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Lemon Meringue Cheesecake: A dairy-free treat with layers of tangy lemon cream

Lemon Meringue Cheesecake: A dairy-free treat with layers of tangy lemon cream

Unveil a culinary masterpiece with this Lemon Meringue Cheesecake, a dairy-free dessert that combines the creamy texture of cashew-based cheesecake with the tangy burst of homemade lemon curt. replaces the word nice with emptypped with a soft, toasted meringue, each layer of this cheesecake offers a unique taste experience, making it a perfect dessert for those who love a mix of tart and sweet flavors. The biscuit base adds a crunchy texture that complements the sweetness of the filling, creating a delicious contrast in every bite.

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Why you'll love it: This cheesecake is a fantastic alternative for anyone looking for dairy-free or vegan dessert options without sacrificing the luxurious feel of a traditional cheesecake. The lemon curd offers a bright citrus flavor that contrasts with the richness of the cashew cream cheese, while the meringue adds a light, airy texture that melts in your mouth. The combination of these elements results in a refreshing but delicious dessert.

Perfect occasion: This lemon meringue cheesecake is a great choice for celebrations such as birthdays, anniversaries or any other festive gathering. It's especially suited to spring and summer events, where its light, refreshing flavors can really shine. Serve it at a family dinner, a special brunch, or as a show-stopping dessert at your next dinner party.

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Decorating Tips:

  1. Garnish with sliced ​​lemon slices or curls for an elegant finish.
  2. Sprinkle the top with crushed cookies to add texture and enhance the flavor of the crust.
  3. Arrange some edible flowers or fresh mint leaves around the cheesecake for a pop of color and a touch of sophistication.
  4. Lightly dust the edges with powdered sugar for a snowy effect that contrasts nicely with the toasted meringue.
  • Ingredients:
    • Base:
      • 300g digestive biscuits (gluten-free optional)
      • 150g dairy-free butter/margarine, melted
    • Lemon cream:
      • Juice and zest of 2 large lemons
      • 150g powdered sugar
      • 60g coconut cream
      • 3 tablespoons cornstarch mixed with water
      • A pinch of turmeric for color
    • Cheesecake filling:
      • 200 g cashew nuts soaked overnight
      • 400 g of dairy-free fresh cheese
      • 100g of icing sugar
      • 1 teaspoon of vanilla extract
      • Additional coconut cream if necessary
    • Meringue topping:
      • 220 ml aquafaba (chickpea brine)
      • 100g caster sugar
      • 1/2 teaspoon cream of tartar
  • Instructions:
    1. Prepare the base: Grind cookies into fine crumbs, mix with melted butter, press into a lined 8″ cake pan. Freeze.
    2. Make lemon cream: Mix the lemon juice, zest, sugar and coconut cream in a saucepan. Stir in cornstarch mixture. Heat until thickened. Cool and set aside.
    3. Cheesecake filling: Mix the drained cashews with the cream cheese, sugar, vanilla and coconut cream until smooth. Spread dollops of lemon cream on the base. Refrigerate overnight.
    4. Meringue: Whip the aquafaba with the sugar and cream of tartar until stiff peaks form. Spread over the cheesecake. replaces the word nice with emptyrch lightly to toast.
    5. Serve: Garnish with the remaining lemon curd, slice and enjoy!

Dig into this lemon meringue cheesecake for a refreshing and indulgent treat that's sure to dazzle at any dining table. Savor the burst of lemon and creamy, dreamy texture in every delicious bite!

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