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Delicious and fresh taste of this key lime meringue cheesecake makes it a perfect treat for the garden party season.
'm definitely a huge fan of sour cakes! While waiting for my beloved rhubarb to grow, I found a few limes in my fruit basket, and decided to make this amazing cheesecake.
It's perfectly creamy, and ideally balanced in sour and sweet palette. Not to mention, super easy to make, plus you can surprise your guests with "meringue art" :)
Key lime cheesecake
Preheat the oven to 175ºC.
Place nuts, cookies and coconut in the blender and whizz until crushed. Add butter and blend.
Grease pie pan with butter. Transfer the crust mixture and press into the pan.
Bake 12 min until lightly browned.
Place all of the ingredients in the mixing bowl and fold together until combined.
Pour the mixture over the crust. Bake for 40-50 min in 160ºC.
Place sugar and water in a small pan. Boil until it reaches 118ºC, don't mix it while boiling.
When the sugar mixture reaches 100ºC, start beating egg white. Add sugar, spoon by spoon and beat until stiff peaks.
Remove the syrup immediately from the heat when it reaches 118ºC and pour it over the egg whites, while still beating.
Beat for another 5-8 min until the meringue becomes glossy and stiff.
Transfer meringue to the piping bag with star tip, and decorate the cake.
Use the gas burner to brown the meringue.