, to serve your dessert, all you have to do is coat the cheesecake with lemon curd then add the crunchy meringues ...

Other recipes to try

If you like this kind of dessert, then I advise you to take a look at these other recipes from the blog: No-bake lemon cheesecakes, Lemon ginger meringue tarts, Lemon raspberry whipped cream cake, Ripe lemon mascarpone pie, Strawberry lemon tiramisu, No-bake strawberry speculoos cheesecake, Chocolate coconut cheesecake, Salted butter caramel cheesecake on chocolate biscuit.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cheesecakes!