Red Velvet Cheesecake with Meringue Frosting
For the crust:
- 380g chocolate-coconut biscuits, chopped
- 80g chocolate sandwich biscuits, chopped (icing removed)
- 160g melted butter
For the filling:
- 375g smooth cream cheese
- 200g fresh ricotta
- 165g caster sugar
- 3 free-range eggs
- 1 tsp vanilla extract
- 150g melted dark chocolate
- 1 – 2 Tbsps. red food colouring
For the meringue frosting:
- 5-free range egg whites
- 100g white sugar
- Dehydrated raspberries or raspberry dust, to serve
Preheat the oven to 140°C.
For the crust, blitz the ingredients together and push into the bottom and sides of the Le Creuset Medium Soufflé Dish. Chill until the filling is ready.
For the filling, blend together the cream cheese, ricotta and caster sugar. Then add in the eggs, vanilla, dark chocolate and red food colouring before blending again. Pour into the crust and bake for 40 – 50 minutes until set.
For the meringue frosting, stir 5 free-range egg whites with 100g white sugar in a bowl over a casserole of simmering water until the sugar has dissolved. Then beat with a hand-held electric whisker or cake mixer until stiff peaks form.
Sprinkle over dehydrated raspberries or raspberry dust to serve.