Cheesecake with lemon cream and meringue with thermomix

Preparation of Cheesecake with lemon cream and meringue with thermomix

BASE

1. Cookies in the glass,
2. 10 seconds / speed 8
3. Transfer to a bowl and add the melted butter, mix
4. We line the base and sides of the mold with baking paper, turn the dough over and distribute it on the surface. We take to the fridge

STUFFED

1. All the ingredients in a glass
2. 40 seconds / speed 5
3. We remove base from the fridge and cover.
4. We remove possible air bubbles with a toothpick.
5. Oven previously preheated to 160°, heat up and down
6. We bake 60 min. Then, we turn off the oven and open the oven door ajar, leave it inside for 1 hour and 30 minutes.
7. Remove from the oven and let cool, then (without unmolding), put it in the fridge for about 4 hours or overnight

LEMON CREAM

1. All the ingredients, except the butter, in the glass, 5 seconds / speed 6, then add the butter,
2. 6 minutes / 90ºC / speed 4
3. Pour into a bowl and cover the skin with film (in contact with the cream), so as not to generate a scab. When cool, we take it to the fridge. (after hours in the cold, it will gain consistency)

MERINGUE

1. Both glass and butterfly must be free of any fat, and dry. Making sure of this, we place the butterfly on blades, add the egg whites, sugar, salt and juice,
2. 5 minutes / 37°C / speed 4
3. then others
4. 5 minutes / same speed but without temperature
5. Place in pastry bag
6. TERMINATION
7. Unmold the cake, place the lemon cream on the surface, then the meringue, and with the help of a blowtorch, burn.
8. THE ONLY LEFT IS TO ENJOY, GOOD PROVITATION ?