Baking

Berry bombe cheesecakes

berry bombe cheesecakes
8
8H

Ingredients

Meringue

Method

Berry bombe cheesecakes

1.Line 5-cup capacity pudding basin or bowl with plastic wrap,extending plastic 5cm over edge of basin.
2.Trim brown edges from cake. Cut two 1cm slices, lengthways, from cake; reserve remainder. Place cake slices together; cut out a 15cm round to fit the top of basin. Crumble remaining cake into basin; press crumbs firmly over base and side of basin.
3.In a small heatproof jug, sprinkle gelatine over the water; stand in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
4.In a small bowl, beat cheese and sugar with electric mixer until smooth; beat in cream. Stir in gelatine mixture, then blackberries and juice. Pour mixture into basin; top with cake round. Cover with plastic wrap; refrigerate overnight.
5.Preheat oven to 240°C/220°C fan-forced.
6.Make meringue.
7.Turn cheesecake onto oven tray; discard plastic wrap. Spread meringue over bombe to enclose completely. Bake 3 minutes or until browned lightly. Serve immediately.

Meringue

8.In a small bowl, beat egg whites in with electric mixer until soft peaks form; gradually add sugar, beating between additions until sugar dissolves. Fold in sifted cornflour.

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