Gordon Ramsay’s Lemon Meringue Cheesecake Recipe

This Gordon Ramsay’s Lemon Meringue Cheesecake Recipe is a velvety and tangy recipe, which is made with a buttery shortbread crust and bright lemon curd. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes of active time.

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Gordon Ramsay’s Lemon Meringue Cheesecake Recipe Ingredients

For the crust:

• 240g shortbread cookie crumbs
• 60g melted butter

For the filling:

• 680g cream cheese (softened)
• 240g sour cream
• 200g sugar
• 4 eggs
• 60ml fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

For the meringue topping:

• 4 large egg whites
• 50g white sugar
• 1.25g cream of tartar (optional)
• 360g lemon curd

How To Make Gordon Ramsay’s Lemon Meringue Cheesecake

1. Make the crust: Preheat your oven to 325°F (165°C). In a small bowl, mix the shortbread cookie crumbs and melted butter until fully combined. Press the mixture firmly and evenly into the bottom of a 9-inch (23cm) springform pan.
2. Mix the filling: In a large bowl, beat the softened cream cheese, sour cream, and sugar with an electric mixer until completely smooth. Add the eggs one at a time, mixing on low speed after each addition until just combined. Gently stir in the lemon juice, lemon zest, and vanilla extract.
3. Bake the cheesecake: Pour the filling over the prepared crust. Bake for 1 hour, or until the center is almost set but still has a slight wobble.
4. Cool and chill: Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour. Then, transfer it to the counter to cool completely. Refrigerate for at least 4 hours, or preferably overnight.
5. Make the meringue: When ready to serve, preheat the oven to 375°F (190°C). In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and cream of tartar, and continue to beat until stiff, glossy peaks form.
6. Assemble and toast: Carefully spread the lemon curd over the top of the chilled cheesecake. Spoon or pipe the meringue over the lemon curd, creating decorative swirls. Bake for 8-10 minutes, watching closely, until the meringue is beautifully golden brown. Let it cool for at least 1 hour before serving.

Recipe Tips

• How do I prevent my cheesecake from cracking? Cracks are usually caused by over-baking or cooling too quickly. To prevent them, don’t overmix the filling (which incorporates too much air), and follow the cooling instructions carefully—letting it cool slowly in the turned-off oven is key.
• How do I know when the cheesecake is done? The cheesecake is ready when the edges are set, but the center 2-3 inches still jiggles slightly like Jell-O when you gently nudge the pan. It will continue to set as it cools.
• How do I get perfect, stiff meringue? Make sure your mixing bowl and beaters are completely clean and free of any grease. Even a tiny speck of fat (or egg yolk) can prevent the egg whites from whipping up properly. The cream of tartar also helps stabilize the meringue.
• Can I use store-bought lemon curd? Absolutely. Using a good-quality store-bought lemon curd is a great time-saver for this recipe.

What To Serve With Lemon Meringue Cheesecake

This cheesecake is a showstopper on its own. It needs very little accompaniment, but it pairs nicely with:

• A handful of fresh raspberries or blueberries
• A cup of black tea or coffee to balance the sweetness

How To Store Lemon Meringue Cheesecake

Refrigerate: This cheesecake must be stored in the refrigerator. Cover it loosely (a cake dome is ideal to protect the meringue) and store for up to 4 days. Freeze: Freezing is not recommended for this cheesecake, as the meringue topping does not freeze and thaw well.

Lemon Meringue Cheesecake Nutrition Facts

• Calories: 317 kcal
• Carbohydrates: 30g
• Protein: 7g
• Fat: 19g
• Saturated Fat: 11g
• Sodium: 250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Lemon Cheesecake Recipe
• Gordon Ramsay Molten Lava Cake Recipe
• Gordon Ramsay Chocolate Cake Swiss Recipe