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
By Stockfood, The Food Media Agency
★ COVER RECIPE
Gin & lime meringue cheesecake
SERVES 10-12
For the cheesecake
225g digestive biscuits, crushed 80g unsalted butter, melted 2tbsp soft brown sugar 675g cream cheese 300g caster sugar 4 large free-range eggs 3tbsp cornflour 1tbsp vanilla extract A pinch of salt 150g sour cream Juice of 2 limes
For the lime and gin curd
Juice and finely 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 has melted.
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.
9 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 until the syrup reaches 121°C/250°F on a thermometer.
10 Remove th
