Chocolate Cheesecake With Meringue Topping Recipe

Name: Chocolate Cheesecake With Meringue Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g butter; 150 g buttery biscuits; 150 g shortbread; 200 g dark chocolate, coarsely chopped; 350 g full fat cream cheese; 10 g cocoa powder; 150 g sugar; 1/2 tsp vanilla extract; 3 None medium eggs; 3 None medium egg whites; 2 tsp lemon juice; 150 g icing sugar + 1 tsp for decoration

Servings: persons

100 g butter
150 g buttery biscuits
150 g shortbread
200 g dark chocolate, coarsely chopped
350 g full fat cream cheese
10 g cocoa powder
150 g sugar
1/2 tsp vanilla extract
3 None medium eggs
3 None medium egg whites
2 tsp lemon juice
150 g icing sugar + 1 tsp for decoration

1
Mix the melted butter and cookie crumbs until well blended. Press onto the bottom of a greased 10 inch springform pan. Refrigerate.
2
Preheat the oven at 350u00b0F. Melt 5 oz of the chocolate according to the package directions. Set aside to cool slightly. Beat the cream cheese, sugar, cocoa powder, eggs and vanilla extract with an electric mixer on medium speed until well blended. Add the melted chocolate and mix well. Pour into the prepared springform pan.
3
Bake for about 45 mins. Cool the cheesecake in the pan on a wire rack. Melt the remaining 2 oz chocolate. Set aside to cool. Spread evenly over the top of the cooled cheesecake.
4
Preheat the oven at 400u00b0F. For the meringue, whisk the egg whites, lemon juice, powdered sugar and a pinch of salt in a bowl set over a pan of simmering water until the mixture forms stiff peaks. Spread on the top of the cheesecake. Bake for 10-12 mins. Loosen the sides of the spingform pan. Cool cheesecake on a wire rack. When cooled, remove from the cheesecake from the pan. To garnish, sprinkle edges of cheesecake with additional powdered sugar.

1533

kcal

Calories

111

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g butter, 150 g buttery biscuits, 150 g shortbread, 200 g dark chocolate, coarsely chopped, and more.

Yes, Chocolate Cheesecake With Meringue Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cheesecake With Meringue Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions