We’ve put out some delicious recipes over the years, but if there’s one that stands out as an all-time favourite among readers and our staff, it’s this classic lemon meringue cheesecake slice! The lemon cheesecake here is so smooth and creamy, while the light meringue is perfect on top. The lovely biscuit base has just the right amount of flavour to tie it all together, and the end result is one truly show-stopping slice. You won’t be disappointed with this little baby!

Lemon Meringue Cheesecake Slice

Serves 12 | Prep: 30 minutes | Chill: 4-5 hours (or overnight)

Ingredients

• 250g digestive biscuits, finely crushed
• 125g butter, melted
• 1/4 cup lemon curd
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water, cooled
• 300ml thickened cream
• Finely grated zest and juice of 1 lemon
• Meringue (see below)

Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup caster sugar

Method

1. Line an 18 x 28cm slice pan with baking paper. Mix the crushed biscuits and melted butter in a bowl, then press firmly into the base of the pan. Chill for 20 minutes. Spoon the lemon curd randomly over the base.
2. Beat the cream cheese and sugar in a bowl with electric beaters until smooth. Add the cooled gelatine mixture and beat until just combined. Add the cream, lemon zest and juice, and continue beating until smooth. Spoon over the lemon curd base and smooth the surface. Cover and chill for 4-5 hours until set, or overnight if time permits.
3. To make the meringue, beat the egg whites and cream of tartar until soft peaks form. Add the caster sugar, one tablespoon at a time, beating constantly until thick and glossy.
4. Spoon the meringue over the top of the set cheesecake to cover completely, using the back of a spoon to create decorative peaks. Brown the meringue with a kitchen blowtorch, or place briefly under a hot grill, watching closely so it doesn’t burn.
5. Cut into slices to serve. Store in the fridge.

Tips

• Make sure your cream cheese is properly softened to room temperature before beating, or you’ll end up with a lumpy filling.
• Dissolve the gelatine fully and let it cool slightly before adding it to the cream cheese mixture, so it incorporates smoothly rather than setting in strings.
• If you don’t have a blowtorch, a hot grill works well too, but keep a close eye on it, as meringue can go from golden to burnt in seconds.
• This slice can be made a day ahead, though it’s best to add the meringue topping closer to serving time for the freshest look and texture.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

Can I make this cheesecake slice ahead of time? Yes. The cheesecake base and filling can be made up to a day in advance and left to set in the fridge. For the best appearance and texture, add and brown the meringue topping on the day you plan to serve it.

Why isn’t my cheesecake filling setting properly? This is usually down to the gelatine. Make sure it’s fully dissolved in the boiling water with no lumps, and cooled slightly before adding it to the cream cheese mixture, then chill the slice for the full 4-5 hours, or ideally overnight, before slicing.

Can I use a different biscuit for the base? Yes, digestive biscuits work beautifully here, but plain sweet biscuits or shortbread also make a good base if that’s what you have on hand.

How do I stop the meringue from weeping or turning watery? Make sure the sugar is fully dissolved into the egg whites before you stop beating, and only brown the meringue just before serving rather than well in advance, as it can start to weep if left to sit too long.