Yes folks you read it right, Lemon Meringue AND a cheesecake, all rolled into one delectable dessert. We all know I could practically open an all Cheesecake Restaurant and give the Cheesecake Shop a run for their money, and now with no better excuse than my eldest sons birthday, (bless him) and needing to spoil him in a grown up way, I came up with this little treat. His fave? Cheesecake, his second fave? Lemon Meringue Pie, so in a deadly combination of calories, I have mixed the two, forever to become the birthday special in our house. I was hoping to put something up that resembled nutrition, in light of the last few months...but this recipe has both fat and sugar, two of the main food groups, I am led to believe by my tastebuds, so here it is! Make, Eat and Enjoy!
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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Basic Shortbread Base ready to bake Recipe
- 4 Egg Yolk
- 2 lemons, zest
- 200 Grams lime or lemon juice
- 10 Drops doTERRA lemon oil (optional, but wow) BUY
- 500 Grams cream cheese
- 100 Grams Raw Caster Sugar BUY
- 1 Teaspoon cream of tartar
- 160 Grams Raw Caster Sugar BUY
- 4 Egg White
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 the 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.)