Okay so I’ve been meaning to get this one up for aggggggges now but have never found the time. BUT whilst sitting on the plane to Spain I have nothing but time so here goes!
It all started back in July in my birthday week. I couldn’t decide what cake I wanted to celebrate my 25th bday with…. Cheesecake or lemon meringue pie? Both of which are my all time favourite desserts! The lemon meringue pie I made for Mother’s Day recipe HERE was an absolute hoot. Oh and the choc base lemon curd tart too recipe HERE, but then cheesecake is my fave. And then boom it hit me. Why limit yourself to one when you can layer them and have BOTH! So I used the ever faithful Sarah Wilson I quit sugar recipes as a base and combined this killer dessert! Fair to say I had a super sweet birthday minus the sugar!!
CRUNCHY NUT BAKED CHEESECAKE WITH LEMON CURD AND MERINGUE
Serves 8 – GF DF* P SF – 3 hours
1 cup oats or LSA mix
1 cup almonds or pistachios/hazelnuts (use another but other than almonds here if you used LSA above)
120gms coconut oil or butter
1 cup desiccated coconut
2 Tbs rice malt syrup
pinch of salt
dash of cinnamon
2 Tbs Greek yoghurt
4 Tbs Full fat coconut cream
1 cup cream cheese
1 cup ricotta cheese
1 Lemon juiced and zest
1/2 cup rice malt syrup
1 vanilla bean
1/2 cup coconut oil
2 whole eggs
6 egg yolks (save the whites)
Juice and zest of 2 lemons
3 Tbs rice malt syrup
1 tsp stevia
6 egg whites
2 Tbs rice malt syrup
Preheat oven to 160 degrees Celsius.
Line or spray a deep pie / tart tin.
Place the ingredients for the crust in a food processor and process until combined. The more you blend the more the oils from the nuts are released. Add more butter or coconut oil if necessary. Take out and press into a lined cake or tart dish working your way up the sides. Remember it is not just a base but a crust for the filling so make it deep!
Place crust in the oven for 8-10 minutes until lightly browned. Set aside to cool.
Meanwhile combine the cheesecake ingredients in a clean food processor. Careful not too over process. You just want the lumps gone and watch out for any lemon pips whilst squeezing!
Pour the cheesecake filling into the cooled tart crust. Place in oven for 20-30 minutes until it bakes and goes hard or set like jelly. Don’t over cook!
For the lemon curd, melt the coconut oil on the stove. Add the rice malt and lemon juice/zest. Slowly add the eggs and yolks whilst whisking. Careful not to over boil the curd otherwise you will end up with lemon scrambled eggs! When it begins to thicken lift it off the heat and whisk in mid air. Add back to the heat if necessary. Leave to cool. Pour over the cheesecake layer and set aside.
For the final layer of this epic cake / pie / tart you need to make the meringue. Either with some good old elbow grease or electric beaters beat the egg whites and rice malt until it starts to go white and glossy. You want it to hold its form and make peaks. About 3-5 minutes. Slop the meringue mixture onto the lemon curd layer. When it is covered use the whisk or a spoon to create some peaks for aesthetic purposes.
Place the whole cake into the oven for 6-8 minutes until the meringue has browned at the tips. Careful not to burn or grill it! Just a light browning it will do.
Take out and place in fridge to set for 2 hours or overnight! When it’s time to eat it take it out and sprinkle with some matcha green tea powder if you have it!
Serve huge slabs of this beauty and enjoy! I couldn’t believe how amazingly yum and sweet this cake was. The perfect amount of savoury creamy lemony ricotta and tangy sweet curd, crunchy base and fluffy top ahhhhhhh just make it! You can even freeze any left over slices (left over… Is there such a thing?)