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    Sunday, October 04, 2015

    Key Lime Ice Cream Meringue Cheesecake Recipe

     Key Lime Ice Cream Meringue Cheesecake Recipe

    For the base:

    400ml good-quality vanilla ice cream, softened

    180g cream cheese, softened

    50g icing sugar

    Juice of 2 limes

    350g fine digestive biscuit crumbs

    200g white chocolate, pulsed in a food processor until fine

    150g unsalted butter, melted
    For the ice cream filling:
    Zest of 3 limes

    Green food colouring, optional
    For the meringue topping:

    3 large egg whites

    ½ tsp cream of tartar

    1 lemon wedge to wipe the inside of the mixing bowl

    200g caster sugar

    100ml water

    Key Lime Ice Cream Meringue Cheesecake Recipe

    1. Combine the biscuit crumbs, fine white chocolate and melted butter  and press in to the base of an 8-inch spring form cake tin and all the way up the sides. Freeze for 30 minutes.

    2. Place the softened ice cream, cream cheese, sugar, lime juice, zest and optional green food colouring in to a bowl. Use a whisk to beat until fully combined. Pour on top of the frozen crumbs. Freeze for 2-3 hours.

    3. To make the meringue topping, combine the water and sugar in a small pan. Heat until a candy thermometer reaches 115°C. Don’t stir the syrup while it cooks.

    4. Wipe the inside of the bowl with the lemon wedge. Add the egg whites and whip  for 2 minutes until you have soft peaks. Add the lime zest and cream of tartar.

    5. Next, with the mixer on at full speed, slowly pour in the sugar syrup and whip  until you have a thick, glossy meringue.

    6. When ready to serve, pile the meringue on top of the ice cream.

    8. Place the pie on a heatproof worktop and blowtorch the top until lightly golden. Slice and serve
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    Item Reviewed: Key Lime Ice Cream Meringue Cheesecake Recipe Rating: 5 Reviewed By: Mrs. Chef
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