Mini Lemon & Strawberry Cheesecake Baked Alaska

We’ve just started the new year and I’m already experimenting with Spring flavors. This can’t be good, but I guess it means I’m…er… organized? Yeah, I’ll go with that. Have you ever seen something so beautiful as fluffy white meringue turned crispy and brown with the help of a blow torch? Best thing in the world. If you’ve got a blow torch, you should totally make this recipe! And if you don’t have a blow torch, then you still can make this, you just have to be super-brave and use the broiler without melting the ice cream.

It was My Official Treat Taster’s birthday on Dec 30th – yes, his mother has really bad timing – and when I asked him what kind of birthday cake he wanted, he told me a Baked Alaska. I’m sure you can imagine the look I gave him. Me? The girl who has never ever ever been able to make molten lava cakes successfully? You want me to make a Baked Alaska? Yeah, good luck with that!

Turns out it’s not as difficult as I imagined! Although I’m not going to lie – it does take a lot of prep, especially if you make everything from scratch like I did. Not that you shouldn’t cut corners if you want to – believe me, if I could find strawberry cheesecake ice cream on this island, I would have bought it and used that! So hold off on your new year’s diet and make one of these – it will be so worth it!

Mini Lemon & Strawberry Cheesecake Baked Alaska
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hrs 15 mins
Servings: 2 mini Baked Alaskas
For the lemon cake
  • 1/4 cup butter
  • 1/4 white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons lemon curd or lemon marmalade
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
For the fruity layer
  • 2 tablespoons lemon curd or lemon marmalade
  • 4 strawberries chopper
For the ice cream
  • 1 cup strawberry cheesecake ice cream
For the meringue
  • 2 egg whites
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
For the cake
  1. Preheat the oven to 350°F and grease a very small cake tin - round or square, it doesn't matter.
  2. Cream the butter and sugar together until pale and fluffy.
  3. Beat in the egg, lemon curd/marmalade and vanilla extract.
  4. Fold in the flour and baking powder and pour the mixture into the greased cake tin.
  5. Bake for around 15 minutes or until golden and set. Remove to a wire wrack to cool.
  6. When cool, use a large round cookie cutter to cut two individual-size cakes.
For the fruity layer
  1. Spread 1 tablespoon of lemon curd/marmalade on top of each cake and layer with 2 chopped strawberries.
For the ice cream
  1. Divide 1 cup strawberry cheesecake ice cream evenly into two small bowls. They have to be smaller than the cake circles you cut out.
  2. Firmly press the ice cream into the bowls so it takes the bowl's shape and leave to set in the freezer.
For the meringue
  1. Beat the egg whites until foamy then add the lemon use.
  2. Continue beating until you get soft peaks then add the sugar 1 tablespoon at a time, beating all the while.
  3. Carry on whisking until you've got stiff peaks.
To assemble
  1. Place each mini cake onto a plate and top with 1/2 cup of strawberry cheesecake ice cream.
  2. Using a spoon or spatula, cover each cake and ice cream with the meringue, making sure not to leave a single gap.
  3. Use a blow torch to brown the outside of the meringue or place the whole thing under a broiler for around 2 minutes until brown and crispy.

Here are the link parties I link up to.


  1. Great job on the Baked Alaska. I’ve wanted to try this for a long time but I was always afraid I’d end up with a big melted ice cream and burnt meringue mess. Thanks for sharing at Whatcha’ Whipped Up!

  2. Oh dear Lord, this is such an amazing dish! I am speechless, but drooling 🙂
    Thank you for sharing this at Wednesday Extravaganza – Hope to see you there again this week with more deliciousness 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *