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Gordon Ramsay Lemon Meringue Cheesecake Recipe

Gordon Ramsay Lemon Meringue Cheesecake Recipe

My Gordon Ramsay-style lemon meringue cheesecake recipe — a buttery biscuit base, a creamy baked lemon filling, and a toasted meringue top.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 7 hours
Total Time 8 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Base:
  • 250 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • Filling:
  • 600 g full-fat cream cheese room temperature
  • 150 g caster sugar
  • 3 large eggs room temperature
  • 150 ml soured cream
  • Zest of 3 lemons
  • Juice of 2 lemons
  • 2 tbsp plain flour
  • Meringue:
  • 3 large egg whites
  • 150 g caster sugar
  • 1/4 tsp cream of tartar

Method
 

  1. Preheat oven to 170°C / 150°C fan / Gas 3. Press biscuit and butter mix into a lined springform tin, chill 15 minutes.
  2. Beat cream cheese and sugar, add eggs one at a time, then soured cream, lemon zest, juice and flour.
  3. Pour over base, bake in a water bath 55–60 minutes.
  4. Cool in the turned-off oven 1 hour, then chill at least 6 hours.
  5. Whisk egg whites and cream of tartar to soft peaks, add sugar gradually to stiff and glossy.
  6. Top chilled cheesecake with meringue, toast with a blowtorch or under a hot grill.
  7. Serve immediately.

Notes

A water bath gives even heat and helps prevent cracking.
Cool the cheesecake slowly in the turned-off oven.
Add the meringue close to serving for the best texture.
Un-meringued cheesecake freezes well for up to 2 months.