Lemon Meringue Cheesecake
This Cheesecake showpiece topped with a soft meringue must be served cold to allow the filling to set. When cold, it is much easier to cut.
- Serves: 8
- Recipe Category: Dessert cold, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle shelf. Preheat the oven to 170 °C. Butter a 20 cm or 22 cm pie dish. Crush the biscuits or whiz them in a food processor until crumbed. Add the melted butter and blend very briefly until just mixed through. Scrape the biscuit mixture into the buttered dish. Work the crumbs halfway up the sides of the dish and flatten with the back of a tablespoon. Bake for 10 minutes. Mix the cornflour with 3 T (45 ml) of the milk to make a smooth slurry. Beat together the egg yolks, cornflour slurry, milk and cream. Add the Cheesecake Mix and lemon rind. Beat hard to blend well. Leave to stand for 10 - 15 minutes so the mixture can thicken a little. Now wash the beaters and rinse them in boiling water. Keep ready to beat the egg whites. To make the meringue, beat the egg whites in a spotless medium size glass or stainless steel bowl, until just beginning to foam. Add the lemon juice and beat until the mixture forms stiff peaks. NB: do not start adding the sugar too soon. Add the castor sugar, a spoonful at a time, while beating hard. The meringue mixture should now be stiff and shiny and able to hold its shape. Pour the cheesecake filling into the baked crust and level. Spoon the meringue over the filling. Work in great big blobs, spreading right up and over the edge of the dish. Fluff the meringue up with a tablespoon. Bake for 25 - 30 minutes. Open the oven door 1 cm, switch off the oven and leave the pie in the oven to cool down. When the pie is cool, transfer it to the fridge to store, this will prevent 'tears' forming on the meringue. The air in the fridge is much drier than the regular atmosphere outside.
Lemon Meringue Cheesecake
This Cheesecake showpiece topped with a soft meringue must be served cold to allow the filling to set. When cold, it is much easier to cut.
- Serves: 8
- Recipe Category: Dessert cold, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle shelf. Preheat the oven to 170 °C. Butter a 20 cm or 22 cm pie dish. Crush the biscuits or whiz them in a food processor until crumbed. Add the melted butter and blend very briefly until just mixed through. Scrape the biscuit mixture into the buttered dish. Work the crumbs halfway up the sides of the dish and flatten with the back of a tablespoon. Bake for 10 minutes. Mix the cornflour with 3 T (45 ml) of the milk to make a smooth slurry. Beat together the egg yolks, cornflour slurry, milk and cream. Add the Cheesecake Mix and lemon rind. Beat hard to blend well. Leave to stand for 10 - 15 minutes so the mixture can thicken a little. Now wash the beaters and rinse them in boiling water. Keep ready to beat the egg whites. To make the meringue, beat the egg whites in a spotless medium size glass or stainless steel bowl, until just beginning to foam. Add the lemon juice and beat until the mixture forms stiff peaks. NB: do not start adding the sugar too soon. Add the castor sugar, a spoonful at a time, while beating hard. The meringue mixture should now be stiff and shiny and able to hold its shape. Pour the cheesecake filling into the baked crust and level. Spoon the meringue over the filling. Work in great big blobs, spreading right up and over the edge of the dish. Fluff the meringue up with a tablespoon. Bake for 25 - 30 minutes. Open the oven door 1 cm, switch off the oven and leave the pie in the oven to cool down. When the pie is cool, transfer it to the fridge to store, this will prevent 'tears' forming on the meringue. The air in the fridge is much drier than the regular atmosphere outside.