Luscious Vegan Lemon Meringue Cheesecake with toasted meringue!
My best vegan cheesecake recipe meets lemon meringue pie all stacked up and layered like a cake!
I’ll admit there are quite a few recipes needed to make the Vegan Lemon Meringue Cheesecake
But believe me it is worth it the effort!
WATCH THE VIDEOFOR HOW TO MAKE THIS LEMON MERINGUE CHEESECAKE
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Notes for Success:
Most people ask me about the cream of tartar addition that I have listed as an ingredient in the aquafaba meringue
This is not 100% necessary but it does help the stability of the final meringue.
So yes the recipe can be made without it, however you may not have as many days shelf life for the icing as I did.
Additionally a candy thermometer is needed to cook the sugar syrup for the meringue
When measuring cornstarch for the custard recipe I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
Vegan Lactic acid is a must for me when I make cheesecakes to mimic the authentic tang of cow cream cheese
Leave it out of use apple cider vinegar in same amount if you do not have it
Tofutti Cream Cheese has been the best brand for my BAKED recipes *not sponsored
I have not had success with any other brand in BAKED recipes; for some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
Although I recently tried Violife again with good results, I think they have changed their formula
Many of my molded cold preparation cakes I cannot live without Acetate Cake strips
Well worth the investment as is a blowtorch to toast meringues
Yield: Serves 10 people
Lemon Meringue Cheesecake
Prep Time
2 hours
Cook Time
1 hour
Total Time
3 hours
Ingredients
For the Lemon Custard
- Plant Milk 1 cup (237ml)
- Lemon Juice ½ cup (118ml)
- Water ¾ cup (177ml)
- Tumeric less than 1/8 teaspoon for color *optional
- Sugar ¾ cup (150g)
- Cornstarch 5 Tablespoons (40g) *see notes
- Lemon Zest from 2 large lemons approx 2 Tablespoons
- Vanilla Extract 2 teaspoons (10ml)
for the cheesecake
- Vegan Cream Cheese *see notes 12ounce (339g)
- Firm Tofu 4ounces (113g) * see notes
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g) *see notes
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk 6fl oz (177ml)
- Vegan Lactic Acid 1 teaspoon *see notes
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
For the Aquafaba Meringue Icing
- Aquafaba ~ the water from a 1 can of chickpeas (1 can = 3/4 cups liquid)
- Granulated Sugar ½ cups (100g)
- Water 4 Tbs (60ml)
- Cream of Tartar ¼ teaspoon
Instructions
- Preheat the oven to 350° & prepare your 2-7″ cake pans with pan grease and a parchment paper liner.
- Prepare the lemon cake recipe as per the instructions on that recipe post, then divide the batter evenly amongst your prepared pans
- Bake immediately in the preheated oven for approximately 25-30 minutes or when you gently press the centers they are springy to the touch.
- Cool in the pans until you can safely touch without burning yourself then turn the cakes out onto a cooling rack to cool the rest of the way.
- Next prepare the cheesecake by combining all the ingredients together in the food processor and process smooth
- Pour the batter into a greased and parchment lined 7″ cake pan and bake in a water bath ion the preheated 350°F oven for 1 hour.
- Once the hour is up, turn the oven off but leave the cheesecake in for another 60 minutes to cool slowly.
- Once the cakes and the cheesecake have completely cooled to cold (typically let the cheesecake set overnight)
- Prepare the lemon custard by combining the sugar and the cornstarch together in a heavy bottom medium sauce pot, add the lemon juice, lemon zest, water and plant milk and a pinch of turmeric for color if desired
- Cook over medium high heat whisking constantly to avoid scorching the bottom
- Once it comes to a full boil remove it from the heat and add the vanilla extract
- Set up your cake as shown in the video tutorial with a layer of lemon cake on the bottom, the cheesecake layer on top of that and then pour the hot custard over the cheesecake layer.
- Place the other sponge cake layer on top of the hot custard and refrigerate everything for at least an hour until set and cool.
- Prepare the aquafaba meringue by whipping the aquafaba with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time
- Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat. Once it boils do not stir or agitate the pot
- Attach a candy thermometer and cook to 240°F
- It should take about 10 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks.
- Slowly pour the hot sugar syrup into the whipping meringue until it is all incorporated and then you can immediately ice your lemon cheesecake with it!
- Toast it with a blowtorch for that toasted look!
Notes
Lemon Meringue Cheesecake must be kept refrigerated and will stay fresh in the refrigerator for up to 6 days.
