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This dessert is the perfect combination of creamy cheesecake, lemon curd tart  and a fluffy meringue dressing that will make your taste buds dance with delight.




2 cups shortbread  crumbs

¼ cup melted butter


3 packages (8 ounces) cream cheese, softened

1 cup sour cream


1 cup white sugar

4 large eggs

¼ cup fresh lemon juice

1 medium lemon , grated

1 teaspoon vanilla extract


Meringue topping:

4 large egg whites

¼ cup white sugar

¼ teaspoon cream of tartar (optional)

1 ½ cups lemon curd



Preheat  oven to 325 degrees F (165 degrees C).

Make the base: Mix the biscuit crumbs and melted butter  in a bowl until smooth. Press into  bottom of  9-inch springform pan.

Prepare filling: Beat cream cheese, sour cream and sugar  in a bowl with an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition.Stir in lemon juice, lemon zest, and vanilla until smooth, scraping  bottom and sides of  bowl as needed. Spread the mixture on the bottom of the springform pan.

Bake in the preheated oven for about 1 hour until almost set in the middle. Allow to cool to room temperature for about 1 hour, then refrigerate until completely cool, at least 3 to 4 hours.

Preheat  oven to 375 degrees F (190 degrees C).To make the meringue: Beat the egg whites in a bowl with an electric mixer until soft peaks form. Stir in the sugar and cream of tartar until the mixture is glossy and stiff peaks form.

Spread the lemon curd over the cooled cheesecake. Add the egg whites on top and spread until the quark is completely covered.

Bake in the preheated oven until the meringue is golden brown, about 10 minutes.Remove from  oven and cool, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Do not cover the meringue or it may collapse.

Have fun


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