Valerie se resep vir Suurlemoen Meringue Kaaskoek
Ingredients
Base:
300 g digestive biscuits
150 g unsalted butter
Filling:
4 x 250 g Lancewood full fat plain cream cheese
200 g castor sugar
45 ml cake flour
4 eggs
250 ml Lancewood sour cream
200 ml lemon juice
Finely grated grind of 2 lemons
Lemon curd:
200 g castor sugar
200 ml lemon juice
Finely grated grind of 2 lemons
100 g unsalted butter
3 eggs
Italian meringue:
310 g castor sugar
80 ml water
Pinch of cream of tartar
4 egg whites
Instructions
Base:
Preheat the oven to 180 degrees Celsius.
Spray a springform tin with non stick spray and line with baking paper.
Finely crush the biscuits in a food processor. Add the melted butter and mix together. Press in the springform tin.
Bake the base for 10 minutes and remove from the oven.
Filling:
Increase the oven temperature to 230 degrees Celsius.
Beat the Lancewood full fat plain cream cheese in your electric mixer with the flat beater until creamy and smooth.
Add the castor sugar and cake flour and mix.
Add the eggs one at a time and scrape the sides of the bowl after each addition.
Add the Lancewood sour cream, lemon juice and lemon grind and mix well.
Fill the cooled base with the filling and bake for 10 minutes at 230 degrees Celsius. Turn the oven down to 110 degrees Celsius and bake for a further 30 minutes until done. Leave to cool in the oven for at least 2 hours or alternatively overnight.
Lemon curd:
Combine the castor sugar, lemon juice, lemon grind & butter in a pot and heat over medium until the sugar is melted.
Beat the eggs in a separate bowl. Temper the eggs with the warm sugar mixture and add the mixed contents back to the pot on the stovetop. Stir continuously over medium heat until the mixture starts to thicken – if it is ready it will cover the back of a spoon. Do not let it boil. Cool before use. (If you need it to cool quickly spread it over a flat baking sheet that has been cooled in the freezer).
Italian Meringue:
Combine the castor sugar & water in a pot over medium heat on the stovetop and stir until the sugar has melted. Bring to the boil and insert the sugar thermometer. Brush any sugar crystals from the side of the pot with a brush and some water. Once the temperature reaches 110 degrees Celsius start beating the egg whites and cream of tartar in your electric mixer with the wire whip attachment. Beat until stiff. As soon as the syrup reaches 115 degrees Celsius remove from the stovetop and add slowly over the side of the bowl while the mixer is mixing slowly. Once all the syrup has been added keep mixing the Italian meringue until thick, glossy and cooled down.
Assembly:
Spread the lemon curd over the cooled down cheesecake and refrigerate for 30 minutes. Spoon or pipe the Italian meringue over the lemon curd layer and brown lightly with a kitchen blow torch.
