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Lemon cheesecake cups

Lemon cheese cake cups
(image source: http://ohemcee.com/)

Lemon cheesecake cups

325g Woolies lemon curd
3 cups cream cheese
200g ginger nut biscuits, blended or crushed until rough crumbs form

For the meringue topping
2 free range egg whites
3/4 cup caster sugar

Mix the lemon cream cheese together until perfectly combined. Add a layer of crushed biscuits to the bottom of the glass followed by some of the cream cheese fillings. Continue this process until you have a few individually formed layers of biscuits and cream cheese mixtures. Place in the fridge to set for a few hours.
Prepare the meringue topping by using an electric hand mixer and beating until soft peaks form. Gradually begin adding the sugar while still beating. Once all the sugar has been added and beaten through you should have a thick glossy meringue.
Pipe some of the meringue over the top of the set cheesecake cups and torch with a kitchen blowtorch before serving. Alternatively, you can serve the dessert without torching the meringue

SMS the keyword “TREAT” to 33650 to get the recipe sent to your device. SMS’s cost R1.50 and free SMS’s do not apply.
Disclaimer: The recipe will only be available via SMS for 24 hours.

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