Meringue New York Cheesecake Recipe

Name: Meringue New York Cheesecake
Prep time: 70 min
Cook time: 100 min
Total time: 170 min
Yield: 8
Cuisine: Korean
Ingredients: 80g Crushed Digestive cookie; 40g Melted unsalted butter; 380g Cream cheese; 35g Unsalted butter; 115g Sugar; 75g Plain yogurt; 80g Egg; 10g Egg yolk; 1/2ts Vanilla extract; 5g Lemon juice; Meringue (2 egg white + 80g sugar + 1/2ts vanilla extract)

by Cooking Tree 2022-09-13

written by Cooking Tree 2022-09-13

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Cooking Tree is serving you a delectable recipe for Meringue New York Cheesecake, and we’ll show you how to prepare it from scratch.

I made a different meringue New York Cheesecake by putting a soft meringue on a thick cheesecake and burning it with a torch!

When baking the cheesecake, it swells a lot, so I used a 7cm high mold~

I baked it with parchment paper attached only to the bottom, but if you bake it around the side, it looks pretty and can be separated a little more easily~^^

You can use a detachable mold~ New York cheesecake is really delicious to eat as is, but it is a little softer and different when you eat it with a meringue, so I like the harmony of the cake and the meringue~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Meringue New York Cheesecake
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Rating: 5.0/5
( 74 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 100 Minutes 100 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

80g Crushed Digestive cookie
40g Melted unsalted butter
380g Cream cheese
35g Unsalted butter
115g Sugar
75g Plain yogurt
80g Egg
10g Egg yolk
1/2ts Vanilla extract
5g Lemon juice
Meringue (2 egg white + 80g sugar + 1/2ts vanilla extract)

Instructions

Add melted unsalted butter to the crushed Daije cookies and mix, then lay flat on a 15cm x 7cm mousse mold lined with parchment paper and place in the refrigerator.
Put cream cheese in a bowl and loosen gently. Add unsalted butter, sugar, and plain yogurt and mix, then add eggs little by little and mix.
Add egg yolk, vanilla extract, and lemon juice, mix, filter through a sieve, and pour into a mold.
Put it on top of another oven pan, pour hot water into another pan and bake in an oven preheated to 160 degrees for 90 to 100 minutes.
After cooling at room temperature, cover with cling film and cool in the refrigerator for at least 8 hours.
Spread the hard whipped meringue flat on the top, squeeze the meringue using the tip (No. 104), and heat it with a torch.

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