A twist on the classic lemon meringue cheesecake 18



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This innovative recipe will make you want to do a little dance. Experience the brilliant combination of lemon meringue pie and cheesecake in one delightful slice.

Prep Time: 20 minutes – Chill Time: 5 hours – Serves: 12 people 


  • 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)


  1. Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into base of pan. Chill for 20 min. Spoon lemon curd randomly over the base.
  2. Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.
  3. Spoon Meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.


  • Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Add 3/4 cup caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy.

Source: That’s life! 

Do you like cheesecake or meringue pie better? Will you try this delicious combination? Share with us below.



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Originally published here

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  1. Robin N Peter Vaughan hey Uncle & Robbie this sounds yummy, might have to try it ,.I’ll have a bit & take the rest out to the nursing home ????? the nurses would probably eat it all .xx lol

  2. Get a box of White Wings lemon cheesecake and a can of Golden Circle crushed mixed fruit. Follow the instructions but for a twist, place the lemon sauce in the centre and drain the crushed fruit well and place it round the edges and then sprinkle cinamon over the whole thing. Delish. That’s going to be my Christmas dessert but I am going to have to get two boxes…it goes fast.

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