As many of you know, I gave up food waste for Lent to help me develop the habit of using all the leftovers and extra ingredients I always have. I’ve improved in some areas, but I’ve also discovered new challenges (like actually finding time to MAKE the recipes I’ve planned out! lol). Since we’re about halfway through Lent, I figured now was the perfect time for another update, and I’m happy to say the the recipe I’m sharing today was a lot of fun and turned out great!

When I made my Wuthering Heights gingerbread manor, I had a bunch of leftover gingerbread scraps from trimming the baked cookies while they were still hot. As much as I love snacking on them (the Mister and the Little Mister do too!), it’s hard for two full-grown adults and a baby to eat a whole gingerbread house in a reasonable amount of time, even if you don’t count the cookie trimmings. I knew they’d go to waste if I didn’t find a use for them, so the brainstorming began.

I loved the idea of making a gingerbread cookie crust, but of course, you need something to fill the crust, right? Luckily, I also had some spare cream cheese and egg whites that needed using up as well. Thus, the idea of a meringue cheesecake was born! I used this cheesecake recipe and this meringue recipe, and I must say I’m very pleased with the results! The cheesecake recipe was easy, and it came out smooth and delicious. Plus, it looked great with the toasted meringue on top!

I think my favorite part was the balance of flavors. The light, fluffy meringue complimented the rich, creamy cheesecake, and the spice from the gingerbread was welcome without being overpowering. We ate it right up! 🙂

 

Toasted Meringue Cheesecake with Gingerbread Crust

 

 

INGREDIENTS:

• For the Crust
  • 1 1/2 cups gingerbread crumbs (The trimmings from my gingerbread house were just enough for this)
  • 1/4 cup powdered sugar
  • 1/3 cup melted butter
  • 1/8 tsp salt
• For the Filling
  • 16 oz (2 packages) cream cheese, room temperature
  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp vanilla extract
• For the Meringue
  • 2 egg whites, room temperature (a quick way to get room temp eggs is to submerge them in very warm water for 10 minutes)
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar

 

Makes 1 9-inch cheesecake with meringue topping

 

INSTRUCTIONS:

 

1. 1. Preheat oven to 350°. In a large bowl, stir together all the crust ingredients until well combined.
   2. Press the crust mix into a layer along the bottom and sides of a 9-inch pie pan. Make the bottom thicker than the sides. Set aside.
   3. Now for the filling! In a large bowl, beat together your cream cheese and sugar on low speed until smooth. Beat in the eggs and vanilla until smooth. It will take longer to do it on low speed, but this helps prevent air bubbles. It’s also very important that the cream cheese be room temp as specified in the ingredients, as this is vital in preventing lumps.
   4. Pour the filling into the pie pan and place it on a baking sheet (this will make it easier to remove from the oven without disturbing the filling). Bake for 20 minutes. Add a crust shield by wrapping aluminum foil lightly over the edge of the crust, then bake for another 10 minutes or until a cooking thermometer reads 165° when inserted 1 inch from the edge of the cheesecake. The filling will not be entirely set in the center (this is why the baking sheet is important). Remove from the oven and place on a wire rack.
   5. While the cheesecake cools, start your meringue by beating together your egg whites, vanilla, and cream of tartar in a large bowl on medium speed for 1 minute or until soft peak form.
   6. Beat in the sugar 1 tablespoon at a time. After you’ve added all the sugar, beat for 5 minutes on high speed or until the sugar has dissolved and stiff, glossy peaks form. When you rub a bit of the mix between your thumb and forefinger, it should feel smooth. If it still feels gritty from the sugar, beat for 2 more minutes and check again.
   7. Scoop the meringue onto your cooled pie and spread all over the top, making sure to seal the edges. Toast with a chef’s torch or place it under a broiler for 30 seconds – 1 minute.
   8. Serve and enjoy! I’d actually recommend making this the same day you serve it, since refrigerating meringue can cause it to “weep,” which is when it collects moisture from the air and starts to break down, leaving wet patches on your pie.