Yes folks you read it right, Lemon Meringue AND a cheesecake, all rolled into one delectable dessert. Make, Eat and Enjoy! You could definitely substitute lemon juice and zest with lime juice and zest...just saying.
This recipe was originally published in 2009. I was still working at Thermomix HQ. This has now been updated in 2020. Covid related baking strikes again.
Try some of our other delectable cheesecake recipes listed below, always impressive!
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- 1 Batch Basic Shortbread Base ready to bake Recipe
- 4 Egg Yolks
- 2 lemons, zest finely grated
- 200 Grams lime or lemon juice
- 10 Drops doTERRA lemon oil (optional, but wow) BUY
- 500 Grams cream cheese, cubed
- 100 Grams Raw Caster Sugar BUY
- 1 Teaspoon cream of tartar
- 160 Grams Raw Caster Sugar BUY
- 4 Egg Whites
Preheat oven to 160°C fan forced. Line the base of a springform tin with baking paper and set aside.
Make the shortbread base and press into the prepared tin. Bake 15 minutes and remove.
Meanwhile, without cleaning, place all filling ingredients into the Thermomix bowl and blend 20 sec/speed 7. Scrape down sides of bowl and repeat if necessary.
Pour into base and cook for 30 minutes or until set in the center. You don't want it browned at all, just set. Cool to room temperature or overnight in fridge. You could cook this part in the Combi-steam oven if you have one.
To make meringue place cream of tartar and egg whites into a clean, dry Thermomix bowl.
Whip 6 min/50°C/Butterfly/speed 3 as you introduce the sugar through the hole in lid. Take your time, a large amount of sugar at once will collapse the whites.
Dollop the meringue over the top of the cheesecake and 'tizzy' it up until you are happy with it. Torch it with a kitchen torch until peaks are golden. (it is basically cooked as it is whipping so don't worry about that.)