Lemon meringue cheesecake

THIS show-stopping lemon cheesecake topped with piped meringue peaks is from the recipe book Cheesecake by British MasterChef finalist Hannah Miles.

The baking queen has compiled 60 different versions on a classic cheesecake and this one is as delicious as it sounds.

INGREDIENTS:

For the crumb base:

300g digestive biscuits

150g butter, melted

4 tablespoon lemon curd

For the filling:

6 sheets leaf gelatine (as found in supermarkets)

300g cream cheese

250g ricotta

150ml sour cream

100g caster sugar

grated zest and freshly squeezed juice of 2 lemons

For the meringue topping:

150g caster sugar

60ml light corn syrup (or golden syrup)

3 egg whites

METHOD:

Line and grease a 23cm springform cake tin. Crush the biscuits into fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling-pin.

Transfer to a mixing-bowl and stir in the melted butter. With the back of a spoon, firmly press the crumbs into the base and about 3-4 cm up the sides of the tin.

Spoon the lemon curd over the base and spread into an even layer.

Soak the gelatine leaves in water until soft. In a large bowl, whisk together the cream cheese, ricotta, sour cream and sugar until light and creamy. Stir in the lemon zest.

Put the lemon juice and 60ml water in a heat-proof bowl set over a pan of simmering water and heat gently.

Squeeze the water out of the gelatine leaves and add them to the juice, stirring until dissolved. Pass the lemon jelly through a sieve to remove any undissolved gelatine, then add it to the cream-cheese mixture.

Beat until smooth and slightly thick. Pour the filling into the crumb case and refrigerate for three to four hours, or overnight, until set.

For the meringue, heat the sugar, syrup and 4 tablespoons water in a pan until the sugar has dissolved, then bring to the boil.

Whisk the egg whites until they form stiff peaks. Gradually pour the hot sugar syrup into the egg whites in a thin stream and continue whisking until the meringue cools down and is glossy and firm.

This will take about 10 minutes and is best done with a stand mixer.

Spoon the meringue into a piping-bag fitted with a large round nozzle, and pipe the meringue on to the cheesecake in high peaks.

Lightly brown the meringue with a chef's blowtorch or under a hot grill. Store in the refrigerator if you are not serving at once.

• Cheesecake by Hannah Miles is published by Ryland, Peters & Small.