Zesty ClemenGold cheesecake – Food & Home Magazine
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Ingredients
- Crust
- 300g Romany Cream biscuits
- 100g butter, melted
- 60ml (¼ cup) lemon curd
- zest of 1 ClemenGold
- Filling
- 6 gelatine leaves
- cold water, to cover
- 300g cream cheese
- 250g ricotta cheese
- 150ml sour cream
- 100g castor sugar
- zest of 2 ClemenGolds
- juice of 1 ClemenGold
- 1 ClemenGold, peeled and segmented
- Italian meringue topping
- 150g castor sugar
- 80ml (? cup) water
- 4 egg whites
- pinch cream of tartar
- ClemenGold slices, to serve
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