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! 🙂