Lemon meringue cheesecake Sarah Cook
Lemon meringue cheesecake Sarah Cook
  • rapeseed oil, for greasing

    Rapeseed oil

    İçindekiler

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 300g pack ginger nuts, bashed to crumbs
  • 100g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the filling

  • 3 x 280g tubs full-fat cream cheese
  • 300g golden caster sugar
  • 3 tbsp plain flour
  • 2 tsp vanilla extract
  • zest 3 lemons, juice of 1

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 large eggs, plus 1 yolk (save the white)

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml soured cream

For the lemon layer

  • 2 x 312g jars lemon curd (we used Tiptree)
  • 1 large egg, plus 3 large yolks (save the whites)

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp plain flour

For the meringue

  • 4 large eggs whites (from above)

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g caster sugar
  • 1 tbsp liquid glucose
  1. Heat oven to 160C/140C fan/gas 3. Grease a 25cm loose-bottomed or springform round tin with a little oil, and line the base and sides with a double layer of baking parchment. Mix the biscuit crumbs and melted butter, then press into the bottom of the tin. Bake for 10 mins.

  2. To make the filling, beat the cream cheese for 1-2 mins with an electric hand whisk in your largest mixing bowl until creamy. Add the sugar, flour, vanilla, lemon zest and juice with a pinch of salt. Finally, whisk in the eggs and soured cream until blended. Pour the filling into the tin and tap a few times sharply on the counter to get rid of any bubbles. Bake for 40 mins.

  3. Whisk together the ingredients for the lemon layer. Gently spoon the mixture over the cheesecake and pop back in the oven for 40 mins more until firm at the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake in until it is cold, then chill for at least 2 hrs or overnight.

  4. A few hours before you want to serve, make the meringue. Put the egg whites in a big mixing bowl and put the sugar in a small saucepan with 100ml water and the liquid glucose. Place over a low-medium heat until the sugar has melted, then increase the heat and boil with a sugar thermometer in the pan. When the thermometer reaches 100C, beat the whites with an electric whisk until stiff peaks form. Keep boiling the sugar syrup until it reaches soft-ball stage – 113C on the thermometer. Remove from the heat and, while beating the whites, pour in the syrup in a slow, steady stream – avoid hitting the whisk blades. Keep beating until the meringue is stiff. Use a large spoon to pile on top of the cheesecake, then use a blowtorch to caramelise the meringue, or bake at 200C/180C fan/gas 6 for 5 mins or so. Chill until ready to serve.

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