Lemon Meringue Pie Cheesecake Recipe

Step 2. Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan. Step 3. Beat cream cheese, sour …

Ratings: 159
Calories: 483 per serving
Category: Lemon Desserts

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Lemon Meringue Pie is a classic dessert… Graham crust, creamy tart lemon filling with a fluffy meringue topping. This recipe combines all of …

Rating: 4.8/5(18)
Total Time: 1 hr
Category: Dessert
Calories: 428 per serving

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Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is …

Rating: 5/5(2)
Total Time: 2 hrs 30 mins
Category: Cheesecake
Calories: 569 per serving
1. Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
2. Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
3. Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake). Remove cake from oven and place in fridge for 4 hour to chill.

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Lemon Meringue Pie Cheesecake Method. Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into the base of …

Estimated Reading Time: 2 mins

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The cheesecake starts with a simple crust made from crushed vanilla wafer cookies. It is then filled with a classic cheesecake filling that has been flavored with lemon curd and freshly grated lemon zest. Once the cheesecake has baked, cooled, and chilled overnight, it is time to prepare the meringue topping.

Rating: 4.5/5(6)
Category: Dessert, Cake
Cuisine: American
Total Time: 9 hrs 30 mins

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Advertisement. Step 2. Stir graham cracker crumbs and oil together in a medium bowl. Press evenly into the bottom of a 9-inch springform pan. Step 3. Using a hand-held electric mixer, beat cream cheese, yogurt and 2/3 cup sugar together until smooth. Add eggs, one at a time, beating well after each addition.

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7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined. 8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9. Pour the cheesecake batter into the crust. 10.

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Add in flour, sour cream and lemon zest and mix until smooth. Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours. Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.

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Bake 10 minutes and set aside to cool. Reduce oven temperature to 325 degrees. In a large bowl, stir cream cheese and sugar together until smooth and combined. Stir in vanilla and lemon extracts. Add in one egg at a time and stir in completely before adding in the next egg. Scrape edges and stir in lemon zest.

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1. First, make sure the oven temperature is set to 325. 2. Then you will get a large mixing bowl and mix in the biscuit crumbs with the melted butter. Make sure to press the mixture into the bottom of the oiled spring pan. 3. Meanwhile, whisk cream cheese and sour cream in another bowl until creamy and smooth.

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This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. I used three small lemons, which yielded about 1/2 c. …

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STEP 1. Heat oven to 160C/140C fan/gas 3. Grease a 25cm loose-bottomed or springform round tin with a little oil, and line the base and sides with a double layer of baking parchment. Mix the biscuit crumbs and melted butter, then press into the bottom of the tin. Bake for 10 mins.

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Lemon curd and fluffy marshmallow meringue frosting make this Lemon Meringue Cheesecake the perfect dessert for lemon lovers. Enjoy a creamy cheesecake with the taste of lemon meringue pie. Every bite is creamy, delicious, and bursting with lemon flavor.

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Set aside to cool slightly. Using a stand mixer (if you have one) with the paddle attachment, beat the cream cheese and sugar together on medium until creamy and smooth. Add the lemon zest, lemon juice mixture and sour cream and beat through until fully combined. Scrape down the sides with a spatula.

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For the Lemon Cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the cream cheese, sugar, cornstarch OR flour on medium-low speed until smooth and creamy, about 2-3 minutes. Use a rubber spatula to scrape down the sides and bottom of the bowl.

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To make meringue, beat egg whites in the small bowl of electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Continue to beat for a further 3 minutes, or until thick and glossy. Spoon meringue into a piping bag fitted with a 15mm star nozzle. Pipe meringue over cold cheesecake, as pictured.

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Crust. Combine the crumbs, sugar and butter and press into a 9½ inch pie pan. Bake in a 350F (180C) oven for about 7 minutes, then cool to room temperature and place in the fridge to cool. Pie. Beat cream cheese until smooth and then add the sweetened condensed milk and lemon juice and beat well.

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Frequently Asked Questions

How to make a perfect lemon meringue pie?


  • Pre-heat the oven to 180C/350F/Gas 4.
  • First make the pastry. ...
  • Tip the pastry onto a work surface and roll out to a 3mm thickness. ...
  • Take the pastry-lined tin out of the fridge and trim the excess pastry. ...
  • Line the pastry case with parchment and fill with baking beans. ...
  • Remove from the oven and reduce the temperature to 170C/340F/Gas 3½.

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How do you make lemon meringue pie?

Recipe: Lemon meringue pie on the Thanksgiving table is a beautiful sight

  1. Set a pot of water on the burner and bring to a boil. ...
  2. In an electric mixer, whisk the egg whites, cream of tartar, and sugar until blended. ...
  3. Turn on the broiler. ...
  4. Fill the baked pie shell with lemon curd, smoothing the top evenly. ...

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Does anyone have a recipe for lemon meringue pie?

Lower oven temperature to 350°F.

  • On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. ...
  • Preheat oven to 400°F.
  • Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. ...
  • Lower oven temperature to 350°F.

How long is meringue good for on a lemon pie?

Storing Lemon Meringue Pie for Short-Term Use

  • Cooling rack
  • Refrigerator
  • Knife

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