Cheats Tangelo Meringue Cheesecake With Pistachios & Orange Vanilla Syrup
DIFFICULTY: Medium
PREP TIME: 30 minutes / COOK TIME: 40 minutes
Ingredients
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Ingredients ✴
Tangelo Cheesecake:
275g digestive biscuits
100g salted butter, melted
375g traditional cream cheese
4 egg yolks (reserve three of the whites)
1 ½ cans condensed milk
½ cup Sunkist Tangelo juice + 1 Tbsp Tangelo zest
½ cup Sunkist Lemon juice (juice of about 2 lemons)
⅓ cup roasted pistachios, crushed into a fine meal
Orange Vanilla Syrup:
⅔ cup Sunkist Cara Cara Orange juice (juice of about 2 oranges)
⅓ cup caster sugar
1 tsp vanilla extract with seeds
Meringue:
3 eggs whites (reserved from above)
¾ cup caster sugar
Directions
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Directions ✴
Preheat your oven to 170°C bake. Grease and line a 22cm cake tin with baking paper.
Lemon Cheesecake: Place digestive biscuits into a food processor and blitz into a fine crumb. Add the melted butter and pulse several times to combine. Add the crumb to the prepared cake tin and press firmly into the base and up the sides with the back of a spoon or base of a cup. Bake for an initial 15 minutes, until browned. Meanwhile, add cream cheese, egg yolks, condensed milk, tangelo juice, and lemon juice to the food processor. Blitz together, until completely smooth and combined.
Pour the cheesecake filling into the baked biscuit crust and spread out into an even layer. Bake on the lower-middle oven rack for a further 15-20 minutes, until the filling has just set, but still jiggles in the middle. Sprinkle the crushed pistachios over the surface. Set aside in the fridge to cool completely (about 4 hours), before removing from the tin.
Orange Vanilla Syrup: Add all of the ingredients to a small pot and place over high heat. Bring to a simmer, whisking to dissolve the sugar. Reduce heat to low and summer for about 15 minutes, or until reduced, translucent and sticky. Transfer to a small jug and set aside to serve.
Swiss Meringue: In a large heat-proof bowl, combine the egg whites and sugar together. Bring a pot of water to the boil. Set the bowl over the pot of simmering water, ensuring the base of the bowl isn’t touching the water. Cook for about 4 minutes, stirring often with a rubber spatula, until the sugar has dissolved and the mixture is warmed (test this by rubbing some of the mixture between your fingertips, you shouldn’t feel any grit from the sugar). Remove the bowl from the heat. Using hand-held electric beaters, beat on medium-low speed for about 2 minutes, until foamy. Increase speed to high and beat for a further 4-5 minutes, until glossy, thick and meringue holds stiff peaks.
Finish Cheesecake: Transfer the chilled cheesecake to a serving plate and spoon the meringue on top in the center. Spread it out over the top, creating swoops and swirls with the back of a spoon. Lightly toast the meringue with a blow-torch (optional). Drizzle the cheesecake with the orange vanilla syrup, to serve.