Lemon Meringue Cheesecake
Description
A lemon cheesecake topped with billowy Swiss meringue, torched to golden perfection. The tart lemon filling and sweet, pillowy meringue create a classic pairing reminiscent of lemon meringue pie.
Special Instructions
Lemon flavor (choose one): Either zest 4 lemons and cook the zest into the filling, or use 1/2 tsp lemon oil added after cooking.
After cooking: Stir in 8g citric acid. Taste and adjust for tartness.
Meringue: Whisk 3 egg whites and 100g sugar over a double boiler until the sugar dissolves and the mixture reaches 160F. Remove from heat and whip with an electric mixer until stiff, glossy peaks form. Spread or pipe over the fully chilled cheesecake and torch with a kitchen torch. The meringue is best applied and torched shortly before serving so it holds its shape.
Recipe
Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Swiss meringue | 200g | Torch before serving |
Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 452g | 2 × 8 oz bricks (Philadelphia) |
| Sugar | 100g | |
| Kosher salt | 2g | |
| Vanilla extract | 5g | |
| Heavy cream | 130g | |
| Eggs | 3 eggs | |
| Lemon zest OR lemon oil | 24g | Zest 4 lemons (cooked in) OR use 0.5 tsp lemon oil (added after cooking) |
| Citric acid | 8g | Added after cooking -- adjust to desired tartness |
Crust
| Ingredient | Amount | Notes |
|---|---|---|
| Graham crackers | 140g | 1 bag of Honey Maid graham crackers (~140g) |
| Butter (room temperature) | 60g | 4 tbsp |
Instructions
- Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
- Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
- Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
- Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.
Shop Ingredients
Packaging (boards & boxes)
Equipment (first-time setup)
Chef's Note: need a firmer meringue