GIN & LIME MERINGUE CHEESECAKE VIENNESE WHIRLS CLASSIC SCONES SHOWSTOPPER VICTORIA SPONGE CAKE
BAKEWELL TART TRAYBAKE COCONUT & CASHEW SCONE BLACKBERRY SCOTCH EGGS MINT, BERRY & MAPLE CHOUX PASTRY BUNS
★ COVER RECIPE
Gin & lime meringue cheesecake
TURN TO PAGE 24 TO MAKE VEGAN MINI LEMON MERINGUES!
SERVES 10-12 For the cheesecake
225g digestiv e biscuits, crushed
80g unsalted butter, melted
2tbsp soft brown sugar
675g cream cheese
300g caster sugar
4 large free-range eggs
3tbsp cornfl our
1tbsp vanilla extract
A pinch of salt
150g sour cream
Juice of 2 limes
For the lime and gin curd
Juice and fi nely grated zest
of 8 limes
225g caster sugar
120g cold unsalted butter;
cubed
75ml dry gin
4 free-range eggs; beaten
For the meringue
2 large free-range egg whites, at room temperature
¼tsp salt
¼tsp cream of tartar
120g caster sugar 1tsp vanilla extract
1 For the cheesecake, combine the biscuits, melted butter and soft brown sugar in a bowl. Stir until evenly mixed.
2 Pack the mixture into the base and sides of a 20cm (8in) springform cake tin, pressing in well. Chill until needed.
3 Beat the cream cheese in a large bowl until smooth and creamy. Add the caster sugar and beat for a further two minutes until pale and fluffy. Beat in the eggs, one by one, then add the cornflour, vanilla extract, and salt, beating until incorporated. Fold in the sour cream and lime juice.
4 Spoon the cheesecake mixture into the prepared tin. Bake for about 1 hour five minutes-1 hour15 minutes until the filling is set with a slight wobble in the middle. Transfer to a wire rack to cool. Once cool, cover with clingfilm and chill overnight.
5 For the lime and gin curd, combine the lime juice, half the zest, the caster sugar, butter and gin in a heatproof bowl. Set the bowl over a half-filled saucepan of simmering water and stir gently from time to time until the butter hasmelted.
6 Gradually whisk in the beaten eggs until fully incorporated. Continue to cook until the curd has thickened, whisking from time to time, about eight-10 minutes.
7 Remove from the heat and let cool briefly. Cover the surface with an oiled or buttered piece of clingfilm and chill until cold, at least four hours.
8 For the meringue, the next day, beat the egg whites with the salt and cream of tartar in a large, oil-free mixing bowl until soft peaks form.
Combine the sugar with 2tbsp water in a saucepan. Cook over a medium heat, stirring, until the sugar has dissolved. Bring to the boil and cook
