Lemon meringue burnt Basque cheesecake recipe

1. Cut a large sheet of baking paper and place a 900g loaf tin in the centre. Cut a diagonal slit from each corner to the corners of the tin, then use to line the tin – the paper should be at least 5cm higher than the tin all the way around. Preheat the oven to gas 6½, 210°C, fan 190°C.
2. Put the soft cheese and sugar in a mixing bowl and whisk with an electric whisk for 2-3 mins until smooth and the sugar has dissolved. Add the eggs, 1 at a time, beating between each addition, then gradually pour in 300ml cream, still whisking, until smooth and silky.
3. Put 50g lemon curd and the cornflour in a separate small bowl with 1 tbsp of the soft cheese mixture and whisk until smooth. Add to the main mixture with the grated lemon zest and a pinch of salt, and whisk until just combined. Carefully pour into the prepared tin (it will be very full), then bake for 40 mins without opening the oven, or until deeply golden and puffed up but still wobbly. Leave to cool completely in the tin – it will sink as it cools. Once cold, transfer to the fridge for at least 4 hrs or overnight.
4. To serve, whip the remaining 150ml cream to soft peaks. Beat the remaining 50g lemon curd with 1 tsp boiling water to loosen. Remove the cheesecake from the tin, then spoon the cream into the dip in the centre. Drizzle over the lemon curd, swirling some into the cream, then crumble over the meringue and scatter with the lemon zest to serve. The cheesecake will keep for up to 3 days in the fridge.

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