Caramel cheesecake with meringue
Ready in: 1:47 h
Preparation time: 25 min.
Created on: 08.03.2021
Last changes: 14.04.2021
- Put 150 g sugar and the chilled cream into the blender jug and, the measuring beaker not inserted, boil for 35 minutes/130 °C/speed setting 2. Check to see if the caramel is ready – it should be golden yellow. If necessary, cook for another 5 minutes/130 °C/speed setting 2. Then add the maple syrup and, with the measuring beaker in place, stir for 1 minute/speed setting 3. Decant the caramel, allow to cool down for 5 minutes and clean the blender jug.
- Pre-heat the oven to 165 °C.
- Put the butter chopped into pieces to the blender jug and, with the measuring beaker in place, melt for 2 minutes/70 °C/speed setting 2. Then decant. Put the cream cheese into the blender jug. Separate 4 eggs and chill the egg whites. Pour the egg yolks with the 2 whole eggs into the blender jug and, with the measuring beaker in place, stir for 30 seconds/speed setting 4. Put the caramel and butter into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 5. Add the pudding powder and flour and, with the measuring beaker in place, stir again for 1 minute/speed setting 4.
- Put the cheesecake into a greased springform tin dusted with flour and bake in the pre-heated oven for 35 minutes.
- Clean the blender jug, rinse out with very cold water and attach the mixer attachment.
- Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 5 minutes/speed setting 4. After 2 minutes, gradually add the remaining sugar.
- Fill the piping bag with star nozzle with the meringue mixture. Remove the cake from the oven and wait a while until the surface is flat. Pipe the meringue mixture in dots on top of the cake. Increase the oven temperature to 185 °C and continue to bake the cake for 20 minutes. The meringues should be golden.
- Allow the baked cake to cool down a little and carefully remove it from the tin. Put in the refrigerator, preferably while still slightly warm, overnight.
Bon appétit with Monsieur Cuisine