Slice o' Italian Citron Meringue Cheesecake
Yes folks you read it right, Lemon Meringue AND a cheesecake, all rolled into one delectable dessert. We all know I could practically open an all Cheesecake Restaurant and give the Cheesecake Shop a run for their money, and now with no better excuse than my eldest sons birthday, (bless him) and needing to spoil him in a grown up way, I came up with this little treat. His fave? Cheesecake, his second fave? Lemon Meringue Pie, so in a deadly combination of calories, I have mixed the two, forever to become the birthday special in our house. I was hoping to put something up that resembled nutrition, in light of the last few months…but this recipe has both fat and sugar, two of the main food groups, I am led to believe by my tastebuds, so here it is, (and with apologies for the less than average photograph); Make, Eat and Enjoy! (After all, it IS all about MEE!!)
NEED:
1 x 250g pkg Arnott’s Lemon Crisp biscuits
4 eggs seperated
zest 2 lemons
120g lime/lemon juice
500g Philadelphia cream cheese
100g caster sugar
100g icing sugar
DO:
Place biscuits into Thermomix bowl and blitz for 15 seconds on speed 8. Push into 22cm springform tin and bake for 10 minutes in a 160oC oven. Cool. Reduce oven temperature to 140oC and place a baking tray of water on the bottom shelf.
Meanwhile, place the egg yolks, zest and cream cheese into the Thermomix bowl and blend together for 20 seconds on speed 7. Scrape down sides of bowl and repeat if necessary.
Add juice and sugar and beat for 1 minute at speed 6. Pour into base and cook one rung above the water tray for 35-40 minutes or until set in the centre. You don’t want it browned at all, just set. Cool to room temperature. You could cook this part in the steam oven if you have one.
When ready to make the meringue, remove water bath and preheat oven to 190oC.
To make meringue, heat Thermomix bowl for 1 minute at 50oC on speed 1.
Insert Butterfly and place egg whites into Thermomix bowl. Beat for 4 minutes at 70oC on speed 4 as you introduce the icing sugar through the hole in lid. Take your time, a large amount of sugar at once will collapse the whites.
When all sugar is incorporated, cook a further 4 minutes at 70oC on speed 4.
Scrape into piping bag (or plastic bag with snipped corner) and pipe on top of cheesecake mix.
Cook for 10 minutes in hot oven. Remove and allow to cool completely before serving with extra cream as desired.
Thank goodness you are back on line – great idea with the Lemon crisp bickie base.
You can put some brown/baking paper over the tin to reduce the chance of browning ?
Waaaahoooo that sounds good! Like a bomb of citrus flavor!
Oh my, this sounds mighty delicious. What a great idea to add meringue on top of the cheesecake.
Cheers,
elra
I used to hate cooking and spending time in the kitchen, now I have a TX I’m loving it and can’t seem to drag myself away. Will be trying this wonderful idea very soon!
Looks great! But where’s the citron?
Citron refers to lemon/lime…at least in this recipe!