No Bake Lemon Meringue Cheesecake

Step 1

Make the Lemon curd:

Step 3

You can make your own homemade Lemon Curd or your favorite store-bought.

Step 5

Prepare the Crust:

Step 7

In a medium bowl, combine together all the ingredients and mix well. Pour into an 8-inch springform pan, then press and pack in tightly into the bottom of the springform pan and about 1 inch up the sides. Freeze for about 20 minutes as you prepare the filling.

Step 9

To Make the Cheesecake:

Step 11

Using a stand mixer fitted with a whisk attachment or a hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, and set aside.

Step 13

Using a hand mixer or a stand mixer fitted with a paddle attachment beat the room-temperature cream cheese and powdered sugar together on medium speed until perfectly smooth and creamy. Make sure there are no large lumps of cream cheese.

Step 15

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the room-temperature sour cream and vanilla extract, then beat for another 2-3 minutes until well combined.

Step 17

Turn your mixer speed to low speed or use a rubber spatula, fold the whipped cream and 3-4 tablespoons of lemon curd into the cream cheese filling. Do not overwork, combine slowly so you don't deflate all the air in it.

Step 19

Remove the prepared crust from the freezer and spread the filling evenly into the crust. Use an offset spatula to smooth down the top. Cover tightly with plastic wrap and refrigerate for at least 6 hours and up to 2 days, overnight is best.

Step 21

Assemble:

Step 23

When you’re ready to serve the cheesecake, Fill a medium saucepan with water about an inch, then simmer over medium-low heat.

Step 25

Combine egg whites, caster sugar, and salt in the stand mixer bowl, then place the bowl over the simmering water.

Step 26

Stir the egg mixture with a rubber spatula until warm and all the sugar has dissolved, this takes around 4 minutes. Make sure you don't cook the egg whites, just heat the egg whites until warm.

Step 28

Remove from the heat, then place the bowl onto the stand mixer fit with whisk attachment. Add the vinegar and beat the egg mixture on high speed until smooth, glossy, and stiff peaks. Add the vanilla extract and continue to mix until incorporated. The mixture should still be very stiff, it won't budge if you flipped it upside down.

Step 30

Carefully remove the cheesecake from the rim, you can use a small knife to loosen the chilled cheesecake from the rim of the springform pan.

Step 32

Transfer the cheesecake to your serving plate, spread an even layer of lemon curd, then top with swiss meringue. Finally, use a blow torch to toast the meringue until golden brown.