Lemon Meringue Cheesecake | The Best Lemon Cake Recipe (2024)

FAQs

Why is my lemon cheesecake not setting? ›

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

Just like when you under cook it, placing a lemon meringue pie in the refrigerator after baking can cause the meringue topping to “weep." If you do have leftovers that you'd like to save, it's okay to refrigerate! Just know the texture may slightly change.

Our Test Kitchen recommends following the recipe, beating, and baking as written. The watery layer between the meringue and the filling (weeping) is usually caused by undercooking.

The Cheesecake Factory Lemon Meringue Cheesecake (1 slice) contains 120g total carbs, 120g net carbs, 45g fat, 0g protein, and 1170 calories.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

A cheesecake is a make-ahead cake in the sense that you have to make it ahead. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or (ideally) overnight.

Avoid storing the pie outside of the refrigerator for more than 2 hours. Once you've served a few slices of the pie, return the remaining pieces to the refrigerator to prevent bacteria growth. Never leave the pie sitting at room temperature for long periods of time.

If you have leftover meringues, you can store them at room temperature or in the freezer for up to 1 month. If it's a warm or humid day, place your meringues in the fridge for 30 minutes first to make sure they're cool.

Once the meringue is golden, the pie can be returned to the freezer for a few minutes if you are unable to serve it right away. Or, pack the completed pie in an airtight container to freeze for up to 2 weeks. Place the re-frozen pie in the refrigerator for 30 minutes to soften before slicing.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue.

How to stop lemon meringue from weeping? ›

Add cornstarch to the meringue to stabilize it.

Add about 1 tablespoon (15 ml) of cornstarch into the meringue as you're whipping it so it will absorb some of the extra moisture. If you're making more than one batch of meringue, add more cornstarch to balance it out.

A meringue is done baking when it releases easily when gently lifted from the baking sheet. If it's close, keep checking every 5 to 10 minutes.

yep. sponge cake in the bottom, obviously. I mean, this is one of the best cheesecake I've ever eaten, even frozen. Our cheesecakes freeze very well!

Energy: 268 calories

Proportion of total calories contributed by protein, carbs and fat.

Chill For A Longer Period

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

Use the Freezer: After bringing the cheesecake to room temperature, you can place it in the freezer to set and chill faster. However, be sure not to leave it in the freezer for more than two hours to avoid freezer burn.

Luckily, there are ways to fix it. If your entire cake is undercooked, simply reset your oven correctly. And if your middle cake is undercooked, just cover your pan with a tin foil or baking parchment paper so that the heat will get trapped and cook the middle cake evenly.