Lemon Meringue Smoked Cheesecake

Directions

Smoked Lemons

1. Start by setting your Traeger to 200f/ 93c
2. Top and tail the 6 lemons for the juice, and cut each into 3 equal round slices.
3. Lay on a baking tray and sprinkle with a little brown sugar.
4. Pop the tray into the smoker and leave for around 30 Minutes. Check the Lemons have gone soft and juicy.
5. Pop the now soft and juicy slices into a sieve and squish the juice into a bowl
6. Add the Lemon Zest & put that in the fridge whilst you do the rest.

Base

1. Whilst the Lemons are smoking, load up a food whizzer with the biscuits and blitz until a fine breadcrumb texture.
2. Melt the butter and slowly add that to the biscuits as you mix
3. Grease (with butter) and Line the bottom of a 25cm loose bottomed cake tin or spring form tin with greaseproof paper. Spoon the biscuit mix into the bottom of the tin pressing it down to around 12mm/ 1/2 an inch thick (you might have too much biscuits but save it for a crumb later.
4. Once compressed pop in into the fridge to chill for around 30 mins.
5. Clean out the food processor and add the cream cheese and whizz till smooth gradually add the sugar and keep whizzing, Add (one at a time) the 4 whole eggs plus 2 yolks until smooth and combined.
6. Add the smoked lemon juice and whizz to combine
7. Pour the mixture over the now chilled biscuit base and put on a shallow tray and into the Traeger or Oven (320f/ 160c)
8. You'll see the colour darken slightly from the outside in. You want a little wobble in the middle it should take around 45 mins.

Meringue top

1. Tip the egg whites (with a pinch of salt) into a bowl/ stand mixer with a whisking attachment
2. Start slowly whisking to establish proper air bubbles. It should be around 2 mins.
3. Increase to a medium speed for a further minute, then increase to a high speed, continue whisking until you have stiff peaks.
4. Slowly add the sugar one tablespoon at a time until you have a stiff and glossy mixture.
5. Spoon the mixture into a piping bag and pipe onto the top of the now slightly chilled cheesecake. Do small peaked blobs, do swirls, it's up to you and your chance to get creative!
6. Turn the Traeger or oven down to 300f/ 150c
7. Put the cheesecake back in and immediately reduce the temperature to 285f/ 140c.
8. Leave that for 30 mins, check the meringues are set and a light golden colour.
9. Turn off the Traeger, leaving the cheesecake in. Let that cool, in the Traeger for 30mins.
10. Pop in the fridge to cool before cutting.