Serves 12
A fantastic dessert to have on your Christmas Table!
Products in this recipe

Lemon Flavour Cheesecake

You will need

½ lemon
6 egg whites, at room temperature
1 cup (250 ml) castor sugar
2 T (30 ml) cornflour
baking paper

½ cup (125 ml) cold water
½ cup (125 ml) sherry or orange juice
1 T (15 ml) lemon juice
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
1 cup (250 ml) fresh cream

15 marshmallows
± 500 g strawberries
200 g blueberries
± 10 stemmed cherries in syrup
strawberry leaves if available


Adjust two oven racks, one just below and one above the middle position. Preheat the oven to 120°C. Line two large oven trays with baking paper. Mark out five circles of varying sizes, one of 25 cm, one of 20 cm, one of 15 cm, one of 10 cm and one of 5 cm.
Do not use a plastic mixing bowl. Glass, copper or stainless steel is best. Wipe the bowl out with the cut side of the lemon. Rinse your beaters in boiling water to make sure there is not a speck of grease on them.
Stand the bowl on a dishcloth. Beat the egg whites vigorously on high speed while turning the bowl with your one hand.
When the whites form peaks and the points of the peaks stand up and just bend over slightly when you lift the beaters, you can start adding the castor sugar mixed with cornflour tablespoon by tablespoon. Continue beating and adding the castor sugar slowly until the mixture becomes very thick, heavy and shiny.
Glue the corners of the paper to the pan with a little of the meringue.
Fill the circles with meringue. Make a few extra smaller meringues and use the best one to crown the tree. Bake straight away for 30 minutes at 120°C and then another 45 minutes at 100°C. Remove the smaller circles, and continue baking larger circles for ± another hour. Switch off the oven and leave meringues in the oven with the door closed to cool down completely.
The meringue will be piled up, from the biggest to the smallest disk, with the Cheesecake filling and berries in between.

Christmas cheesecake filling

Measure the water and sherry into a medium size mixing bowl. Add lemon juice. Sprinkle the Cheesecake Mix over and beat until well blended.
In a smaller mixing bowl, whip the cream until stiff. Using the same beaters, re-whip the cheesecake mixture. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon. Stir until evenly blended. Leave to set in the fridge for at least 30 minutes before using it to sandwich the meringue layers together.

To Serve:
  • 1 round foil and foam cake board ± 1 cm thick and 28 cm in diameter
  • 1 sosatie stick

Make a hole in the exact centre of the foam cake board and force the blunt end of the sosatie stick into it. Make small holes in the exact centres of each meringue disk. Starting with the biggest disk, slide it over the sosatie stick onto the board. Spoon some cheesecake mixture on the disk, push 3-4 marshmallows into the Cheesecake Mixture quite close to the centre. They help to support the next layer. Add fruit. Build the rest of the meringue tiers as above.

Other special occasion applications:

Decorate with fresh flowers for a wedding or birthday.