Berry Ripple Cheesecake with Italian Meringue

Method

Step one

Place the berries, sugar, water, and lemon juice into a saucepan and cook on medium heat until thickened to a compote. Allow to cool.

Step two

Melt the butter and mix with the Bird’s Cheesecake Base, then divide into the lined moulds. Refrigerate for 15 minutes to set.

Step three

Beat the cream cheese to soften, then add the sifted icing sugar, lemon zest and vanilla. Mix to combine.

Step four

Whisk the cream to soft peaks, then fold it into the cream cheese in 2 batches

Step five

Add 3/4 of the berry compote to the cheesecake mix and gently fold it in. Divide this mix on top of the bases and refrigerate for at least 30 minutes to set.

Step six

For the Italian meringue, heat the water and sugar to 121°C. Meanwhile, whisk the egg whites to soft peaks.

Step seven

Whilst whisking on full speed, add the syrup gradually to the egg whites. Whisk until cool, then place into piping bag and freeze.

Step eight

De-mould cheesecakes and garnish with the remaining compote, raspberries, mint, and torched meringue."