LEMON MERINGUE CHEESECAKE
Italy
Recipe: Elmarie Dreyer Yield: 8-12 Prep Time: 0 Cook Time: 4 hrs Difficulty: Challenging
Ingredients: For the Biscuit Base: · 200g (1/2 pack) McVities Original Digestives · 80g unsalted butter · 12-15 Sponge Finger Biscuits (cut in halve) For the Lemon Cheesecake: · 250g regular cream cheese (room temperature) · 397g sweetened condensed milk · 300ml whipping cream · 1/3 cup fresh lemon juice (4 lemons) · 3 tsp gelatine powder · 60ml hot water For the Lemon Curd: · 1/4 cup full cream milk · 1/2 cup caster sugar · 40g butter · 2 tbsp corn flour Method: · 1/3 cup fresh lemon juice (4 lemons) · 1 tbsp lemon rind (finely grated) Biscuit Base · 3 egg yolks · 1 tsp gelatine powder 1. Line the base of a spring form cake tin with baking paper. · 20ml hot water 2. Place the digestive biscuits in a food processor and blitz until fine crumbs form. For the Italian Meringue: 3. Melt the butter and add to the biscuit crumbs. Mix well. · 3/4 cup caster sugar 4. Place the mixture in the cake tin and press firmly with a · Pinch of Cream of Tartar spatula or spoon until even and smooth. · 1/4 cup water 5. Place in refrigerator for 30 mins. · 3 egg whites
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