Saturday 17 September 2011

Baked Raspberry Meringue Cheesecake

A few weeks ago my friends and I decided that we needed to catch up more regularly. So it was decided that we would have a barbecue once a month rotating houses each month. It is kind of like a pot luck situation where each one brings something. I volunteered to make a dessert for a first gathering. 

I wanted to make something a bit different but something that would be family friendly and yummy. There were a couple of choices between different tart recipes that I have had bookmarked for a while. However, I had an idea for something brand new. It was kind of based around the lemon & coconut meringue cheesecake that I made last year. However I wanted to lighten it up a bit. So I decided to add in some strained vanilla yoghurt. I made both a large one (probably too large now I look at it) and a small one for blogging and taste testing purposes of course, lol. I am very pleased with how this has turned out. The raspberry flavour is just lovely and it is not too heavy. I made sure to go easy on the sugar as it could have easily been way too sweet. I hope that it is liked by all. 

Baked Raspberry Meringue Cheesecake 

  •  1 packet granita biscuits
  • 1 packet marie biscuits 
  • 170 g butter, softened 
  • 500 g cream cheese 
  • 250 g strained vanilla yoghurt 
  • 1 tsp vanilla paste 
  • 2/3 c caster sugar 
  • 5 eggs
  • 4 egg yolks 
  • 400 g raspberries (crushed and strained to remove seeds)
  •  4 egg whites 
  • ¼ tsp cream of tartar 
  • 2/3 c caster sugar  
  • Process biscuits until finely crushed. Add butter and mix well to combine. Press into tart tins and chill for at least 1 hour. 
  • Place cream cheese & yoghurt in mixer bowl and beat until well combined. Add vanilla and sugar and beat to combine. Add eggs & yolks one at a time beating well after each addition. Add raspberry puree and mix well to combine. 
  • Pour filling into tart tin bake at 160 C for 50 minutes, it should still have a slight wobble but not too much. Remove from oven and cool for about 20 minutes. 
  • In a clean mixing bowl beat egg whites and cream of tartar to soft peaks. Slowly add caster sugar beating until it is stiff and glossy and the sugar is completely dissolved. 
  • Spread meringue on top of cheesecake and then return to oven for a further 15 minutes or until nicely browned.
(From this I got 1 x 24 cm (5 cm deep) round tart tin and 1 x 10 cm (4 cm deep) round tart tin)

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