09-04-2007, 09:46 AM
Hi Natalie
Glad it worked out fine.. albeit with a little fun by the looks of it
Re the lemon juice: It is the bitter-sweet mix that you're trying to achieve. I guess a little orange or even lime juice might work too. It gives it the balance that it needs.
The brown outer layer comes from excessive heat and uneven temperature. Perhaps the oven was a little too hot to start or maybe the short period it was in with the lemon meringue tipped it over the edge? It could also be a 'hot spot' in the oven that caused it.
For something different and to 'disguise' the colouration.. slice some fruit onto the top, dust with castor sugar or a little icing sugar and glaze it with a blow torch. The crunch of the caramelised sugar, softness of the fruit and firmness of the cheesecake will marry up well.
When making your coulis.. make sure it complements it rather than causing a clash of tastes.
Glad it worked out fine.. albeit with a little fun by the looks of it
Re the lemon juice: It is the bitter-sweet mix that you're trying to achieve. I guess a little orange or even lime juice might work too. It gives it the balance that it needs.
The brown outer layer comes from excessive heat and uneven temperature. Perhaps the oven was a little too hot to start or maybe the short period it was in with the lemon meringue tipped it over the edge? It could also be a 'hot spot' in the oven that caused it.
For something different and to 'disguise' the colouration.. slice some fruit onto the top, dust with castor sugar or a little icing sugar and glaze it with a blow torch. The crunch of the caramelised sugar, softness of the fruit and firmness of the cheesecake will marry up well.
When making your coulis.. make sure it complements it rather than causing a clash of tastes.