The first time I made this cake, I put layers of thin meringue between the lemon cheesecake mix, but this will only work well if it’s eaten within hours of being made. So the best way to do it is to cover the top of the cheesecake with dry broken meringue or meringue kisses before serving, then they keep their crunch, and also look great on top of the cheesecake.
300gr digestive biscuit or ginger nut
90gr butter melted
1½ tsp ground ginger
5 lemons juiced
Zest of 2½ lemons
245gr cream cheese
160gr caster sugar
2.5 leaves gelatin
50ml water boiled
Line the base of 1x9 inch cheesecake tins with a disk of parchment paper.
Break the digestive biscuits to crumb then add the melted butter and ginger.
Using the back of a spoon, press the biscuit crumb into the tin. Chill.
Put the lemon juice and zest on to reduce over a low heat.
Once it has reached about one third of its original volume, add in the sugar and cook to dissolve. Scrape into a clean container and allow to cool.
Put the cream on to whisk to soft peaks.
Put in fridge.
Soak the gelatin in cold water to soften.
Using spade attachment of an electric mixer, beat the cream cheese and sugar, until smooth.
Lift the gelatin from cold water and squeeze to remove excess water.
Dissolve the gelatin in the boiled water.
Add the dissolved gelatin to the cream cheese mix and beat until smooth.
Add the lemon reduction now as well.
Allow the mix to start to set up in the fridge, stirring and scraping down the sides of the bowl often.
Once it starts to thicken and set, fold in the whipped cream.
Carefully scrape onto the ginger base and level carefully.
Refrigerate until set.
Meanwhile prepare the lemon curd.
2 egg yolks
Zest of 1 lemon
½ cup lemon juice
40gr cold butter diced
Place the egg yolks, juice, zest, and sugar in a glass bowl.
Whisk the mixture until everything is properly mixed, you do not need to add air. Place the bowl over a pot of barely trembling hot water; do not allow the bowl to touch the water.
Keep stirring and cook until it thickens, this could take from 10 to 15 minutes.
Once thickened, take the curd off the heat and whisk in the diced butter.
Cover with cling film and leave to cool.
Once the cheesecake is set, spread an even layer of lemon curd over the top.
Then cover in chunks of broken dry meringue.
Serve with berry compote/fresh berries.
100gr egg white
200gr caster sugar
½ tsp vanilla extract
For the dry meringue place the egg whites in a large clean bowl of an electric mixer and whisk them until they just form stiff peaks (it’s very important not to over-whisk the egg whites because, if you do, they will start to collapse).
Now start to whisk in the sugar, about a tablespoon at a time, whisking after each addition until all the sugar is in.
Keep whisking until the mixture is smooth, thick and glossy.
Next whisk in the vanilla extract.
Fill the meringue into a piping bag, it doesn’t matter if you have a plain or star nozzle, just not too big.
Pipe stars or love hearts or just a plain layer onto parchment paper.
Bake at 100C for 1½ to 2 hours until dry through.
Reserve in an airtight container until ready to serve or decorate the top of the cheesecake.
You can email Mercy Fenton at email@example.com