Lemon and Blueberries are a match made in heaven and coupled with the oat and coconut crust, topped with meringue as I have done here, adds another level that makes this dessert special.
Lemon Meringue & Blueberry Cheesecake
For the Base
- 250g oat biscuits
- 50g desiccated coconut
- 80g unsalted butter, melted
For the Cheesecake Filling
- 375g cream cheese
- 160g caster sugar
- grated rind of 1 lemon
- 2 eggs, separated
- 1 tbsp cornflour
- 250g mascarpone
- juice of 1 lemon
For the Topping
- 250g lemon curd (see Basics) or shop bought
- 250g fresh blueberries
For the Italian Meringue
- 150g caster sugar
- 3 egg whites
- ¼ tsp cream of tartar
- Preheat the oven to 150C/130C fan. Grease and line a 23cm spring form with baking parchment.
- Place the biscuits with the coconut into a food processor and process until fine. Add the melted butter and process until combined.
- Press the mixture into the base of the spring form (I used the base of a pestle) and refrigerate until needed.
- In a large bowl and with an electric mixer, beat together the cream cheese, 100g of the caster sugar, lemon rind, egg yolks and cornflour until well combined and smooth.
- Add the mascarpone and the lemon juice and beat until combined.
- In a separate clean bowl beat the egg whites to a soft peak. Slowly add the remaining 60g of caster sugar and beat until thick and glossy.
- Fold the egg white mixture into the cheese mixture then spoon the mixture onto the biscuit base and level.
- Bake the cheesecake for 50 minutes or until still slightly soft in the centre.
- Leave the cake to cool in the oven with the door slightly ajar.
- Once the cake has completely cooled, remove from the tin and place on a serving plate.
- Spread the top of the cake with the lemon curd then top with the blueberries.
- To make the Italian Meringue put the sugar and 90ml of water into a saucepan and bring to the boil. Continue boiling the sugar water until it reaches 115C on a sugar thermometer.
- In the meantime, put the egg whites and cream of tartar into a large mixing bowl or the bowl of your stand mixer. Whisk the egg whites until soft peaks form (do not overbeat, a trail cut through the mixture should slowly close). Switch to a high speed and slowly let the hot syrup trickle into the egg whites. After about 10 minutes, the meringue will be glossy and thick. Continue to whisk the meringue until just warm.
- Use a third of the meringue straight away, and while still slightly warm, (it will be easier to use) fill a piping bag fitted with a round nozzle. Pipe meringue horizontally around the cake.
- Use the remaining meringue to drop quenelles around the top of the cake.
- With a cook’s blowtorch, brown the meringue lightly.
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