Lemon Meringue Cheesecake Recipe, It Simply Melts in Your Mouth

Desserts are the cherry top of a meal, and many people cannot resist them. The preferences are different, but it seems that the cheese cake is among the top desserts in the whole world. Why it should not be, savory, sweet, cheesy with a little bit of tart completely melting in your mouth.

The History of Cheese Cake

The cheese cake is native to Greece. It dates back to about 2,000 B.C., and the proof for that are the excavated cheesecake molds on the Greek island of Samos. This dessert is not a cake, but a baked cheese custard pie with a crust that was given to athletes for better energy during the first Olympic Games in 776 B.C.

The oldest Greek recipe of this dessert has been offered by the writer Athenaeus from 230 A.D. But, the taste with which we are familiar today dates back from the 18th century. The one that we most like today, the New York Style cheesecake, is believed to be created by Arnold Reuben (1883-1970). He first tried the cheese pie when he was invited to a dinner party and he liked it so much that he experimented with the recipes and thus created the well-known NY Style cheesecake.

In this modern way of living we need to turn to more healthy recipes that are gluten and dairy free, and because of that we have the perfect recipe for you that will provide all that and still have the amazing taste of the cheesecake.

A Recipe of Gluten and Dairy Free Lemon Meringue Cheesecake

Needed Ingredients:

For the Crust:

  • 1 cup of coconut flour

  • Half a cup of coconut oil

  • 4 tablespoons of honey

  • 1 teaspoon of vanilla extract, gluten-free

For the Filling:

  • 3 eggs

  • 4 to 8 ounce packages of cream cheese, dairy-free

  • 1/3 cup of sour cream, dairy-free

  • 3 tablespoons of lemon juice

  • ¾ cup of honey

For the Meringue:

  • 7 egg whites

  • 1 ¼ cups of honey

  • A pinch of tartar cream

  • 1 teaspoon of vanilla extract, gluten-free

Preparation of the crust:

First preheat the oven to 325 degrees and then line a pie tin with parchment paper. In a bowl mix the honey, vanilla, and coconut oil. Beat everything nicely, and then add the coconut flour. Mix everything again on a medium speed. Pour the dough in the pie tin and spread it evenly.

Preparation of the filling:

Beat the sour cream and cream cheese and then add the honey and mix everything once again. In a separate bowl beat in the eggs, one at a time, and then include the lemon juice. Include the resulting mixture with the other one and mix everything nicely.

Preheat the oven, and spread the filling over the dough, and bake it for an hour. Cool it on a wire and once it is cooled, put it in the fridge for around 3 to 4 hours.

Preparation of the meringue:

Remember to preheat the oven to 375 degrees F.

Then beat the egg whites with an electric mixer till a foamy mixture is being created. Next, add the cream of tartar and continue with the beating. In the end include the honey and beat till the mixture is thick enough. Finally, add the vanilla extract, and beat quickly again. The resulting mixture spread it onto cool cheesecake.

Place the pie in the oven and bake for 10 to 15 minutes. Set it aside to cool off and when it reaches the room temperature put it in the fridge for an hour.

Enjoy the delicious and healthy pie!



Other sources included: