Lemon Meringue Cheesecake

Step 1

Prepare the base with the crumbled biscuits using a food processor and add the melted butter. Carefully line the base and edges of the previously buttered hinge mold. Pour the spreadable cream onto the base and level it with the spatula to obtain a uniform thickness. Meanwhile, soak the jelly in the water. Prepare the filling in a large bowl, working the spreadable cheese, ricotta, sour cream and sugar until a light and creamy mixture is obtained. Add the lemon zest and concentrated paste. Heat the lemon juice in a water bath or microwave with 60 ml of water. Now squeeze the gelatine sheets and add them to the hot lemon juice, mixing well. To be sure to remove any pieces of jelly you can pass the juice through a sieve. Combine the two compounds by mixing them well, pour the filling on the biscuit and cream spread and let it cool for at least 4 hours. Prepare the meringue by heating the dark sugar, glucose and 4 tablespoons of water; mix well until all sugar is completely dissolved and bring to a boil. Beat the egg whites until stiff and gradually pour the hot sugar syrup, continuing to whip until the meringue has cooled so that it becomes shiny and compact. Now fill the pastry bag with the meringue and decora the cheesecake making high "tufts". With the burner, caramelize the sugar so that it is slightly golden.