Baking Heaven

INDULGENT CHEESECAKES

Lemon meringue cheesecake pie

SERVES 12

For the pastry

160g (5½oz) plain flour, plus extra for dusting
¼ tsp baking powder a pinch of salt
80g (3oz) unsalted butter, chilled and cubed
1 small free-range egg, beaten
1-2 tbsp ice-cold water, plus extra if needed

For the cheesecake filling

1 gelatine sheet
675g (1lb 4oz) full-fat cream cheese, at room temperature
120g (4oz) icing sugar finely grated zest and juice of
1 lemon
1 tsp lemon extract
250ml (9floz) double cream
150g (5½oz) lemon curd
1-2 drops natural yellow food colouring (optional)

For the meringue

2 large free-range egg whites, at room temperature
¼ tsp salt
¼ tsp cream of tartar
120g (4oz) caster sugar

1 To make the pastry, combine the flour, butter, baking powder and salt in a food processor. Pulse until the mixture resembles rough breadcrumbs.

2 Add the egg and 1 tbsp water, then pulse again until a pastry forms around the blades of the processor; add more water, as needed, to bring it together.

3 Turn out the pastry and shape it into a disc. Wrap the pastry in clingfilm and chill for 30 minutes.

After chilling, preheat

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Baking Heaven

Baking Heaven6 min lettiCookbooks, Food, & Wine
Cakes & Bakes with JULIET SEAR
Happy New Year to all of you Baking Heaven gang! I hope you had a wonderful festive season and got some time to cosy up and relax. It has been a very different kind of Christmas and New Year, but I embraced not being as busy and sociable and spent mo
Baking Heaven2 min lettiCookbooks, Food, & Wine
Pick Of The PRODUCTS
With just a quarter of the sugar, half the fat and half the calories found in other chocolate spreads, Violife Cocospread is 100% vegan and is perfect for baking cakes, tarts, muffins, brownies and more! Priced £2.30 from Asda, Wholefoods and special
Baking Heaven1 min letti
CAKE decorating SCHOOL
Guide to skill levels 1 – Beginner 2 – Intermediate 3 – Advanced