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.
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)
Post a Comment