Living in South Florida for many years, Lemon Meringue pie and cheesecake has always been my favorite desserts. Making it Vegan was more than just a thought I had to satisfy the craving for what I was missing !! I have created a fusion, cheesecake, and Lemon best of both worlds with a twist is like a dream come true.
I'm a Dominican-Spaniard living in the USA. 20 years ago I was diagnosed with Lupus and fibromyalgia. Tired of being sick all the time, and taking all kinds of Meds and treatments, I decided to beat it with a plant-based diet. I have always had a passion for food. And now cooking and developing vegan and vegetarian recipes has become my life's work.
Servings: 14 people.
Total Time : 1hour 45 minutes.
Prep Time : 55 minutes.
Cooking Time : 50 minutes.
Other Time : Shelf 4-5 days in the fridge.
Size of Container : 9"
Gluten-Free Graham Cracker Crumbs
Vegan Butter, melted
Vegan Cream Cheese
Organic Light Brown sugar
Fresh Tangerine Juice, plus rind of 1/2 Tangerine
Agar Agar Powder
Tangerine Juice (Juice of 3 Tangerine with 1/2 Mandarin Rind)
Unsweetened Almond Milk
Aquafaba (the liquid from a can of chickpeas)
Cream of Tartar
COOKER / TOOL
★ TIP ★
The sauce is optional. You can use any granulated sugar you want for this recipe, but dark varieties will yield a brown cheesecake.
What is Meringue? 🇫🇷
Meringue is a type of dessert or candy, often associated with Swiss, French, Polish, and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
(Reference from : Wikipedia)
Step 1. Base
1 ¾ cups Gluten-Free Graham Cracker Crumbs
1/4 tsp Sea Salt
1/2 cup Vegan Butter, melted
Add aquafaba (chickpea liquid) to a large mixing bowl of a stand mixer, with the cream of tartar and the lemon juice and beat for 7-8 minutes until it forms a stiff meringue.
Add vanilla and beat again for another 2 minutes. Set aside.
Step 2. Filling layer
15.5 oz Vegan Cream Cheese
3/4 cup Organic Light Brown Sugar
1 Tbsp Lime Juice
1 tsp Vanilla Extract
1/4 cup Coconut Milk
2 ½ tsp Agar Agar Powder
Step 3. Curd Layer
2/3 cup Tangerine Juice (juice of 3 Tangerine with 1/2 Mandarin rind)
1/2 Lemon, juiced
1 cup Coconut Milk
3/4 cup Organic Light Brown Sugar
1/4 tsp Salt
1 ½ tsp Agar Agar Powder
1 ½ Cornstarch diluted in 2 Tbsp of water
Step 4. Sauce
1 ½ Tbsp Cornstarch diluted in 2 Tbsp of water
1/2 cup Tangerine Juice, plus rind from 1/4 Tangerine (all blended together)
1/2 cup Organic Light Brown Sugar
1/2 cup Unsweetened Almond Milk
2 Tbsp Butter
In a small saucepan, add water, Agar Agar, and sugar. Boil until having a caramel consistency.
Gradually pour all the sugar syrup in and continue to beat. You will get steam coming off it as it is still hot so leave it running for a couple of minutes. Once it is thick and glossy and not piping hot, you can add it to the pie.
Step 4. Meringue
3/4 cup Aquafaba (the liquid from a can of chickpeas)
1/4 tsp Lemon Juice
1/4 tsp Cream of Tartar
2 tsp Vanilla Extract 1/2 cup Water
3/4 cup Organic Sugar
1 tsp Agar Agar Powder
Get a piping bag and tip ready.
Add the meringue in a pile on the pie. Then add a second later with a piping bag
Leave it to cool for a while, and the top will set.
Torch the top (optional)
Add with sauce on top (optional)
ENJOY! Your "Tangerine Curd Meringue Cheesecake"
from Carmen Faya-Gomila
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