This Gordon Ramsay Lemon Meringue Cheesecake is a showstopping fusion of two classic desserts: zesty lemon meringue pie and rich, creamy cheesecake. With a crunchy biscuit base, a smooth lemon-infused filling, and a fluffy toasted meringue topping, this dessert is a perfect centerpiece for spring, summer, or any celebration.

What is Gordon Ramsay Lemon Meringue Cheesecake?

Gordon Ramsay’s lemon meringue cheesecake is a layered dessert that starts with a buttery biscuit crust, followed by a creamy lemon cheesecake filling, and finished with a light Italian or Swiss-style meringue. The meringue is either torched or baked lightly for a golden finish, giving you texture and flavor in every bite.

Other Gordon Ramsay Recipes

Gordon Ramsay Molten Lava Cake

Why You’ll Love Gordon Ramsay Lemon Meringue Cheesecake

Zesty lemon flavor – Brightens every layer of the cake
Creamy cheesecake base – Rich and smooth with perfect balance

Buttery biscuit crust – Adds crunch and richness
Elegant meringue topping – Light, fluffy, and lightly toasted
Perfect for special occasions – A stunning, layered dessert

Make-ahead friendly – Chill in advance and top before serving

Ingredients Needed to Make Gordon Ramsay Lemon Meringue Cheesecake

For the biscuit crust:

200g digestive biscuits or graham crackers, crushed
100g unsalted butter, melted

1 tablespoon sugar (optional)

For the lemon cheesecake filling:

500g full-fat cream cheese, softened
200g sour cream

3 large eggs
150g caster sugar
Zest of 2 lemons

Juice of 2 lemons
1 tablespoon cornflour or all-purpose flour
1 teaspoon vanilla extract

For the meringue topping:

3 large egg whites
150g caster sugar
½ teaspoon cream of tartar or lemon juice (for stability)

Instructions to Prepare Gordon Ramsay Lemon Meringue Cheesecake

Preheat oven: Set to 160°C (320°F). Line the bottom of a 9-inch springform pan with parchment paper.
Make the crust: Combine crushed biscuits with melted butter and sugar. Press into the base of the pan and chill for 15 minutes.
Prepare the filling: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon zest, juice, vanilla, and flour. Blend until smooth but not overmixed.

Bake the cheesecake: Pour the filling over the chilled crust. Bake for 50–60 minutes, or until the center has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door slightly open.
Chill thoroughly: Once at room temperature, refrigerate for at least 4 hours or overnight.
Make the meringue: In a clean, dry bowl, whisk egg whites until soft peaks form. Gradually add sugar and cream of tartar, whisking until stiff, glossy peaks form.

Top and toast: Spoon or pipe the meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the peaks, or bake at 200°C (390°F) for 4–5 minutes until golden.
Cool and serve: Let rest 10 minutes before slicing. Store any leftovers in the fridge.

What Goes Well With Gordon Ramsay Lemon Meringue Cheesecake

Fresh raspberries or blueberries – Complements the citrus profile

Lemon curd drizzle – Intensifies the lemon flavor
Chilled prosecco or citrusy cocktails – Enhances the brightness
Mint leaves – Adds aroma and contrast

Vanilla bean whipped cream – Extra decadence
Shortbread biscuits – Serve on the side for texture

Key Tips for Making Gordon Ramsay Lemon Meringue Cheesecake

Use room temperature ingredients – Ensures a smooth filling

Don’t overmix the batter – Prevents cracks in the cheesecake
Chill fully before adding meringue – Helps the topping set cleanly
Use a blowtorch for the best meringue finish – Creates beautiful browning

Avoid high oven temps – Bake low and slow for creamy texture
Pipe meringue in swirls or peaks – For dramatic presentation
Clean slices with a hot knife – Wipe between cuts for perfect portions

Creative Variations of Gordon Ramsay Lemon Meringue Cheesecake

Add passionfruit pulp – For tropical notes in the filling
Use a ginger biscuit crust – Adds warmth and spice
Top with lemon zest sugar – For sparkle and zing

Incorporate ricotta in the filling – For a lighter texture
Make individual cheesecakes in jars – Great for parties
Use lime or orange instead of lemon – For citrus variety

Storage Guidelines for Gordon Ramsay Lemon Meringue Cheesecake

Refrigerate covered – Keeps fresh for up to 4 days
Avoid freezing with meringue topping – Freeze only the base without topping
Cover loosely if meringue is toasted – Helps prevent weeping

Reheating Tips for Gordon Ramsay Lemon Meringue Cheesecake

This dessert is best served chilled or slightly cool

Let sit at room temperature for 20–30 minutes before serving
Do not microwave or oven reheat – The meringue may separate or collapse

Nutrition Value (per slice, based on 10 servings):

Calories: 390
Fat: 24g
Carbohydrates: 35g

Sugar: 22g
Protein: 6g
Sodium: 180mg

FAQs

What is the difference between lemon meringue pie and lemon meringue cheesecake?

Lemon meringue pie has a lemon curd filling in a pastry crust, while lemon meringue cheesecake features a creamy, lemon-flavored cream cheese filling over a biscuit base, topped with meringue.

Can I make lemon meringue cheesecake ahead of time?

Yes, the cheesecake can be made a day in advance. Store the cheesecake base chilled and add the meringue topping on the day of serving for the best texture and appearance.

Why does my meringue weep on cheesecake?

Meringue weeps due to overwhipping or excess moisture. Ensure stiff peaks form, avoid high humidity, and add sugar gradually to stabilize the meringue.

How do I toast the meringue without a blowtorch?

You can toast meringue by baking it in a preheated oven at 200°C (390°F) for 4–5 minutes, watching carefully until the peaks turn golden brown.

Final Words

Gordon Ramsay’s lemon meringue cheesecake is a luxurious and refreshing dessert that blends rich, creamy layers with zesty lemon and airy meringue. Perfect for spring celebrations, holidays, or impressing dinner guests, it’s a recipe that balances texture and flavor beautifully in every bite.