Cheesecake with lemon curd and meringue
Cheesecake with lemon curd and meringue: A Fragrant Delight
If you are looking for a dessert that combines the fresh flavors of lemon with the creaminess of cheese and the sweetness of meringue, you have found the perfect recipe! This cheesecake with lemon curd and meringue is not only delicious but also a true feast for the eyes, thanks to its attractive appearance. It's ideal for special occasions, but you can easily prepare it to treat your family on an ordinary day. I will guide you step by step on how to make it, providing useful tips, nutritional information, and some interesting variations.
General Information:
- Preparation time: 30 minutes
- Baking time: 55 minutes
- Total time: 1 hour and 25 minutes
- Servings: 12 servings
Ingredients:
*For the dough:*
- 140 g butter (at room temperature)
- 100 g sugar
- 5 egg yolks
- 5 tablespoons milk
- Zest of 1 lemon
- 1 teaspoon baking soda (or baking powder quenched with lemon juice/vinegar)
- Approximately 350 g flour
*For the filling:*
- 500 g cottage cheese (preferably mixed or well-drained)
- 200 g lemon curd (you can also use homemade)
- 200 g sour cream
- 3 medium eggs
- 3 tablespoons semolina
- 3 packets vanilla sugar
- 1 vial rum essence
- 50 g raisins (optional)
*For the meringue:*
- 5 egg whites
- 150 g sugar
- 1 teaspoon vinegar
Step by step:
1. Preparing the dough:
Start by preparing the dough. In a large bowl, mix the soft butter with the sugar and vanilla sugar until you get a creamy mixture. Add the egg yolks one at a time, mixing well after each. It is important that the ingredients are at room temperature to combine evenly.
Then, add the lemon zest and milk, mixing continuously. Quench the baking soda with a little lemon juice or vinegar and incorporate it into your mixture. Gradually add the flour and knead a homogeneous dough that no longer sticks to your hands. This will be the base of your cake, giving it a pleasant texture.
After obtaining the dough, wrap it in plastic wrap and refrigerate for 1 hour (or 20 minutes in the freezer). This step is essential as it helps the dough to firm up and makes it easier to roll out later.
2. Preparing the filling:
While the dough cools, you can prepare the filling. In another bowl, mix the cottage cheese with the sugar and vanilla sugar until it becomes a fine mixture. Add the eggs one at a time, mixing well after each. Then, incorporate the lemon curd, sour cream, semolina, and rum essence. This filling will bring a note of freshness and an intense aroma to your cake.
If desired, you can also add raisins to the filling for extra sweetness and texture. Make sure to mix gently using a spatula to keep the air in the mixture.
3. Preparing the meringue:
To prepare the meringue, ensure that the bowl and utensils used for the egg whites are completely clean and dry. Start by beating the egg whites with a pinch of salt and vinegar until they form soft peaks. Then, gradually add the sugar, one tablespoon at a time, continuing to mix until you obtain a stiff and shiny meringue. It is important that the sugar is completely dissolved and not gritty to the touch.
4. Assembling the cake:
Preheat the oven to 180°C. Line a 35x25 cm baking tray with butter and parchment paper. Remove the dough from the refrigerator and roll it out into an even sheet, not too thick or too thin. Place it in the tray, ensuring it covers the bottom well.
Pour the cheese filling over the dough and level it with a spatula. Sprinkle the raisins (if using) here and there. Bake the cake for about 45 minutes, until the filling is firm and lightly browned.
5. Baking the meringue:
Once the cake is done, remove it from the oven and cover it with the meringue, spreading it evenly on top. Put the cake back in the oven for another 10-15 minutes or until the meringue turns a light brown color but is still soft inside.
6. Cooling and serving:
Let the cake cool completely in the tray, then transfer it to a serving platter. You can serve it plain or with a berry sauce for a flavor contrast. A slice of cheesecake with lemon curd and meringue pairs perfectly with a cup of tea or coffee, turning any moment into a special one.
Practical tips:
- Make sure the cottage cheese is well-drained to avoid excess water in the filling.
- If you want an even more intense lemon flavor, you can add a few drops of fresh lemon juice to the filling.
- The meringue can be flavored with vanilla essence for an even more complex taste.
- For a decorative touch, you can add a few slices of candied lemon on top of the meringue before placing it in the oven.
Nutritional information:
This cake is an excellent source of protein from the cottage cheese and eggs, while the lemon provides a boost of vitamin C. However, it is important to consume in moderation as it contains sugar and fats from the butter.
Frequently asked questions:
1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but the cake will be less creamy.
2. Can I replace the lemon curd with another filling?
Absolutely! You can use fruit jam or even a mixture of cheese with vanilla for another delicious variation.
3. How long does the cake last?
The cake lasts in the refrigerator for 3-4 days, but it is best within the first 2 days after preparation.
In conclusion, the cheesecake with lemon curd and meringue is a dessert that not only impresses with its taste but also with its appearance. Whether you choose to prepare it for a special occasion or simply to delight your family, this dessert will surely become one of your favorites. Bon appétit!
Ingredients: Dough: 140 g butter, 5 egg yolks, 5 tablespoons milk, 100 g sugar, zest of 1 lemon, 1 teaspoon baking soda or baking powder activated with lemon juice/vinegar, approximately 350 g flour. Filling: 500 g cottage cheese, 200 g lemon curd, 200 g sour cream, 3 medium eggs, 3 tablespoons semolina, 3 sachets vanilla sugar, 1 vial rum essence, 50 g raisins. Meringue: 5 egg whites, 150 g sugar, 1 teaspoon vinegar.
