GOLDEN LEMON MERINGUE CHEESECAKEPastry recipe
LEMON FRENCH MERINGUE
- Egg white (pasteurized) - 330g
- Egg white (powder) - 15g
Whisk egg whites and egg white powder on medium speed until very stiff.
Reduce speed to slow and add sugar slowly until all combined.
Let Mix on slow speed for a few minutes and then use.
While using the meringue, keep it on the machine running on slow speed to avoid aeration and meringue collapsing.
Pipe out and dry in dehydrator over night.
- Lemon (zest) - 1
- Egg - 360g
- Caster sugar - 360g
- Corn flour - 30g
- Gelatine (sheet) - 2
- Cold water - 8
Place puree, zest, eggs, sugar and corn flour into a small pan.
Bring to a boil stirring continuously with a hand whisk.
Add gelatine soaked in cold water and blend until smooth.
Pour into mold and freeze and remainder cover top with cling film so touching and chill.
HOMEMADE DIGESTIVE DOUGH
- Dry butter 84 % - 320g
- Brown sugar - 50g
- Honey - 110g
- Flour T45 - 440g
- Sea salt - 5g
- Cinnamon - 5g
- Caster sugar - 70g
Cream butter, sugars and honey until smooth.
Add flour, salt, and cinnamon.
Chill before use.
Roll out, cut and then freeze.
Bake from frozen at 150°C in Convection oven until lightly golden brown.
NEUTRAL MIRROR GLAZE
- Water - 425g
- Caster sugar - 255g
- Dextrose - 140g
- Glucose syrup - 105g
- Caster sugar - 60g
- Pectin NH - 14g
- Citric acid solution - 1g
Heat water, sugar (255g), dextrose and glucose to 40°C.
Mix sugar (60g) and pectin and add to the mix and bring to a boil.
Add citric acid and then boil for 4 minutes.
Strain and use at 60-70°C.
Citric Acid Solution = equal citric acid and warm water
- Egg yolk (pasteurized) - 115g
- Lemon (zest) - 1
- Caster sugar - 115g
- Cream cheese - 315g
- Gelatine (sheet) - 15g
- Cold water - 40g
- Whipped cream 35% - 375g
Dilute Sugar with a little water and cook until 121°C.
While cooking whisk egg yolks, sugar, lemon puree and zest until light and fluffy.
Once at temperature pour onto whisking eggs down the inside of the bowl.
Separately soften the cream cheese by mixing on a slow speed with paddle until soft.
Soak gelatine in cold water (40g) until soft and melt with lemon juice together and pour into the warm egg mixture.
Add softened cream cheese while mixing on machine and mix until combined.
Remove from machine and add 1/3 of the lightly whipped cream and whisk through by hand.
Fold in remainder.
Make lemon meringues and dehydrate.
Make lemon Cremeux and freeze insert and leave remainder in fridge.
Bake digestive biscuit base.
Make golden mirror glaze.
Make Cheesecake and pour small amount of digestive base and place in frozen lemon Cremeux insert.
Fill to top of mold with mix and level off and freeze.
Spread thin layer of gold mirror glaze over and freeze for a few minutes before unmolding.
Pipe small amounts of lemon Cremeux on top and decorate with the dried meringues.
Assembly and finishing