Limoncello meringue cheesecake

🍋 Limoncello Meringue Cheesecake Recipe

Ingredients

For the Crust:

• 200g (7 oz) digestive biscuits or graham crackers, crushed
• 100g (1/2 cup) unsalted butter, melted
• Zest of 1 lemon

For the Cheesecake Filling:

• 600g (about 21 oz) cream cheese, softened
• 150g (3/4 cup) granulated sugar
• 3 large eggs
• 200ml (3/4 cup + 1 tbsp) sour cream or crème fraîche
• 2 tbsp all-purpose flour
• 60ml (1/4 cup) limoncello
• Juice and zest of 1 lemon
• 1 tsp vanilla extract

For the Limoncello Curd (optional layer):

• 2 eggs
• 100g (1/2 cup) sugar
• 60ml (1/4 cup) limoncello
• 2 tbsp lemon juice
• 2 tbsp unsalted butter

For the Meringue:

• 3 large egg whites
• 150g (3/4 cup) granulated sugar
• 1/4 tsp cream of tartar or a pinch of salt
• 1/2 tsp vanilla extract (optional)

🧁 Instructions

1. Prepare the Crust

1. Preheat oven to 160°C (320°F).
2. Mix crushed biscuits, melted butter, and lemon zest until evenly combined.
3. Press into the base of a springform pan (about 8 or 9 inches).
4. Bake for 10 minutes, then set aside to cool.

2. Make the Filling

1. Beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, beating well after each.
3. Mix in sour cream, flour, limoncello, lemon zest and juice, and vanilla.
4. Pour over the cooled crust and tap to release air bubbles.

3. Bake the Cheesecake

1. Place the pan in a larger roasting tray and add hot water to create a water bath.
2. Bake for 50–60 minutes until the center is just set but slightly jiggly.
3. Turn off the oven and let it cool inside with the door slightly open.
4. Chill in the fridge for at least 4 hours or overnight.

4. (Optional) Add Limoncello Curd

1. Whisk eggs, sugar, limoncello, and lemon juice in a saucepan over low heat.
2. Stir constantly until thickened (about 7–10 mins).
3. Remove from heat, stir in butter until smooth.
4. Cool and spread over the chilled cheesecake.

5. Prepare the Meringue

1. Whip egg whites and cream of tartar (or salt) until soft peaks form.
2. Gradually add sugar, beating until glossy stiff peaks form.
3. Add vanilla if using.

6. Finish with Meringue

1. Spoon or pipe meringue onto the cheesecake.
2. Use a kitchen torch to toast the meringue or broil briefly under the oven grill.

🍽️ Tips

• For a more intense lemon flavor, increase the limoncello or lemon zest slightly.
• Always chill cheesecake thoroughly for the best texture.
• Use pasteurized eggs for the meringue if not toasting it.