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Lemon Meringue Cheesecake Tart with Finlandia™­ Creamy Gourmet Cheese


Last week I shared with you a delicious recipe for Rum Raisin Challah using Finlandia™ premium
butter. Today I’m working with another high quality product by
Finlandia™ – new Creamy Gourmet Cheese. It comes in 3 savory and 2 sweet
flavors and can be used as a dip, spread, or as an ingredient. When
deciding what to make – the baker in me reached for the Finlandia™ Sweet Lemon
Creamy Gourmet Cheese, made from pure milk, with no added hormones.
It’s creamy, lemony and perfect for a cheesecake.
You can find Finlandia™ Creamy Gourmet Cheese at selected supermarkets in the USA. Look on the shelves at Shop Rite, Price Chopper and Kings supermarkets. I got my creamy gourmet cheese at Shop Rite. You can find your local store
carrying Finlandia™ products here.


I can see myself using it as a dip with some cookies or even pretzels. So tasty.


So without further ado let’s make Lemon Meringue Cheesecake.

Lemon Meringue Cheesecake Recipe
1 package Graham crackers – 1 1/2 cup graham cracker crumbs
3tbl granulated sugar
5tbl Finlandia™ Premium Unsalted Butter, melted
Cheese Filling
1 Finlandia™ Sweet Lemon Creamy Gourmet Cheese 
4 egg yolks
1/3cup corn starch
1/3cup granulated sugar
1 1/2 cup milk
1/2tsp vanilla
4egg  whites
1/2 cup granulated sugar
1/2tsp vanilla extract
pinch of salt

Preheat oven to 350F. Process graham crackers in a chopper, add sugar and melted butter, combine using the fork until crumbs are moist. Press firmly into the baking dish. I  I used a tart pan with removable bottom. You can use your hands but using back of the measuring cup to press the graham cracker mix works really well. Make sure you press it down firmly. Place the tart pan on a baking sheet and bake the crust for 15 minutes at 350F. Once baked let it cool for 10- 15 minutes.
While it’s baking you can prepare the filling. Using hand held mixer beat Finlandia™ Sweet Lemon Creamy Gourmet Cheese, add sugar, egg yolks, vanilla, cornstarch and gradually add milk. Filling is thin, liquid.
Pour the filling into the crust and bake for 25-30 minutes.
While it baking prepare the meringue.
Beat egg whites with salt until soft peaks are formed, gradually add sugar and beat until stiff peaks are reached.
Remove tart from the oven and pipe or spread the meringue on the top of the cheese and bake for 10-15minutes until golden brown on the top. I used large petal tip to pipe on the top of the cheesecake
Let cool completely before serving. Cheese cake tart can be made ahead of time, up to 4 days ahead. Store it in the fridge, covered.



I used a large petal tip to pipe on the baked cheesecake tart.


My mom used to make a variation of this cheesecake, but instead of graham cracker crust, she uses puff pastry.  Both are equally delicious. I like the subtle lemon flavor from the Sweet Lemon Creamy Gourmet Cheese and will definitely be making it again with Finlandia ™ Vanilla Bean Creamy Gourmet Cheese.


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This is a sponsored conversation written by me on behalf of Finlandia™. All opinions and text are all mine.

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One Comment

  1. There are NO stores here in Florida that sells the gourmet cheese as you have used. What are some substitutes that I might use? Thanks..

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