Ingredients

Method

• 125 g melted butter
• 200 g Woolworths digestive biscuits, crushed finely
• 140 g Woolworths lemon curd
• 450 g Woolworths full-cream cream cheese
• 70 g caster sugar
• 1 t vanilla extract
• ¼ cup crème fraiche
• ½ lemon, zested and juiced
• 2/3 cup cream, whipped
For the Swiss meringue:
• 3 large free-range egg whites
• 300 g caster sugar

Method

Ingredients

 

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A post shared by Woolworths TASTE Magazine (@wwtaste)

1. Grease a 20 cm springform cake tin and line with baking paper. Combine the butter and crushed biscuits. Place the mixture in the tin and, using the bottom of a measuring cup, spread and pack into a even layer over the bottom and up the sides of the tin to make a crust. Place in the freezer while you make the filling.

2. To make the filling, beat the cream cheese and caster sugar in an electric mixer until smooth, then add the vanilla extract, crème fraiche and lemon juice and stir to combine. Fold in the whipped cream, then spoon into the crust. Spread evenly and smooth the top, spread over the lemon curd, then chill overnight for best results.

3. Just before serving, make the meringue. Place the egg whites and sugar in a large, clean glass or metal bowl. Clean your bowl with paper towel dipped in vinegar or lemon juice to ensure it is free of grease for best results. Use a metal or glass bowl, not plastic as it holds onto grease. Mix well with spatula until combined and there are no lumps.

4. Place the bowl over a saucepan of simmering water (make sure the water doesn’t touch the base of the bowl). Continue mixing over the heat until you can no longer feel the grainy sugar between your fingers. Alternatively, mix until it reaches 70°C on a sugar thermometer.

5. Remove from the heat and pour the mixture into the bowl of an electric stand mixture fitted with a whisk attachment or use a good hand-beater. Whisk until the bowl is cool and the meringue mixture is shiny.

6. Remove the cheesecake from the tin and spread the meringue over the top of the cake, making soft peaks. Scorch the meringue using a blowtorch and serve immediately.

Cook’s note: Whip or whisk the lemon curd once chilled for smooth, spreadable texture.

Videography: Romy Wilson
Production: Hannah Lewry