Lemon Meringue Smoked Cheesecake

Serving: 10Cook Time: 105MPrep Time: 20MDifficulty: Medium

June 08, 2019

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! 


Ingredients: 

Base:

300g Digestive or Ginger Nut Biscuits 

100g melted butter 

Filling:

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

Meringue Topping:

3 Egg Whites

175g Caster Sugar


Method:

  1. Start by setting your Traeger to 200f/ 93c
  2. Top and tail the 6 lemons for the juice, and cut each into 3 equal round slices. 
  3. Lay on a baking tray and sprinkle with a little brown sugar. 
  4. Pop the tray into the smoker and leave for around 30 Minutes. Check the Lemons have gone soft and juicy. 
  5. Pop the now soft and juicy slices into a sieve and squish the juice into a bowl. 
  6. Add the Lemon Zest & Traeger Simple syrup to the mix and give it a taste.
  7. Pop that in the fridge whilst you do the rest. 
  8. Whilst the Lemons are smoking, load up a food whizzer with the biscuits and blitz until a fine breadcrumb texture. 
  9. Melt the butter and slowly add that to the biscuits as you mix. 
  10. Grease (with butter) and Line the bottom of a 25cm loose bottomed cake tin or spring form tin with greaseproof paper. 
  11. 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. 
  12. Once compressed pop in into the fridge to chill for around 30 mins. 
  13. 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. 
  14. Add the smoked lemon juice and whizz to combine. 
  15. Once you've finished smoking the lemons turn the Traeger up to 320f/ 160c. 
  16. Pour the mixture over the now chilled biscuit base and put on a shallow tray and into the Traeger (320f/ 160c)
  17. 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.

Meringue top: 

  1. Tip the egg whites (with a pinch of salt) into a bowl/ stand mixer with a whisking attachment.
  2. Start slowly whisking to establish proper air bubbles. It should be around 2 mins. 
  3. Increase to a medium speed for a further minute, then increase to a high speed, continue whisking until you have stiff peaks. 
  4. Slowly add the sugar one tablespoon at a time until you have a stiff and glossy mixture. 
  5. 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! 
  6. Turn the Traeger down to 300f/ 150c. 
  7. Put the cheesecake back in and immediately reduce the temperature to 285f/ 140c. 
  8. Leave that for 30 mins, check the meringues are set and a light golden colour.
  9. Turn off the Traeger, leaving the cheesecake in. Let that cool, in the Traeger for 30mins. 
  10. Pop in the fridge. 

 

Cut into decent wedges and devour. 

 

 

 

 



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