Lemon Meringue Cheesecake – No Bake

For the lemon curd

Place a small heatproof glass bowl over a saucepan of simmering water. Place, granulated sugar, lemon zest, lemon juice, and egg yolks into the glass bowl. Whisk till combined, constant whisking prevents the egg yolks from curdling. Whisk till the mixture thickens, remove from the heat. Add in the cubed butter, and whisk till the butter has melted into the curd. Pour the curd into a bowl and cover with cling wrap directly on top of the curd to prevent a skin from forming. Set aside to cool.

For the cheesecake

Stir the crushed biscuits and butter together. Pour into a 20cm springform pan and pack in very tightly. Freeze for 30 minutes as you prepare the filling. Using a hand mixer whip the cream into stiff peaks on medium-high speed. In a separate bowl beat the cream cheese and sugar together on until smooth and creamy. Add the icing sugar, sour cream, and vanilla extract. Beat for 2–3 minutes until combined. Next fold in the whipped cream and cooled lemon curd into the cheesecake filling until combined. Pour the filling into the crust and smooth the top using the back of a spoon. Cover with cling film and refrigerate for 6 hours or overnight. To make the swiss meringue, beat egg whites and castor sugar in a heatproof bowl, place bowl over saucepan of simmering water – bowl should not touch water. Beat until slightly thickened. Transfer mixture to a cool bowl and beat on high speed for further 5 minutes until stiff peaks form. Spoon meringue over the set cheesecake, and lightly brown with a blow torch. Enjoy! Recipe by Tocka Blog Enjoy,