Cheesecake with meringue
8 servings
90 minutes
Meringue cheesecake is an exquisite dessert inspired by French culinary tradition. The delicate base of shortcrust pastry with cocoa notes combines with an airy cheese mass, creating a harmonious blend of creamy softness and light acidity. The addition of feijoa gives the dessert a refreshing fruity note, while the airy meringue baked to a golden crust adds lightness and sweet sophistication. This cheesecake is the perfect choice for special occasions when you want to impress guests with refined taste and gentle texture. Served chilled, it makes a wonderful conclusion to a romantic dinner or festive feast.
1
Mix 250 g of flour, butter, 1 egg, 50 g of sugar, and 1 tablespoon of cocoa. Place the dough in a mold and bake for 15 minutes at 180 degrees. To prevent the dough from rising, poke it in several places with a fork.
- Wheat flour: 300 g
- Butter: 125 g
- Chicken egg: 7 pieces
- Sugar: 425 g
- Cocoa powder: 1 tablespoon
2
Mix cottage cheese, sour cream, 3 eggs, 100g sugar, and 50g flour. Pour the mixture into a dough form and bake at 150 degrees for 45 minutes.
- Curd cheese (tvorog): 500 g
- Sour cream: 100 g
- Chicken egg: 7 pieces
- Sugar: 425 g
- Wheat flour: 300 g
3
Chop 7 large feijoas and 100 g of sugar. Spread the fruit filling on the cheesecake.
- Feijoa: 7 pieces
- Sugar: 425 g
4
For the meringue, dissolve 175 g of sugar in 75 ml of water and boil the syrup until the sugar is completely dissolved. Whip the whites of 3 eggs. While continuing to whip, pour in the syrup in a thin stream. Spread the meringue over the filling and bake in the oven until browned, for 20 minutes at 200 degrees.
- Sugar: 425 g
- Chicken egg: 7 pieces