CHEESECAKE LANCEWOOD® LEMON MERINGUE · Spread lemon curd over cooled cheesecake and refrigerate...
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6 SERVES/MAKES COOKING TIME: < 60 min COOKING STYLE: Oven LANCEWOOD® LEMON MERINGUE CHEESECAKE INGREDIENTS: Crust: 200g digestive biscuits, finely crushed 100g unsalted butter, melted Filling: 2 x 250g LANCEWOOD® Full Fat Cream Cheese Plain, room temperature 140g castor sugar 30ml cake flour 3 extra large eggs 250ml LANCEWOOD® Sour Cream , room temperature 125ml lemon juice Zest of 2 lemons, finely grated Lemon curd: 130g castor sugar 125ml freshly squeezed lemon juice Zest of 1 lemon, finely grated 60g unsalted butter 1 extra large egg plus 2 egg yolks OR 250ml lemon curd Swiss meringue: 2 extra large egg whites 120g castor sugar METHOD: Crust: Preheat oven to 180°C. Spray 20cm springform pan with non-stick spray or line with baking paper. Add butter to crushed biscuits and mix. Press onto base and up sides of springform pan. Place on baking sheet. Bake for 8 - 10 minutes and remove from oven. Leave to cool. Filling: Page 1 of 2
Transcript of CHEESECAKE LANCEWOOD® LEMON MERINGUE · Spread lemon curd over cooled cheesecake and refrigerate...
6 SERVES/MAKES COOKING TIME:< 60 min COOKING STYLE:
Oven
LANCEWOOD® LEMON MERINGUE CHEESECAKE
INGREDIENTS:Crust:200g digestive biscuits, finely crushed100g unsalted butter, melted
Filling:2 x 250g LANCEWOOD® Full Fat Cream Cheese Plain, room temperature140g castor sugar30ml cake flour3 extra large eggs250ml LANCEWOOD® Sour Cream , room temperature125ml lemon juiceZest of 2 lemons, finely grated
Lemon curd:130g castor sugar125ml freshly squeezed lemon juiceZest of 1 lemon, finely grated60g unsalted butter1 extra large egg plus 2 egg yolks
OR
250ml lemon curd
Swiss meringue:2 extra large egg whites120g castor sugar
METHOD:Crust:Preheat oven to 180°C. Spray 20cm springform pan with non-stick spray or line with baking paper. Addbutter to crushed biscuits and mix. Press onto base and up sides of springform pan. Place on baking sheet.Bake for 8 - 10 minutes and remove from oven. Leave to cool.
Filling:
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Increase oven temperature to 230°C. Beat cream cheese with electric beater until creamy and smooth. Addcastor sugar and cake flour and mix. Add eggs one at a time. Add sour cream, lemon juice and lemon zestand mix well. Pour onto prepared crust and bake for 10 minutes. Turn temperature down to 110°C and bakefor further 30 minutes. Switch oven off and leave to cool in oven (for at least 2 hours).
Lemon curd:Combine castor sugar, lemon juice, lemon zest and butter in saucepan. Stir over medium heat until sugarhas melted. Beat egg and egg yolks in separate bowl. Add small amounts of the warm mixture to sugar andbutter mixture while stirring continuously. Pour back into saucepan and stir continuously over low heat untilmixture starts to thicken – it will cover the back of a spoon if it’s ready. Do not let it boil. Cool before use. Ifyou need it to cool quickly, spread over a flat baking sheet that’s been cooled in the freezer.
Swiss meringue:Beat egg whites and castor sugar in a heatproof bowl. Place bowl over saucepan of boiling water – bowlshould not touch water. Beat for 5 - 7 minutes until thick. Transfer to cool bowl and beat for further 3 - 5minutes to cool down.
To assemble:Spread lemon curd over cooled cheesecake and refrigerate for 30 minutes. Spoon or pipe meringue overlemon curd layer and brown lightly with kitchen blow torch.
Recipe adapted from Valerie Slabbert, finalist of 2016 lancewood Cake-Off®.
PRODUCTS USED:
Sour Cream
Full Fat Plain Cream Cheese
ENJOY!
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