Recipe: Lemon meringue pie cheesecake - The Jewish Chronicle
An all-star pudding mash up for a real showstopping bake
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Cooking tools:
- Springform pan
- Stand mixer
- Hand mixer
- Microplane
- Fine-mesh sieve
- Citrus press
- Saucepan
- Stove
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Spoon
Ingredients
- 130g crushed biscuits, plain or chocolate work well
- 130g plain flour
- 100g porridge oats
- 150g dates, pitted and chopped
- 75ml cold water
- 750g cream cheese (room temperature)
- 200g caster sugar
- 100g sour cream
- 1 tbsp cornflour
- Zest of 1 lemon
- 1 tsp vanilla extract
- Pinch salt
- 2 large eggs
- Lemon curd
- 4 large egg yolks
- 100g caster sugar
- Zest 1 lemon
- 100ml fresh lemon juice (about 4 lemons)
- 2 tbsp cornflour
- 55g unsalted butter, cut into 6 pieces (room temperature)
- Meringue
- 3 large egg whites
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