Recipe and photos by Ina Paarman
This Cheesecake showpiece topped with a soft meringue must be served cold
to allow the filling to set. When cold, it is much easier to cut.
Serves 8
CRUST
11 Tennis biscuits, crushed
3 T (45 ml) butter, melted
FILLING
1½ T (22,5 ml) cornflour (maizena)
1 cup (250 ml) full cream milk
3 egg yolks (reserve whites)
1 cup (250 ml) fresh cream
1 x 250 g Ina Paarman's Lemon Cheesecake Mix
2 t (10 ml) lemon rind, grated
MERINGUE LAYER
3 egg whites
2 t (10 ml) fresh lemon juice
½ cup (125 ml) castor sugar
Adjust the oven rack to the middle shelf. Preheat the
oven to 170°C. Butter a 20cm or 22cm pie dish.
Crush the biscuits or whiz them in a food processor
until crumbed. Add the melted butter and blend very
briefly until just mixed through.
Scrape the biscuit mixture into the buttered dish.
Work the crumbs halfway up the sides of the dish
and flatten with the back of a tablespoon. Bake for
10 minutes.
Mix the cornflour with 3 T (45 ml) of the
milk to make a smooth slurry.
Beat together the egg yolks, cornflour
slurry, milk and cream. Add the Cheesecake Mix and lemon rind. Beat hard to
blend well. Leave the Cheesecake mixture
to thicken a bit. Now wash the beaters
and rinse them in boiling water. Keep
ready to beat the egg whites. Pour the
cheesecake filling into the baked crust
and level.
Pouring the cheesecake base into the prebaked biscuit crust with whipped meringue
in the background.