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San Sebastian cheesecake with lemon and meringue: a citrus delight with a soft top

San Sebastian cheesecake with lemon and meringue: a citrus delight with a soft top

Immerse yourself in the zesty world of our San Sebastian Lemon Cheesecake, which combines the creamy richness of cheesecake with the bright, tangy notes of fresh lemon, topped with a fluffy, light meringue. This dessert combines creamy textures and vibrant flavors, making it a sophisticated and refreshing treat.

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Why you will love this recipe: The natural tartness of the lemon contrasts with the richness of the cream cheese and heavy cream, providing the perfect balance, neither too heavy nor too sweet. The meringue topping adds a delicious textural contrast: crispy on the outside and marshmallow-soft on the inside. It is a beautiful dessert as pleasing to the eye as it is to the palate.

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Perfect occasion: This cheesecake is ideal for celebrations, spring and summer gatherings or any occasion requiring a special dessert. It is particularly suitable for festive dinners or as a spectacular finale to a festive meal.

Decorating Tips: After flambéing the meringue, garnish the top with thin lemon slices or zest for an extra pop of color and flavor. A few edible flowers or mint leaves can also enhance the visual appeal and add a touch of elegance.

  • Ingredients:
    • For the cheesecake:
      • 400 g of fresh cheese
      • 120g caster sugar
      • 3 eggs
      • 10 g vanilla sugar, extract or paste
      • 240 g heavy cream (33-34% fat)
      • 20 g cornstarch
      • Juice and zest of two lemons
    • For the meringue:
      • 50 g egg whites
      • 125 g of sugar
      • 45g of water
      • 1/2 teaspoon citric acid
  • Instructions:
    1. In a blender, combine all cheesecake ingredients until smooth. Pour into a 16cm baking tin lined with parchment paper.
    2. Bake in a preheated oven at 220°C for approximately 35 minutes. Let cool completely.
    3. For the meringue, combine the sugar and water in a saucepan over medium heat. When the syrup reaches 107°C, start beating the egg whites. At 115°C, add the citric acid to the syrup. When it reaches 123°C, remove from the heat and slowly pour into the beaten egg whites. Continue beating for 3 to 5 minutes.
    4. Apply the meringue to the cooled cheesecake and flambé until golden brown.
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Enjoy your delicious San Sebastian Cheesecake with Lemon and Meringue!

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