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Blueberry Lemon Meringue Cheesecake

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Ingredients Method

Ingredients
  

  • 250 g butternut snap biscuits
  • 60 g butter melted
  • 375 g cream cheese softened
  • 3/4 c caster sugar
  • 2 teas lemon rind finely grated
  • 2 eggs separated
  • 1 tbsp cornflour
  • 250 g mascarpone
  • 2 tbsp lemon juice
  • 250 g store bought lemon curd chilled
  • 250 g fresh blueberries
  • 1 tsp icing sugar
  • 6 egg whites
  • 1 3/4 c castor sugar

Method
 

  1. Preheat oven to 150°c (130°c fan forced)
  2. Process biscuits until fine; add butter, process until combined. Spoon mixture evenly over base of a 22cm springform pan; press down firmly with a straight-sided glass or bottle. Place the pan on an oven tray; refrigerate until required.
  3. Beat the cream cheese, ½ cup of the caster sugar, rind , egg yolks and cornflour in a large bowl with an electric mixer until smooth. Add mascarpone and juice; beat until just combined.
  4. Beat the egg whites in a small bowl with an electric mixer until soft peaks form . Gradually add the reaming caster sugar, beating until dissolved. Fold the egg white mixture into the cream cheese mixture. Spoon the mixture into crust.
  5. Bake the cheesecake for 50 minutes or until slightly soft in the centre. Cool in the oven with the door ajar.
  6. Transfer cheesecake from pan to a cake plate. Spread lemon curd on cheesecake; top with two-thirds of the blueberries.
  7. Beat egg whites and the sugar in a large bowl with an electric mixer for 8 minutes or until thick and glossy.
  8. Spoon one-third of the meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue around cheesecake to cover the side. Squeeze any remaining meringue from piping bag back into the bowl of remaining meringue. Drop spoonfuls of remaining meringue on blueberries. Using a blowtorch, lightly brown the meringue.
  9. Top cheesecake with remaining blueberries; dust with sifted icing sugar