|Preparation : 15 min||Resting : -|
|Cooking : -||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|300||g Digestive biscuits
|150||g Butter, melted
|2 ½||Tbsp. sugar
|2||to 3 Tbsp. water
|100||g egg white
|500||g Philadelphia cream, at room temperature|
|100||g Icing sugar|
|300||ml Double cream|
|2||Lemons: Juice of 2, Zest of 1|
|3||Tbsp. Castor sugar|
|3||Drops Yellow food colouring|
In the FOOD PROCESSOR bowl, process the biscuits & butter.
Press into the base of a parchment lined spring form cake tin evenl.Put into the refrigerator to set.
In the FOOD PROCESSOR bowl, blend the Philadelphia cream, icing sugar, cream, sugar & zest
When blended add the juice & food colouring and continue blending until combined. Scrape down and restart if necessary
Remove the biscuit base from fridge & add the cheesecake mixture
Put back into refrigerator to set
Insert the whisk into the stainless steel bowl. Choose option WHISK
Add the egg whites (remove the cap to give the egg whites air) and set time to 3 minutes 30 secs on speed 5.
When whites start to form, add the sugar gradually
Whisk until egg whites are fluffy
Remove the cheesecake from the fridge & add the Meringue mixture to the top
Use a blow torch to colour.
so easy and its very tasty. i love making this cheese cake