Ultra Fluffy Meringue Cheesecake

When I made the Portuguese Meringue Cheesecake called Morotov, I was inspired to make this ultra fluffy version. But, it was not a cake, it just stopped at a meringue. If I'd made a bit more effort, it would have been wonderful - help please!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 8 Prep: 25 min Cook: 15 min

Ingredients

Egg whites 7
Granulated sugar 14 tbsp
Philadelphia cream cheese 180g
Vanilla extract 1 tsp
Lemon juice 1 tbsp
plain flour 2 tbsp

Method

1
Preheat the oven 200C.
2
Whisk the egg whites to soft peaks.
3
Add the sugar bit by bit until it becomes stiff peaks.
4
This is the Philadelphia cream cheese I used.
5
Add the lemon juice and mix again.
6
Put this meringue mix into a chiffon cake tin and put into the oven for 15 minutes.
7
Remove after 15 minutes and allow to cool thoroughly before serving.

Tips & Note

This is a recipe for cheesecake that I tasted in the San Sebastien area in the Basque region of Spain that I tried to re-create. I failed but this wasn't too bad.

Ultra Fluffy Meringue Cheesecake

When I made the Portuguese Meringue Cheesecake called Morotov, I was inspired to make this ultra fluffy version. But, it was not a cake, it just stopped at a meringue. If I'd made a bit more effort, it would have been wonderful - help please!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 8

Prep: 25 min

Cook: 15 min

Ingredients

Egg whites 7
Granulated sugar 14 tbsp
Philadelphia cream cheese 180g
Vanilla extract 1 tsp
Lemon juice 1 tbsp
plain flour 2 tbsp

Ultra Fluffy Meringue Cheesecake

Recipe ID :1022 Posted on 21 AUG 2015

Serves 8

Prep 25min
Cook 15min
views 2,923
printed 165

saved 0

When I made the Portuguese Meringue Cheesecake called Morotov, I was inspired to make this ultra fluffy version. But, it was not a cake, it just stopped at a meringue. If I'd made a bit more effort, it would have been wonderful - help please!

Share

Ingredients

Method

Prep
25min
Cook
15min
1
Preheat the oven 200C.
2
Whisk the egg whites to soft peaks.
3
Add the sugar bit by bit until it becomes stiff peaks.
4
This is the Philadelphia cream cheese I used.
5
Add the lemon juice and mix again.
6
Put this meringue mix into a chiffon cake tin and put into the oven for 15 minutes.
7
Remove after 15 minutes and allow to cool thoroughly before serving.

Tips & Note

This is a recipe for cheesecake that I tasted in the San Sebastien area in the Basque region of Spain that I tried to re-create. I failed but this wasn't too bad.

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Tobuchan
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とぶちゃん
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