Recipe

Blueberry lemon meringue cheesecake

  • 15 mins preparation
  • 50 mins cooking
  • Makes 6 Slice
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Ingredients

Blueberry lemon meringue cheesecake
  • 250 gram butternut snap biscuits
  • 60 gram butter, melted
  • 375 gram cream cheese, softened
  • 3/4 cup (165 grams) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 2 eggs, separated
  • 1 tablespoon cornflour
  • 250 gram mascarpone
  • 2 tablespoon lemon juice
  • 250 gram store-bought lemon curd, chilled
  • 250 gram fresh blueberries
  • 1 teaspoon icing sugar
  • 6 egg whites
  • 1 3/4 cup (385 grams) caster sugar

Method

Blueberry lemon meringue cheesecake
  • 1
    Preheat oven to 150°C.
  • 2
    Process biscuits until fine; add butter, process until combined. Spoon mixture evenly over base of a 22cm springform pan; press down firmly with a straight-sided glass or bottle. Place pan on an oven tray; refrigerate until required.
  • 3
    In a large bowl, beat cream cheese, ½ cup of the caster sugar, rind, egg yolks and cornflour with an electric mixer until smooth. Add mascarpone and juice; beat until just combined
  • 4
    In a small bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add remaining caster sugar, beating until dissolved. Fold egg white mixture into cream cheese mixture. Spoon mixture into crust
  • 5
    Bake cheesecake 50 minutes or until slightly soft in the centre. Cool in the oven with the door ajar.
  • 6
    Transfer cheesecake from pan to a cake plate. Spread lemon curd on cheesecake; top with two-thirds of the blueberries.
  • 7
    Make meringue.
  • 8
    Spoon 1/3 of the meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue around cheesecake to cover the side. Squeeze any remaining meringue from piping bag back into the bowl of remaining meringue. Drop spoonfuls of remaining meringue on blueberries. Using a blowtorch, lightly brown the meringue. Top cheesecake with remaining blueberries; dust with sifted icing sugar
Meringue
  • 9
    In a large bowl, beat egg whites and sugar with an electric mixer 8 minutes or until thick and glossy.

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