Lemon Meringue Burnt Basque Cheesecake

Serves 8-10 Prep Time 15 minutes   Cook Time 30 minutes   Rated:

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A naturally gluten free Burnt Basque Cheesecake layered with tangy lemon curd and topped with fluffy toasted meringue for the ultimate citrus dessert.

I had a lemon cheesecake a while back at a noted winery in the Swan Valley. I was ultimately disappointed by the lack of lemon, so much so that I came straight home and made this the next day. I didn't write it down at the time, so had to make it again! (Shame that!) 

It is naturally gluten free and takes everything you love about the iconic Spanish cheesecake and gives it a bright, citrusy makeover. You can taste and even see the lemon in its bright colour! With its deeply caramelised exterior and irresistibly creamy, almost molten centre, it's layered with luscious lemon curd and finished with clouds of toasted meringue for the perfect balance of richness and zing.

Unlike traditional cheesecakes, there's no biscuit base, no water bath and no fuss, just a beautifully rustic dessert that's meant to crack and caramelise. It's an elegant centrepiece that's surprisingly easy to make, making it perfect for entertaining, special occasions or simply treating yourself to something extraordinary.

Serving Suggestions

Serve chilled with extra lemon curd for an even bigger citrus hit.  

Top with freshly grated lemon zest just before serving.

Add fresh raspberries, blueberries or strawberries for a pop of colour and freshness.

Serve with softly whipped cream or crème fraîche.

Pair with a strong espresso or Earl Grey tea.

Finish with candied lemon slices or edible flowers for a stunning presentation.

Enjoy with a chilled glass of limoncello or sparkling wine for a celebratory dessert.

Prepare the day before serving—the flavour and texture become even more luxurious overnight.

 

Need

Do

1  

Premake the Lemon Butter, it needs to be cool before using.

2  

Preheat oven to 240°C and double line base and sides of a 8 inch springform tin. Set aside.

3  

Place chocolate and 100g of the cream into the Thermomix bowl and melt 5 min/50°C/speed 1. You will need to stop partway through and make sure all the chocolate is beneath the blades.

4  

Add juice, lemon oil, lemon zest, cream cheese, salt, sugar, and eggs, and blend 30 sec/speed 6. Scrape down sides of bowl and repeat if necessary.

5  

Add remaining cream and blend 10 sec/speed 8.

6  

Pour mixture into the prepared tin and tap on the bench to level. Place on a tray and into the oven for 23-25 minutes. The cheesecake will look burnt (duoh) but will still be very jiggly in the middle.

7  

Cool to room temperature on a wire rack before wrapping well and transferring to the fridge for at least 12 hours, but longer is better.

8  

When ready to serve, prepare the meringue.

9  

Place the egg whites and cream of tartar into the Thermomix bowl and whip 6 min/40°C/Butterfly/speed 3/MC off.

10  

Add the sugar all at once into the bowl, ensuring it doesn't get caught on top of the butterfly.

11  

Whip 7 min/50°C/Butterfly/speed 3/MC off.

12  

Spread on top of the cold cheesecake and make big sweeping strokes with a spatula to get some texture. Use a high powered kitchen torch to toast the meringue until you are happy with it.

13  

This can be refrigerated after the meringue toasting. It will keep in the fridge for up to a week, but that is not likely! It is so good.

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Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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