Lemon Meringue Cheesecake
Ingredients:
The base:
200g of Speculoos
40g of Gavottes pancakes
70g of melted butter
The garnish:
600g of ricotta
200g of powdered sugar
Zest of 1.5 organic yellow lemons
4 eggs
370 g of fresh cream
100 g of lemon juice
The meringue:
4 egg whites
120 g of powdered sugar
Directions:
The base:
Preheat the oven to 150 ° C
Using the blender, mix the speculoos, then crumble the gavotte pancakes,
Melt the butter and mix it with the crumbled cookies, mix well.
Cut a disc of baking paper, place it at the bottom of the springform pan,
Line the bottom of the mold with speculoos, press down well with the back of a spoon, or with your fingertips, Reserve in the fridge.
The garnish:
Wash and zest the lemons, then squeeze them, reserve the juice,
In a salad bowl, pour the ricotta,
Add the sugar and lemon zest to the ricotta and whisk everything together for 2/3 minutes,
Incorporate the eggs, whisk again,
Add the cream and the lemon juice, continue to whisk so that the filling is very light,
Pour over the biscuit base,
Bake for 50 minutes to 1 hour at 150 ° C.
Leave to cool and set aside for the night in the fridge.
The meringue:
In a salad bowl, pour the egg whites, beat them until stiff, when they start to rise well, pour the sugar in rain.
Continue to whisk until the meringue is very shiny, and when you lift the propellers, a parrot’s beak should form.
Garnish a pastry bag, Saint-Honoré piping tip, or the piping bag of your choice, with meringue and place it on the cheesecake.
Burn it with a torch.
Reserve the Cheesecake in the fridge, until ready to serve.
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