Passionfruit & Lemon Meringue Cheesecake Pie

INGREDIENTS

Biscuit crust

• 3 packs Simply Better Vanilla Sable Biscuits
• 70g Simply Better Abernethy Sea Salted Butter, melted

Filling

• 2 tubs Simply Better Irish Original Cream Cheese
• 280ml Double Cream
• 100g Icing Sugar
• 1 jar Simply Better Sicilian Lemon Curd
• 1 Lemon
• 2 Passion Fruit
• 1 pack Simply Better Handpicked Raspberries

Meringue

• 3 Simply Better Irish Corn Fed Free Range Egg whites
• 180g Caster Sugar
• 1 tsp Cornflour

METHOD

1. Line the base and sides of a 2lb loaf tin with parchment paper.
2. Blitz the biscuits until you achieve fine breadcrumbs, slowly drizzle in the melted butter until you achieve a sandy texture. Keep 3 tbsp of the biscuit mixture aside for later. Use the remaining to line the tin base, spreading the mixture right up the sides of the tin. Refrigerate while you make the filling.
3. In a bowl whisk the cream cheese with the icing sugar, lemon zest and passionfruit seeds and two heaped tablespoons of lemon curd until combined. In a separate bowl whip the cream until you achieve soft peaks. Fold the cream into the cream cheese mixture.
4. Put half the cheesecake mixture into the base of your tin, make a well in the centre and add the remaining curd and top with a layer of raspberries. Top with the remaining cheesecake mixture, sprinkling over the reserved biscuit mixture to cover the top. Wrap in cling film and allow to firm up in the fridge overnight.
5. Place the egg whites and sugar into a clean bowl, over a saucepan of simmering water and whisk until the sugar has dissolved. Remove from the heat and continue to beat until stiff peaks form, add the cornflour and continue to whisk for a further minute until well incorporated.
6. Turn the cheesecake onto a serving dish or board, remove the parchment and spread the meringue all over, making swirls and soft peaks with the back of a spoon. Use a blow torch to evenly brown the outside of the meringue.