Meringue and Berry Cheesecake

  • Difficulty: Basic
  • one hour and 40 minutes
  • 6 servings

A crunchy base and creamy filling is the time-tested formula for cheesecake perfection. Add on top of the buttery biscuit base a smooth and refreshing vanilla-flavored berry mixture. And don’t say no to a touch of lemon. Add a French twist by topping it with meringue cream. Spend around 10 minutes preparing it; the remaining time is refrigeration time.

Ingredients Needed for Meringue and Berry Cheesecake

For the base:

7 ounces of digestive biscuits
1 tablespoon melted butter

For the filling:

1 cup blueberries (3-4 ounces)
½ cup raspberries (2 ounces)
⅔ cup cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the topping:

2 cups of meringue
blueberries for garnishing
raspberries for garnishing

How to Cook Meringue and Berry Cheesecake

  1. For the base:

    Add the biscuits to a mixer bowl and start mixing. Gradually add the melted butter while mixing.

  2. Transfer the mixture to a cheesecake form. Spread it evenly and gently press it using a spatula. Refrigerate for 30 minutes.
  3. For the filling:

    Add the blueberries and raspberries to a mixer bowl and mix them together.

  4. Strain them into a bowl using a strainer and a spoon. Discard the remaining pulp.
  5. Add the cream cheese, powdered sugar, vanilla extract, lemon juice, and the berry juice to a bowl. Mix them until smooth and even using a hand mixer.
  6. Layer this cream on top of the biscuit base. Spread it evenly using a spatula. Refrigerate for 30 minutes.
  7. For the topping:

    Transfer the meringue cream to a piping bag. Form the meringues on top of the cream layer.

  8. Lightly char the meringues using a blowtorch. Garnish with blueberries and raspberries and refrigerate for 30 minutes.

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