Lime Cheesecake With Blueberry Meringues - cooking recipe

Ingredients

2 None medium egg whites
100 g caster sugar
2 tbsp blueberry jam
200 g biscuits, such as digestives or Hob Nobs
150 g butter
3 sheets gelatin
1/2 tsp vanilla extract
175 ml full fat cream cheese
2 None limes, juiced
400 ml whipping cream

Preparation

To make the blueberry meringue, preheat oven to 250\u00b0F and line a baking tray with parchment paper. Whisk egg whites in a bowl with a pinch of sugar to medium peaks. Whisk in 1/2 the sugar until dissolved. Fold jam into egg whites to create streaks. Spoon 10 meringue dollops onto the baking tray and bake for at least 1 hour. Turn off the oven and allow meringues to continue to dry out for at least another 1 hour.
Meanwhile, grease a 9 1/2 inch springform cake pan. Heat butter in a saucepan. Remove from heat and add graham cracker crumbles. Transfer to the prepared pan and press it down firmly, leaving a small lip around the edge, to create a crust. Chill for 30 mins.
For the cheesecake, bloom gelatin in 2-3 tbsp cold water. Meanwhile, mix cream cheese, remaining sugar, vanilla extract and lime juice until smooth. If using sheet gelatin, squeeze out any excess moisture. Gently heat 2-3 tbsp heavy cream with gelatin and melt. Mix with rest of the cream then whip to stiff peaks. Fold whipped cream into cream cheese mixture, then transfer to the chilled tart shell and smooth the top. Chill for at least 2 hours.
When ready to serve, remove cheesecake from the pan and coarsely crumble blueberry meringue over top.