Denise says:

  • This is an impressive cheesecake made with four layers – the biscuit base, the ‘cheese’ filling, the lemon curd and finally the meringue topping.
  • It requires some forward planning; you’ll need time for the cake and curd layers to cool, before adding the meringue, but it is worth every bite!
  • Preparation Time: 50 minutes
  • Cooking Time: 1 hour 25 minutes plus overnight cooling
  • Serves:  10-12 people

Ingredients:

  Base
  • 130g crushed biscuits – plain or chocolate work well
  • 130g plain flour
  • 100g porridge oats
  • 150g dates – pitted and chopped
  • 75ml cold water
  • Filling
  • 750g cream cheese (room temperature)
  • 200g caster sugar
  • 100g sour cream
  • 1 tablespoon corn flour
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2 large eggs
  • Boiling water – about 300m – sufficient to cover the base of the oven tray
  • Lemon Curd
  • 4 large egg yolks
  • 100g caster sugar
  • Zest 1 lemon
  • 100ml fresh lemon juice (from about 4 lemons)
  • Pinch salt 2 tablespoon corn flour
  • 55g unsalted butter, cut into 6 pieces (room temperature)
  • Meringue
  • 3 large egg whites
  • Pinch salt
  • 100g caster sugar

Method

Biscuit base
  1. Preheat the oven to 200°C / 400°F / Gas mark 6. Line and grease a 22cm springform cake tin with cooking spray.
  2. In a food processor, whizz together the ingredients for the base, until well combined. Press into the base of the cake tin.
  3. Bake for 10 to 12 minutes or until golden. Leave to cool.
Cheese filling
  1. Using an electric mixer, whisk the cream cheese, sugar, sour cream, corn flour, lemon zest, vanilla, and salt on medium speed until smooth. With the mixer on low speed, beat in eggs for about 1 minute until fully combined. Pour the filling onto the cooked base.
  2. Pour about 300ml boiling water into a deep oven tray and place on the lower rack in the oven. Place the cheesecake on the upper rack. Bake for about 1 hour, until the top is a pale golden and the sides have set.
  3. Turn off the oven. Leave the oven door open and let the cheesecake cool for about 1 hour.
Lemon curd
  1. Pour water into a medium saucepan to a depth of 3-4 cm. Bring to a simmer over medium-high heat. Combine egg yolks, sugar, lemon zest, lemon juice, corn flour and salt into a heatproof dish and place on top of the saucepan. Whisk the mixture over the simmering water until thick. This will take about 10 minutes.
  2. Remove the bowl from the saucepan. Whisk in butter, 1 piece at a time until melted and fully combined.
  3. Set a fine-mesh sieve over another medium bowl and strain the curd.
  4. Remove the cheesecake from the oven. Pour the curd over and smooth in an even layer. Refrigerate, uncovered, for at least 3 hours or up to 24 hours.
Meringue
  1. Whisk egg whites and sugar together over a bain marie of boiling water until the mixture is about 40°C, warm to touch and the sugar has just melted. This is called French meringue.
  2. Transfer the egg white mixture to an electric mixer and whizz until stiff. Add a pinch of salt.
  3. Place the cheesecake on a large baking sheet and gently remove the ring of the tin, keeping the cheesecake on the base. Spoon meringue on top of the lemon curd. Spread it to the edge of cheesecake and make swirls with a spoon.
  4. Place an oven rack about 4cm from the grill and set to the highest heat setting. Grill the cake for about 1 to 2 minutes, watching carefully and turning as needed, until the meringue is lightly and evenly browned. Alternatively, use a kitchen blow torch to toast the meringue. Slice and serve immediately.
Tagged in: corn flour, Cream Cheese, dessert, Eggs, English, lemon, Shavuot, sour cream, Sugar, Tea