Ultra Fluffy Meringue Cheeseca

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Ultra Fluffy Meringue Cheesecake

Recipe ID :1022 Posted on 21 AUG 2015

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Serves 8

Prep 25min

Cook 15min

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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!

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Tobuchan

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Ingredients

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

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Method

Prep

25min

Cook

15min

Preheat the oven 200C.

Whisk the egg whites to soft peaks.

Add the sugar bit by bit until it becomes stiff peaks.

This is the Philadelphia cream cheese I used.

Add the lemon juice and mix again.

Put this meringue mix into a chiffon cake tin and put into the oven for 15 minutes.

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.

Category

Portugal Cakes & Baking Puddings & Desserts Sweets Eggs Flour Yogurt / Dairy Children's Party Home Party Summer Tea Time

Related cheesecake Portugal cream cheese meringue egg white vanilla

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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!

Ingredients

Method

Tips & Note

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!

Ingredients

Find a recipe!

Ultra Fluffy Meringue Cheesecake

Serves 8

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!

Ingredients

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Method

Tips & Note

Category

Comment

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