My Lemon Meringue Upside Down cheesecake is the ultimate no bake summer dessert! A golden biscuit shell is filled with tangy lemon curd and creamy cheesecake, then topped with clouds of toasted meringue for maximum drama. No oven needed, just a spoon, a flame (for that brûléed magic), and maybe a little midweek emotional release. It’s zesty, gooey, and ridiculously fun to smash into.
Spray a 9x5" cake loaf tin with spray oil then line with two strips of baking paper.
Blitz the digestive biscuits in a food processor until you have fine crumbs.
Melt the butter in the microwave, pour over the biscuit crumb, mix until combined.
Push the biscuit crumbs into the cake loaf tin, start at the bottom, then the sides. Put in the fridge whilst you make the cheesecake.
Vanilla cheesecake
In a bowl, mix the cream cheese with electric beaters until smooth and creamy.
Add the sifted icing sugar and vanilla extract. Mix until combined.
In a separate bowl whip the cream until soft peaks appear, do not over mix.
Fold the cream into the cream cheese mix until combined.
Assemble
Push half the cheesecake mix into the cake loaf tin, make sure there aren't any gaps.
Make a little well and add lemon curd in the middle.
Cover with the remaining cheesecake mix, smooth the top so it is flat.
Cover with the remaining biscuit crumbs. Make sure it nice and flat and refrigerate over night.
Place the egg whites and caster sugar in a clean oil free bowl and place it over a pot of gently simmering water, creating a double boiler.
Whisk the mixture occasionally until the sugar has fully dissolved and it feels hot to the touch.
Remove from the heat, and whisk for a few minutes until it turns white, then add the corn starch. Keep whisking until you get glossy meringue with stiff peaks. (if you can hold the bowl over your head its ready)
Pull the baking paper hanging out the sides of the loaf tin until you feel the cheesecake release from the tin.
Place a wooden board on top and flip upside down.
Remove the cake loaf tin from the cheesecake.
Spread the meringue all over the cheesecake, make swirly patterns with the back of a spoon, then toast with a kitchen torch.
Place two slices of lemon on top in the corner.
Dig in with a spoon, this cheesecake is not meant to be sliced and served. Enjoy!
