Cheesecake style lemon meringue tart
Hi my foodies
I wanted to eat a cheesecake with lemon meringue without cooking that I had tasted in a small Berko tea room in Paris , I fell in love with the cheesecake.
Given the current situation, I decided to do it myself without a recipe just with a photo.
I absolutely wanted a cheesecake without gelatin with a light little sweet cream, the cheesecake is a dessert, very sweet and stuffy.
I had to reduce the sugar because I was going to make a lemon cream and the mernge so all this associated with sugar.
I imagined my own cream cheesecake that has good hold, smooth without gelatin. I went to the store, bought my ingredients and came across an ingredient that will solve my problem which is the whipped cream fixer that allows for a firm and aery whipped cream. I conclude that it can solve my problem and I want to test.
My whipped cream fixer
Frankly I am so proud of the result in terms of taste that by aesthetics, I love too much, everyone loved it.
I passed every step of the cheesecake , everything was run properly, I found the right balance for sugar for each layer which gives a perfect combination.
The combination of different layers is just amazing.
The cheesecake is light, you feel the lemon well dosed, sweet as it should but I think we can still decrease a little sugar (just a little) replacing the speculos with another biscuit type shortbread.
If I had to write it down, I would give it 8.90/10 (the boring girl who doesn't want to put a 9), there's always things to improve.
It is essential to make all the cheesecake except the meringue the old or at least 5 hours in advance to allow the preparation to rest in the refrigerator.
The motto was respected, a simple recipe, a little longer, we have more preparation and delicious. It's up to you to judge, I'm confident.
- Simple to make.
- Quite simple preparations.
- Perfect for kids.
- Can be done in a pastry shop with the children.
- Cheap to make.
- a beautiful combination of taste.
- light and aerating.
- delicious, sweet just right.
Recipe cheesecake pie pie lemon meringue without cooking and gelatin
For a circle 20 cm in diameter.
For the crispy base
- 230g of biscuit speculos or shortbread type Norman , Breton
- 85g butter
For the cheesecake cream
- 450g Philadelphia cheese
- 250 ml liquid cream
- 140g icing sugar
- half a vanilla bean (optional)
- 1 chantilly fixer bag (you can do without but this will allow to have a firm cream)
- a tablespoon of lemon zest
For the lemon curd
- 2 lemons and 1 lime (or 3 yellow lemons)
- 4 eggs
- 115g caster sugar
- 30g butter
- 100g sugar
- 30g water
- 50g egg whites (2 small eggs)
Before you start:
- Put your bowl and whisk in the fridge or freezer
- your liquid cream should be cold.
- Crush your cookies and melt the butter.
- Mix the crushed cookies with the melted butter.
- Arrange the mixture evenly with the back of a spoon (crushed cookies - melted butter) at the bottom of the intermet circle placed on a baking sheet covered with parchment paper.
- Once completed, reserve it at room temperature
For the cream cheesecake
- Put Philadelphia cheese in a bowl to soften it
- Zester the 3 lemons, you remove a teaspoon of lemon zest to add to the cheesecake cream and the rest, you reserve it for the lemon cream.
- Mix the icing sugar, whipped cream fixer bag and vanilla beans recover in the vanilla bean.
- Add the liquid cream to your cold bowl and using a food processor whisk at mid-speed.
- As soon as the whipped cream starts to rise, add the Philadelphia cheese, whisk at high speed for 15 seconds to obtain a homogeneous mixture.
- Add the mixture (sugar - whipped cream fixer - vanilla) to the whipped cream and whisk at high speed until your cream becomes firm. Be careful to keep an eye on your cream to prevent it from falling back. Be careful to keep an eye on your cream to prevent it from falling back.
- Add the tablespoon of lemon zest and mix with a maryse (flat plastic tip spatula).
- Arrange the cheesecake cream in your circle above the crispy base in a flat and homogeneous manner with a maryse.
- Set aside in the fridge.
For the Lemon curd
Zest and squeeze the lemons. Put the juice with the sugar and eggs in a saucepan and cook over medium heat while stirring. Bring the mixture to the boil (it should thicken).
Remove from the heat, add the butter in parcels and mix vigorously.
Pour the lemon curd over the cooled tart base and leave to crust for about 15 minutes.
- Leave to cool.
- Spread the lemon cream evenly in your circle over the cheesecake cream.
Keep it cool overnight to have a cheesecake that holds well without gelatin.
For the meringue
- Pour the sugar into the centre of a small saucepan and gently add the water on top.
- Heat over medium-high heat, while monitoring with a thermometer.
- When the syrup reaches 114°C, start beating the egg whites at full speed.
- Once the syrup has reached 118°C, remove the pan from the heat.
- Gently pour the syrup in a thin stream over the side of the bowl while continuing to beat but at a low speed (to avoid splashing, among other things).
- Whip at high speed until completely cooled. Your meringue should be smooth and shiny.
- Pipping your meringue on your cheesecake.
- Burn it with a blowtorch
Keep the cheesecake in the fridge covered with clingfilm to prevent it from taking the odors of other foods.
The refrigerator comes out 30 minutes before tasting.
Meringue tips without thermometer
- I realized my meringue without thermometer, my technique was to put water in a glass, to find out if the syrup has reached 114oC, I take with the tip of a knife syrup in the pan that I plunge into my glass, if when the syrup flowed into the water forms one or filaments, the syrup reaches the right temperature.
- Second techniques to be sure, after putting the tip of the knife in water, take the tip with the remaining syrup, touch it with your fingers, if it forms filaments, the syrup is ready.
- Don't try to make an Italian meringue with too little white, it won't work.
- If you have sugar on the sides of your pan during cooking, use a damp brush to remove it.
- You start beating the egg whites when the syrup is at 114° C so that they are sufficiently stiff when you pour the syrup. You should see the whip marks in the egg whites. If your egg whites are not stiff enough, wait a little while before pouring the syrup (which you will have removed from the heat). And if the whites are already stiff but the syrup is not yet ready, turn the power of your robot to minimum.
- If your egg whites have risen too high when you pour your syrup, they may become grainy (or even partly fall off afterwards). On the contrary, if they have not been beaten enough, they will fall back once the syrup has been added.
- Sugar syrup should not be allowed to exceed 121° C. You risk having sugar lumps forming in your bowl or syrup freezing on the branches of your whisk.
- Pour your syrup well in a single stream (all the syrup must flow in the same place). To do this: place your pan against one of the edges and let the syrup flow against the wall of the bowl while lifting your pan (the edge always against the top of the bowl wall).
- You can colour your meringue with a blowtorch or put it in the oven at 230°C. The aim is not to cook it but to colour it.
- You can freeze a cake that contains Italian meringue, but do not freeze it if you still want to work or poach it. You will not get the desired result.
- To make a successful meringue: there should be no traces of yolk (fat prevents them from rising) and it is better if the whites are at room temperature.