17 June, 2016
Cheesecake and lemon curd surprice
This is my version of Bombe Alaska for the winter. The burned meringue is hiding a creamy baked cheesecake and a generous layer of homemade lemon curd. This dessert trikes a perfect flavour balance between sweet and tangy with different textures ranging from fluffy to crunchy.
The main element of this dessert is the cheesecake which is an all season dessert for me. I love to top the cheesecake with seasonal fruits or berries. Sometimes I like to have it plain or with maple syrup. But my latest addiction is lemon curd. I love how the lemon curd cuts through the creamy richness of the cheesecake. So I decided to use the combination for this dessert.
You can find my lemon curd and Italian meringue recipes on this blog explained with step by step photos. Always use freshly squeezed lemon juice for best results when making lemon curd. And you can make lemon curd ahead of time. They keep well in the refrigerator for up to a week or more if you bottle it properly. I always have a jar or two of lemon curd in my fridge. I think it is a good way to use lemons when they are in abundance.
The Italian meringue, even though made out of a lot of sugar, is not over powering at all. Instead it balanced the textures of a dessert. In this dessert this is also the sweet element. A thick meringue coating is used to cover the entire cake but the generous layer of tangy lemon curd cuts through the sweetness perfectly making you want to go for more.
Cheesecake needless to say is creamy and cheesy which is very neutral so you can pair it with other flavours. This is a simple cheesecake with just cream cheese, eggs and sugar. But I have made the biscuit base a little bit thicker than I usually would. Because I needed a lot of crunch to balance out all the soft textures piled on top of each other. And an extra pinch of salt in the biscuit crumb works very well with everything else.
The meringue recipe makes about a two cups which is a little too much for this dessert. But the leftover can be baked for about 2 hours at a law temperature (150 °C) until crispy and brown. These crispy meringues are perfect to be served with tea or coffee, decorated with some cream and berries. Also you can crush them lightly and add it as an extra element of this dessert when you serve.
This is best eaten on the same day of making as the meringue will not last long and cannot be refrigerated. Also once sliced, the lemon curd will start to run. This is why I make a small cheesecake so this is dessert could be finished in one sitting. Perfect for a group of 4 – 6 people. For a larger group, you can double this recipe without a problem.
- 8-6 Digestive biscuits
- 1/4 cup sugar
- 1/4 tsp. salt
- 3 tbsp. melted butter
- 250g cream cheese
- 2 large eggs
- 1 teaspoon of baking powder
- 50 ml of milk
- 3/4 cup of icing sugar
- 1 cup of lemon curd
- 1 and half cups of Italian meringue
- Preheat oven to 160 °C.
- Prepare a 6 inch baking tin or a ring, lined with parchment paper.
- Melt the butter and let cool down.
- Place digestive biscuits in a food processor and process until it represents bread crumbs. Add sugar and process to combine.
- Add melted butter and process until crumbs come together.
- Use the crumb mix to create a base in the tin or ring by pressing evenly.
- In a bowl of a mixer, fitted with paddle attachment, cream the cream cheese until soft.
- Add the icing sugar and continue to mix.
- Add one egg at a time clearing after each addition.
- Finally add the milk and baking powder and stir until smooth.
- Pour in to the prepared tin or ring.
- Bake for about 1 hour until top is firm.
- Let cool down in the tin.
- Once cooled, unmould the cheese cake on to a serving platter.
- Spread lemon curd on the top of the cheesecake and smooth out.
- Pipe of spread the meringue over the cheesecake and the lemon curd starting from the outside.
- Once the whole cake is covered, spread some more on the top and give some texture using the back of the spoon.
- Lightly brown the meringue with a blow torch.
- Best served on the same day.
- Store in a cool place covered for up to two days.
- Best served on the same day of making.