Let's see, where do I start with this wonderful combination of cheesecake and homemade marshmallow fluff? Hmmm…. heaven?! It was my husband's birthday this week and whenever it's a special occasion, I always try to make something from the heart. I saw several cheesecake recipes for lemon meringue. BTW, lemon meringue pie is my husband's favorite dessert. Hence, the idea to make something similar but on an extravagant level.
I had previously made a marshmallow fluff for another dessert and wondered what a combination of the two would taste like. Well, there's only one way to find out! And bang that's how Lemon Marshmallow Meringue Cheesecake was created.
This cheesecake is a pun on Lemon Meringue Pie turned into a Lemon Meringue Cheesecake.
BTW, for an alternate flavour, replace the lemon juice with a form of chocolate to make a s'mores cheesecake! - sorry no recipe for this yet, it's TBA.
Tips & Tricks to Making this Lemon Marshmallow Meringue Cheesecake
For the best graham cracker crust for this Lemon Marshmallow Meringue Cheesecake use fresh graham cracker crumbs. If your graham cracker crumbs have been sitting in the pantry for some time, ditch them and get some fresh ones. There's nothing worse than biting into a stale tasting crust.
When making the graham cracker crust, follow the directions on the box. And, before pouring the cheesecake on the crust, make sure that the crust has cooled down sufficiently as you don't want to melt the cheesecake batter or make cheesecake soup.
Preparing your Whisk Attachment
If it's one thing that I've learned, when you are whisking egg whites, you need to make sure that your whisk is clean and doesn't contain any grease from a previous batter preparation. If there is grease on the whisk, this will prevent the egg whites from forming stiff peaks. And you need stiff peaks for this recipe.
To ensure that your whisk is grease-less, wash it thoroughly. Then take a paper towel containing vinegar and wipe all the blades and let dry completely before using the whisk.
Homemade Marshmallow Meringue
Don't skimp on making your own meringue, you'll regret it. The first time I made my own marshmallow meringue, I nearly fell off my chair. This recipe for marshmallow meringue is a little messy, but worth it. It sets up perfectly for a fantastic topping to this lemon marshmallow meringue cheesecake.
Once you have made the marshmallow meringue, spread a layer on the cheesecake. You will then need to place the remaining marshmallow meringue in to a piping bag to make the rosette swirls. Use one third for the first layer and reserve two thirds for the rosettes. Of course, if your not interested in making it fancy, just dollop the meringue.
Once you have finished making the rosettes, take a torch and toast the tops like you would marshmallow. I used a butane torch like this one here to torch the meringue to a beautiful golden brown color.
Before you can sink your teeth into this cheesecake, you'll need to refrigerate it overnight. This will allow the cake to rest for easy slicing.
Store leftovers refrigerated in an airtight container for a maximum of 7 days. You can also freeze for later. Because you won't be able to slice the cake when it's frozen, make sure that you slice the cake into individual servings before you place it in to the freezer. When you want to have a little treat, thaw out a piece in the fridge for 24 hours and then serve and enjoy.
Drop a comment below if you made this Lemon Marshmallow Meringue Cheesecake. I’d love to see your pictures as well as know what you thought. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatulaLooking for other lip smacking recipes? Click here to search the site for some great inspiration. Don't miss a post, ever, subscribe now to get updates right to your inbox.
Lemon Marshmallow Meringue Cheesecake
- 1 ½ cups graham cracker crumbs
- ⅓ cups butter melted
- ½ cups shredded coconut
- ⅓ cups sugar omit if using sweetened coconut
Cream Cheese Filling
- 3 pkgs cream cheese
- 150 g icing sugar
- 1 ¾ cups heavy cream
- 2 lemons juice only
- BasePre-heat oven to 350 degrees. Using a 8" spring form pan, combine all ingredients and press the mixture down using the back of a spoon. Bake for 15 minutes. Set aside and let cool.
- Cream Cheese Filling
- Place the cream cheese in a bowl of a stand mixer fitted with a spatula attachment and begin to soften the cream cheese. On medium low setting Add powdered sugar a little bit at a time. Start to add the cream a little bit at a time.
- Once you have added all the cream switch to a whisk attachment. Whisk on medium until thickened. Pour cream cheese mixture on cooled graham crust. Spread the cream cheese topping so that the surface is level. Refrigerate until you are ready to pour the first layer of meringue on top.
- Before you put the meringue on, take a knife and run it along the inside edge of the spring form pan to loosen the cheesecake from the sides of the pan. (of course, if I had thought of it, I would have lined the diameter of the pan with a liner). Release the cake from the sides of the pan so that it is ready for the meringue topping. You can leave it on the base of the pan.
- Marshmallow MeringueBefore you begin make sure that the bowl and whisk attachment are cleaned thoroughly and are not greasy. Any grease will cause the egg whites not to fluff up. Place water, sugar and corn syrup in a small saucepan and stir together. Heat up on medium high. Do not stir contents from this point onward.
- In the meantime, place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. When the sugar syrup reaches 220 degrees Fahrenheit begin to whisk the egg whites on high until they form soft peaks. Once the sugar mixture reaches 240 degrees Fahrenheit remove it from the stovetop and using a small ladle pour a little bit at a time in the egg white mixture. (You may need to return the sugar mixture on the warm burner to keep it from cooling and stiffening. ) Do not stop the mixer to do this just reduce the speed a little bit. Keep adding the sugar mixture until all is gone and the egg whites have fluffed up.
- Add in the vanilla extract. Keep mixing on high until the egg whites have fluffed up and are shiny and stiff. Let sit for about 20 minutes.
- Using a spatula spread a layer of the marshmallow meringue on the cheesecake. Place remaining meringue in an piping bag fitted with a large star attachment. Using the rim of a small glass plan where the rosettes will go along the outer rim. Pipe out the rosettes along the outer edge of the cheesecake, then pipe more rosettes on the inside, placing each new one between two rosettes previously made until finally you only have the center left. Pipe a final rosette in the middle. Then pipe around the rosettes to fill any gaps., edge etc...
- Using a kitchen torch, toast the marshmallow fluff as desired. Refrigerate for about 3-4 hours or overnight.