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Gordon Ramsay Lemon Meringue Cheesecake

Gordon Ramsay Lemon Meringue Cheesecake
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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.

Ingredients

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

  • 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.

Find it online: https://gordonramsayeats.com/gordon-ramsay-lemon-meringue-cheesecake/