Berry Bombe Cheesecake

Name: Berry Bombe Cheesecake
Ingredients: 1 (1 lb) store-bought madeira, pound or butter cake, edges trimmed; 12 oz cream cheese, softened; 1/2 cup granulated sugar; 1 1/4 cups heavy cream; 2 tsp powdered gelatin, bloomed in 2 tbsp cold water; 4 oz frozen blackberries; 1 tbsp lemon juice; None None Meringue; 4 None large egg whites; 3/4 cup granulated sugar; 1 tsp cornstarch, sifted

11 ingredients

6 steps

Ingredients

1 (1 lb) store-bought madeira, pound or butter cake, edges trimmed
12 oz cream cheese, softened
1/2 cup granulated sugar
1 1/4 cups heavy cream
2 tsp powdered gelatin, bloomed in 2 tbsp cold water
4 oz frozen blackberries
1 tbsp lemon juice
None None Meringue
4 None large egg whites
3/4 cup granulated sugar
1 tsp cornstarch, sifted

Directions

1

Line a 5-cup bowl with plastic wrap, extending plastic wrap 2 inches over edge.
2

Cut 2 (1/3 inch-thick) slices, lengthwise, from cake, reserving remainder. Place cake slices together and cut out a 6 inch round to fit the top of the bowl. Crumble remaining cake into bowl and press firmly into base and sides.
3

In a small bowl, beat cream cheese and sugar until smooth. Beat in cream. Transfer 1/4 cup to a small saucepan and add bloomed gelatin. Stir over low heat until just melted. Mix into main cream cheese mixture then fold in blackberries and lemon juice. Transfer to prepared basin and top with prepared cake round. Cover with plastic wrap and chill overnight.
4

Preheat oven to 475°F.
5

To make the meringue, whip egg whites to soft peaks. Gradually add sugar, beating between additions until sugar dissolves. Fold in cornstarch.
6

Turn cheesecake out onto a baking tray and discard plastic wrap. Spread meringue over bombe to cover completely. Bake for 3 mins, or until browned lightly. Serve immediately.