Page 89 - My Cookbook

INGREDIENTS
For the base:
350g fine digestive biscuit crumbs
200g white chocolate, pulsed in a food processor until fine
150g unsalted butter, melted
For the ice cream filling:
400ml good-quality vanilla ice cream, softened
180g cream cheese, softened
50g icing sugar
Juice of 2 limes
Zest of 3 limes
Green food colouring, optional
For the meringue topping:
3 large egg whites
1⁄2 tsp cream of tartar
1 lemon wedge to wipe the inside of the mixing bowl
200g caster sugar*
100ml water
Key Lime Ice Cream Meringue Cheesecake
Deserts
Prep 2 hrs ∙ Cook 5 min ∙ Makes 8-10 ∙ Source Foodnetworktv.com
DIRECTIONS
1. Combine the biscuit crumbs, fine white chocolate and melted butter and press in to the base of an 8-inch spring form cake tin and all the way up the sides. Freeze for 30 minutes.
2. Place the softened ice cream, cream cheese, sugar, lime juice, zest and optional green food colouring in to a bowl. Use a whisk to beat until fully combined. Pour on top of the frozen crumbs. Freeze for 2-3 hours.
3. To make the meringue topping, combine the water and sugar in a small pan. Heat until a candy thermometer reaches 115°C. Don’t stir the syrup while it cooks.
4. Wipe the inside of the bowl with the lemon wedge. Add the egg whites and whip for 2 minutes until you have soft peaks. Add the lime zest and cream of tartar.
5. Next, with the mixer on at full speed, slowly pour in the sugar syrup and whip until you have a thick, glossy meringue.
6. When ready to serve, pile the meringue on top of the ice cream.
8. Place the pie on a heatproof worktop and blowtorch the top until lightly golden. Slice and serve.
NOTES
*A typical electric coffee grinder works great for making superfine (caster) sugar from granulated sugar. Go for about 1/2 to 2/3 cup at a time. Your grinder may be able to grind more. Whiz the sugar for about 30 seconds and feel with your fingers
to see if it is fine enough. You want something about half-way between regular sugar and powdered sugar. It should still be granules, not a powder.