This is my version of Bomb Alaska for the winter. The burned meringue is hiding a creamy baked cheesecake and a generous layer of homemade lemon curd. This dessert strikes a perfect flavor balance between sweet and tangy with different textures ranging from creamy to crispy.
The main element of this dessert is the cheesecake which is an all season dessert for me. I love to top the cheesecake with seasonal fruits or berries. Sometimes I like to have it plain or with maple syrup. But my latest addiction is lemon curd. I love how the lemon curd cuts through the creamy richness of the cheesecake. So I decided to use the combination for this dessert.
You can find my lemon curd and Italian meringue recipes on this blog. Always use freshly squeezed lemon juice for best results when making lemon curd. And you can make lemon curd ahead of time. They keep well in the refrigerator for up to a week or more if you bottle it properly. I always have a jar or two of lemon curd in my fridge. I think it is a good way to use up lemons when they are in abundance.
The Italian meringue, even though made out of a lot of sugar, is not over powering at all. Instead it balances the textures of a dessert. In this dessert this is also the sweet element. A thick meringue coating is used here to cover the entire cheesecake while the generous layer of tangy lemon curd cuts through the sweetness perfectly, making you want to go for more.
Cheesecake needless to say is creamy and cheesy which is very neutral so you can pair it with other flavors as you wish. This is a simple cheesecake with just cream cheese, eggs and sugar. But I have made the biscuit base a little bit thicker than I usually would. Because I needed a lot of crunch to balance out all the soft textures piled on top of each other. And an extra pinch of salt in the biscuit crumb, which will enhance it’s flavor even more.
The meringue recipe makes about a two cups which is a little too much for this dessert. But the leftover can be used to make meringue kisses. Just pipe small dollops and bake for about 2 hours at a law temperature (150 °C) until crispy and lightly browned. These crispy meringues are perfect to be served with tea or coffee or served as a separate dessert, paired with some cream and berries.
This dessert is best eaten on the same day of making as the meringue will not last long and cannot be refrigerated. Also once sliced, the lemon curd will start oozing. This is why I make a small cheesecake so this could be finished in one sitting. Perfect for a group of 4 – 6 people. For a larger group, you can double this recipe without a problem.
Try this out when you want to please a crowd next time. It will definitely be a show stopper !
- 8-6 Digestive biscuits
- 1/4 cup sugar
- 1/4 tsp. salt
- 3 tbsp. melted butter
- 250 g cream cheese
- 2 large eggs
- 1 teaspoon of baking powder
- 50 ml of milk
- 3/4 cup of icing sugar (sifted)
- Preheat oven to 160 ºC.
- Prepare a 6 inch baking tin or a ring, lined with parchment paper.
- Melt the butter and let cool down.
- Place digestive biscuits in a food processor and process until fine. (or place the biscuits in a plastic bag and beat with a rolling pin)
- Add sugar and process to combine.
- Add melted butter and process until crumbs come together.
- Use the crumb mix to create a base in the tin or ring by pressing evenly. No need to cover the sides. Place this in the fridge until you prepare the cheesecake batter.
- In a bowl of a mixer, fitted with paddle attachment, cream the cream cheese until soft.
- Add the icing sugar and continue to mix.
- Add one egg at a time clearing after each addition.
- Finally add the milk and baking powder and stir until smooth.
- Pour in to the prepared tin or ring.
- Bake for about 1 hour until top is firm and center is still just wobbly.
- Remove the cake from the oven and let cool down in the tin.
- Once cooled, unmold the cheesecake on to a serving platter.
- Spread lemon-curd on the top of the cheesecake and smooth out.
- Pipe or spread the meringue over the cheesecake and the lemon curd starting from the outside.Once the whole cake is covered, pile some more meringue over the top and give some texture using the back of the spoon.
- Lightly brown the meringue with a blow torch.
- Best served on the same day.
- Store in a cool place covered for up to two days