top of page
  • Writer's pictureYORI

[1st contest] Tangerine Curd Meringue Cheesecake [Lv.Advanced]

Updated: Apr 28, 2021

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

  • Sea Salt

  • Vegan Butter, melted

  • Vegan Cream Cheese

  • Organic Light Brown sugar

  • Lime Juice

  • Vanilla Extract

  • Fresh Tangerine Juice, plus rind of 1/2 Tangerine

  • Coconut Milk

  • Agar Agar Powder

  • Tangerine Juice (Juice of 3 Tangerine with 1/2 Mandarin Rind)

  • Lemon, juiced

  • Salt

  • Cornstarch

  • Water

  • Unsweetened Almond Milk

  • Butter

  • Aquafaba (the liquid from a can of chickpeas)

  • Cream of Tartar


  • Small Saucepan

★ 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

Click to go


bottom of page