🍰 Baked Cheesecake with Italian Meringue

Biscuit Base

- 300 g digestive biscuits

- 150 g unsalted butter, melted

Cheesecake Filling

- 500 g full-fat cream cheese

- 300 g white granulated sugar

- 5 eggs

- 1 tablespoon plain flour

- A splash of vanilla extract

Italian Meringue

- 100 g egg whites

- 185 g white granulated sugar

- 85 ml water

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Method

1. Make the Biscuit Base

1. Preheat the oven to 170°C.

2. Crush the digestive biscuits into fine crumbs.

3. Mix the crumbs with the melted butter.

4. Press firmly into the bottom of a 23 cm springform tin.

5. Bake at 170°C for 10 minutes.

6. Remove from the oven and allow the base to cool slightly.

2. Make the Cheesecake Filling

1. Beat the cream cheese and sugar together until smooth and creamy.

2. Add a splash of vanilla extract.

3. Add the eggs one at a time, mixing gently after each addition.

4. Add the flour and mix just until combined. Don't overmix.

3. Prepare the Water Bath

1. Wrap the outside of the springform tin tightly with 2 layers of aluminium foil, making sure no water can get inside.

2. Pour the cheesecake filling over the biscuit base.

3. Place the cheesecake tin into a larger roasting tray.

4. Pour hot water into the roasting tray until it reaches about 2–3 cm up the side of the cheesecake tin.

4. Bake the Cheesecake

1. Reduce the oven to 160°C (or 140°C fan).

2. Bake the cheesecake for 45 minutes.

3. The edges should be set while the centre still has a gentle wobble.

4. Turn the oven OFF and leave the cheesecake inside for 1 hour, with the oven door slightly open.

5. Remove from the oven and water bath.

6. Let it cool completely, then refrigerate for at least 6 hours, preferably overnight.

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5. Make the Italian Meringue

1. Place the 185 g sugar and 85 ml water in a saucepan.

2. Heat over medium heat until the sugar dissolves, then bring to a boil.

3. Cook until the syrup reaches 118–120°C.

4. Meanwhile, whip the 100 g egg whites until foamy and beginning to form soft peaks.

5. Once the syrup reaches temperature, slowly pour it into the egg whites in a thin, steady stream while continuously whisking.

6. Continue whipping for 8–10 minutes, until the meringue is thick, glossy and holds firm peaks.

7. Keep whisking until the meringue has cooled to around room temperature.

6. Finish the Cheesecake

1. Once the cheesecake is completely cold, spread or pipe the Italian meringue over the top.

2. Create decorative peaks with a spoon or piping bag.

3. Lightly torch the meringue until beautifully golden.

4. Serve chilled.

✨ Kitchen Fairy