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Lemon Meringue No Bake Cheese Cake

By Good Chef Bad Chef

 

Preparation : 15 min Resting : -
Cooking : - Equipment :
Difficulty :
Rating :
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Serves 6 :
Biscuit Base
300 g Digestive biscuits
150 g Butter, melted
Meringue
2 ½ Tbsp. sugar
2 to 3 Tbsp. water
100 g egg white
Cheesecake
500 g Philadelphia cream, at room temperature
100 g Icing sugar
300 ml Double cream
2 Lemons: Juice of 2, Zest of 1
3 Tbsp. Castor sugar
3 Drops Yellow food colouring
Biscuit Base
1

In the FOOD PROCESSOR bowl, process the biscuits & butter. 

2

Press into the base of a parchment lined spring form cake tin evenl.Put into the refrigerator to set.

Cheesecake
1

In the FOOD PROCESSOR bowl, blend the Philadelphia cream, icing sugar, cream, sugar & zest

2

When blended add the juice & food colouring and continue blending until combined. Scrape down and restart if necessary

3

Remove the biscuit base from fridge & add the cheesecake mixture

4

Put back into refrigerator to set

Meringue
1

Insert the whisk into the stainless steel bowl. Choose option WHISK

2

Add the egg whites (remove the cap to give the egg whites air) and set time to 3 minutes 30 secs on speed 5.

3

When whites start to form, add the sugar gradually

4

Whisk until egg whites are fluffy

5

Remove the cheesecake from the fridge & add the Meringue mixture to the top

6

Use a blow torch to colour.

© Video and recipe by Good Chef Bad Chef

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Sara Conforto

so easy and its very tasty. i love making this cheese cake