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Lemon passion fruit cheesecake with mini meringues
Serves: 10
Prep time: 40 minsTotal time: 
Recipe photograph by Kris Kirkham
Lemon passion fruit cheesecake with mini meringues
This zesty cheesecake is inspired by everyone's favourite retro pudding, lemon meringue pie
Serves: 10
Prep time: 40 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
487Kcal
Fat
31gr
Saturates
17gr
Carbs
43gr
Sugars
32gr
Fibre
1gr
Protein
9gr
Salt
1.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g digestives, crushed
- 125g butter, melted
- 2 x 280g tubs full fat soft cheese
- 150g caster sugar
- grated zest and juice of 2 lemons
- 3 large eggs, plus 2 egg yolks (keep the whites for the meringues)
- 3 passion fruit, pulp sieved to remove seeds
For the mini meringues
- 2 large egg whites
- 100g caster sugar
- yellow food colour gel (optional)
Step by step
Get ahead
Make the cheesecake the day before serving. Leftovers keep for 2-3 days in the fridge. The meringues can be stored in an airtight container for a couple of weeks.
- Grease a 23cm springform tin, making sure that the base is flattest-side uppermost (if there’s a lip, it’s tricky to remove the cheesecake to serve).
- Mix the biscuit crumbs and butter together, and press into the base and about three-quarters of the way up the sides of the springform tin. Chill in the fridge for 30 minutes, or 15 minutes in the freezer. Preheat the oven to 160°C, fan 140°C, gas 3.
- Beat the soft cheese together with the sugar and lemon zest, then add the eggs and egg yolks, one at a time, until smooth. Add the lemon juice and passion fruit pulp. Pour into the case and bake on a tray for about 50 minutes. It should be set but still with a slight wobble. Carefully run a knife between the edge of the tin and the biscuit crust to release it. Turn off the oven, prop the door ajar and leave the cheesecake to cool in the oven. Cover and chill for 4 hours or until cold.
- To make the meringues, preheat the oven to 150°C, fan 130°C, gas 2 and line a large baking tray with baking paper. Whisk the egg whites with a pinch of salt until stiff, then gradually beat in the sugar until the meringue is smooth, shiny and firm. Spoon into a piping bag fitted with a plain round or star nozzle, or use both if you prefer. (For stripy meringues, you can paint lines of food colouring down the inside of the bag beforehand.) Pipe mini meringues onto the tray and bake for about 45 minutes until they are crisp and peel easily off the baking paper. Leave to cool in the turned-off oven.
- To serve, loosen the cheesecake from its tin and slide onto a serving plate. Pile on the mini meringues just before serving.