There's something magical about the smoked/ grilled lemon flavour i've been playing with recently. The sharp edge mellows to be a smooth citrus flavour with a nice tang.
Takes a bit of time but this Baked Lemon Meringue cheesecake recipe is 100% worth making as it's an awesome way to chill out and get involved in the cooking process, let the weeks stress dissolve into a show stopping cheesecake!
300g Digestive or Ginger Nut Biscuits
100g melted butter
500g Cream Cheese
150g Caster Sugar
4 whole eggs, Plus 2 egg yolks (save the whites for the Meringue)
100ml of Sweet Smoked Lemon Juice (around 6 lemons)
2 Tablespoons of Brown Sugar for the Juice
25ml Traeger Simple Syrup
1 lemon for Zest
3 Egg Whites
175g Caster Sugar
- Start by setting your Traeger to 200f/ 93c
- Top and tail the 6 lemons for the juice, and cut each into 3 equal round slices.
- Lay on a baking tray and sprinkle with a little brown sugar.
- Pop the tray into the smoker and leave for around 30 Minutes. Check the Lemons have gone soft and juicy.
- Pop the now soft and juicy slices into a sieve and squish the juice into a bowl.
- Add the Lemon Zest & Traeger Simple syrup to the mix and give it a taste.
- Pop that in the fridge whilst you do the rest.
- Whilst the Lemons are smoking, load up a food whizzer with the biscuits and blitz until a fine breadcrumb texture.
- Melt the butter and slowly add that to the biscuits as you mix.
- Grease (with butter) and Line the bottom of a 25cm loose bottomed cake tin or spring form tin with greaseproof paper.
- Spoon the biscuit mix into the bottom of the tin pressing it down to around 12mm/ 1/2 an inch thick (you might have too much biscuits but save it for a crumb later.
- Once compressed pop in into the fridge to chill for around 30 mins.
- Clean out the food processor and add the cream cheese and whizz till smooth gradually add the sugar and keep whizzing, Add (one at a time) the 4 whole eggs plus 2 yolks until smooth and combined.
- Add the smoked lemon juice and whizz to combine.
- Once you've finished smoking the lemons turn the Traeger up to 320f/ 160c.
- Pour the mixture over the now chilled biscuit base and put on a shallow tray and into the Traeger (320f/ 160c)
- You'll see the colour darken slightly from the outside in. You want a little wobble in the middle it should take around 45 mins.
Once it's done remove and let it chillout for a bit whilst you make the meringue.
- Tip the egg whites (with a pinch of salt) into a bowl/ stand mixer with a whisking attachment.
- Start slowly whisking to establish proper air bubbles. It should be around 2 mins.
- Increase to a medium speed for a further minute, then increase to a high speed, continue whisking until you have stiff peaks.
- Slowly add the sugar one tablespoon at a time until you have a stiff and glossy mixture.
- Spoon the mixture into a piping bag and pipe onto the top of the now slightly chilled cheesecake. Do small peaked blobs, do swirls, it's up to you and your chance to get creative!
- Turn the Traeger down to 300f/ 150c.
- Put the cheesecake back in and immediately reduce the temperature to 285f/ 140c.
- Leave that for 30 mins, check the meringues are set and a light golden colour.
- Turn off the Traeger, leaving the cheesecake in. Let that cool, in the Traeger for 30mins.
- Pop in the fridge.
Cut into decent wedges and devour.