LEMON MERINGUE CHEESECAKE POTS
These mini cheesecakes are perfect for making ahead of time for a special occasion.
PER SERVING
754 cals, 51g fat, 32g sat fat, 68g carbs
MAKES 6
For the base:
✣ 150g (5oz) gluten-free ginger biscuits
✣ 50g (2oz) butter, melted For the filling:
✣ 350g (12oz) mascarpone or full-fat cream cheese
✣ 50g (2oz) icing sugar
✣ 60g (2½oz) lemon curd, plus 1-2tsp for each topping
✣ Grated zest of 2 lemons
✣ 1½tsp lemon juice
✣ 150ml (5fl oz) double cream For the Italian meringue:
✣ 100g (3oz) egg whites
✣ ¼tsp cream of tartar
✣ 200g (7oz) caster sugar
You will need:
✣ 6 x ramekins
✣ Sugar thermometer
1 In a food processor, whizz the biscuits to a crumb-like texture, but not to a fine dust. Or bash them with a rolling pin in a plastic bag. Add to a bowl and mix with the butter.
2 Divide the crumbs between six ramekins, pressing down firmly. Chill while you make the filling.
3 For the filling, put the mascarpone, icing sugar, lemon curd, zest and juice in a large bowl. Using a handheld electric mixer, mix on a low–medium speed for 10-20 secs, then add the cream. On a medium speed, mix for 1-2 mins, or until it firms up – don’t overmix.
4 Divide the mixture between the ramekins, leaving space for a layer of curd and the meringue. Place in the fridge for 1 hr to firm up, before adding a layer of lemon curd and returning to the fridge.
5 For the meringue, place the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment, and whisk on a medium speed until soft peaks form. Put the sugar and 3tbsp water in a medium saucepan and place over a medium heat. Once the syrup reaches
120C, remove from heat and drizzle it into the egg whites, with the mixer running slowly. Try not to get the sugar syrup on the sides of the bowl as it will instantly harden and crystallise. Increase the speed and whisk until stiff, glossy and cooled. Top your cheesecakes with the meringue either using a piping bag or by spooning it on. If you have one, use a kitchen blowtorch to toast some of the meringue.