1 bag Caramel corn
300 g Graham cracker crumbs
100 g Fine sugar
150 g Butter
1 kg Cream cheese
180 g Sugar
7 ml Vanilla
7 ml Liquid smoke
200 g Milk chocolate
100 g of Cream
Preheat oven to 290⁰F
In a medium sized bowl melt the butter and mix in the graham cracker crumbs and sugar. Press the mixture into a 9 inch greased pan.
Mix together the cream cheese and sugar until smooth. Slowly add the eggs until well mixed. Add vanilla, smoke and then mix in the sour cream. Leave aside.
In a small saucepan pour the cream and bring it to a boil. Once the cream has boiled, remove from heat and mix in the milk chocolate until well combined.
Combine the chocolate mixture with the cream cheese mix and place into your prepared 9” pan.
Bake the cheesecake in a preheated waterbath in the oven 1 hour and 15 minutes to 1 hour and 30 minutes or until cake jiggles in the middle.
Lemon Meringue 12 servings
600 ml Lemon Juice
300 g Sugar
1 L egg yolks (approx. 3 doz. eggs)
800 g Softened Butter
300 g Egg whites
600 g Sugar
120 g Water
Place lemon juice, sugar and egg yolks over a bain marie until thickened. Strain thickened mixture into the mixer and whisk
mixture with a ballon attachment until slightly cooled. Slowly add the softened butter to the curd until butter is fully emulsified.
For meringue, place egg whites in a large mixing bowl and set aside.
In a small saucepan, place sugar and water and heat over low heat until sugar has dissolved. Once sugar has dissolved,
turn the heat to medium high and wait for the sugar come to a boil – use a candy thermometer to check the temperature
of the liquid.
Once sugar liquid reaches 101⁰C, start whisking the egg whites until they hold soft peaks. When liquid reaches 118⁰C remove from heat and slowly drizzle the hot syrup into the egg whites close to the whisk to avoid splatter. Keep whisking until all the syrup has been added and the mixing bowl feels cool to the touch.
Assembly: Split the curd between 12 individual ramekins. Pipe (or spoon) meringue on top of curd mixture. Use a brule
torch to lightly brown meringue. Serve ramekin on a plate with a slice of cheesecake. Garnish with fresh berries.