Lemon Meringue Cheesecake

Disney Park Recipe:

Location: California Grill – Disney’s Contemporary ResortWalt Disney World

Source: Kitchen Magic with Mickey Cookbook

Ingredients Lemon Mascarpone Cheesecake:

  • ¼ cup plus 3 tbsps granulated sugar substitute, divided

  • ¼ cup fresh lemon juice

  • 4 large egg yolks (reserve whites)

  • 4 tbsp unsalted butter

  • 2 ½ tsp powdered gelatin

  • 2 tbsp cold water

  • ½ cup mascarpone cheese

  • ½ cup sour cream

  • ¾ cup heavy whipping cream

Ingredients Citrus Shortbread Crust:

  • ½ cup unsalted butter softened

  • 2 tbsp granulated sugar substitute

  • 1 large egg yolk (reserve white)

  • 2 tsp baking powder

  • ¼ tsp salt

  • 1 ¼ cups gluten-free flour

  • Zest of ½ lemon

  • Zest of ½ orange

Ingredients Meringue Clouds:

  • 5 eggs whites (use reserved whites)

  • ¼ cup granulated sugar substitute

  • 1 tsp cream of tartar

Instructions lemon mascarpone cheesecake:

  1. While stirring constantly In a double boiler, combine ¼ cup sugar substitute, lemon juice, and egg yolks. Cook over medium heat. The mixture will become thick. It should take about 5-7 minutes. Remove it from the heat. Whisk in the butter. Cover the bowl, and place in the refrigerator.

  2. Grease a 9 x 50inch loaf pan. Line with plastic wrap. Let plastic wrap hang over the edges too. Try to smooth out as many wrinkles you can.

  3. In a small bowl, combine the gelatin and water. Set the bowl aside.

  4. In a stand mixer with a paddle attachment, combine the mascarpone, sour cream, and the remaining of 3 tbsps of sugar substitute. Mix until smooth. Make sure to scrape down the bowl every few minutes.

  5. Add the cooled lemon curd to the mixer. Mix well.

  6. In a large bowl, whip the heavy cream into soft picks.

  7. Place the gelatin-water mixture in the microwave for 15- 30 seconds. Cook until dissolved. Stir in a tbsp. of whipped cream. Stir the mixture into the mascarpone mixture.

  8. Fold the whipped cream into the mascarpone mixture.

  9. Pour the mixture into the prepared loaf pan. Tightly cover the loaf pan with the plastic wrap making sure the plastic wrap touches the top of the mixture

  10. Freeze for a minimum of 6 hours.

Ingredients Citrus shortbread cookie:

  1. In a stand mixer, combine the sugar substitute and butter. Beat until it becomes smooth.

  2. Add in the egg yolk. Mix until well combined. Scrap down the bowl and mix for another 30 seconds.

  3. Into to the mixer, add baking powder, salt, flour and lemon, and orange zest. Mix until the dough come together.

  4. Make a ½-inch-thick rectangle and place in the refrigerator for 1 hour.

  5. Preheat your oven to 350F.

  6. Place parchment on a baking sheet.

  7. Cut the citrus shortbread dough into 6 rectangles. The rectangles should be 1 ½ – x 5 –inch.

  8. Place them on the baking sheet and bake for 10 minutes. They will become light golden brown. Set aside.

Instructions Meringue Clouds:

  1. Preheat the oven to 200F.

  2. Place a parchment paper on a baking sheet.

  3. In a stand mixer with a whisk attachment, whisk together the egg whites, sugar substitute and cream of tartar. Beat until stiff but not dry.

  4. Drop teaspoon size drops of meringue onto the baking sheet.

  5. Bake for 1 hour. Bake until set and firm.

  6. Using a small kitchen torch, run the flame over the meringues to lightly brown the edges.

How to serve:

  1. Remove the cheesecake pan from the freezer. To get the cheesecake out of the pan, lightly dip the pan in hot water. You want to do it quickly. Pull on the plastic wrap to remove the cheesecake. Throw out the plastic wrap.

  2. Cut the cheesecake into 6 (1 ½-x 5inch) rectangles. It’s easier if you dip your knife in hot water before cutting.

  3. Place a shortbread cookie on a plate, place a piece of cheesecake on top of the cookie and top with 3 meringue clouds.

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