Frozen lemon cheesecake bombe alaska Recipe
Ingredients
500g cream cheese, softened
1 teaspoon vanilla extract
1 1/2 cups caster sugar
1 3/4 cups thickened cream, whipped
2/3 cup lemon curd
1/2 x 460g packet double unfilled round sponge cake (see notes)
4 egg whites
Frozen lemon cheesecake bombe alaska Recipe
Method
Step 1
Line a 5 cup-capacity metal pudding basin with plastic wrap, extending plastic wrap 5cm above edge. Using an electric mixer, beat cream cheese, vanilla and 1/2 cup sugar for 4 to 5 minutes or until light and fluffy. Fold in whipped cream. Spoon 1/3 of mixture into prepared basin. Dollop with 1/4 cup curd. Run a butter knife back and forth through mixture to create a marbled effect.
Step 2
Top with 1/2 remaining cheesecake mixture and dollop with another 1/4 cup curd. Top with remaining cheesecake mixture. Repeat marbling process with knife. Fold the overhanging plastic wrap over the cheesecake to cover. Freeze cheesecake overnight or until firm.
Step 3
Using a knife, level top of sponge, if necessary. Spread top of sponge with remaining curd. Uncover top of cheesecake. Place sponge, curd-side down, on top of filling. Invert bombe onto a baking tray. Return to freezer.
Step 4
Meanwhile, preheat oven to 240C/220C fan-forced (see notes). Using an electric mixer, beat egg whites until stiff peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until sugar dissolves and mixture is thick and glossy.
Step 5
Spread meringue all over cheesecake. Bake for 4 to 6 minutes or until lightly browned. Carefully transfer bombe to a serving plate and serve immediately.
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