Almond Meringue Cake – GF
 

• Preheat the oven 30 minutes before baking to 175C° (350F°)
   
• Bakers tip; Keep the egg whites chilled: When you whip cold egg whites, the protein is tougher and breaks down more slowly, which, once acid and powdered sugar are introduced, results in a stronger meringue.
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform, and line parchment paper.
   
• Bakers note; "Grind the almonds with an almond grinder, if you have one. You can also use a food processor with a blade, but be careful not to run it for too long so that the fat in the almonds separates. Alternatively, you can buy pre-ground almonds (not almond flour)."
   
• In a food processor, grind half of the almonds 125 grams and pulse until fine, then add the remaining 125-gram almonds and pulse so that you have a mixture of fine and semi-rough. And I like mine to be a little course, which provides a better texture.
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put the 120-gram egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add 225 grams of powdered sugar—one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
   
• Stop the mixer and add one teaspoon of vanilla bean paste, optional, and whip on medium speed until just combined.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds.
   
• Scoop the almond meringue mixture into the prepared springform pan. Use your spatula to spread evenly.
   
• Bake off immediately in the center of the oven until lightly brown and puffed, about 30 minutes. It is most likely done when you can smell the smell of toasted almonds in your kitchen.
   
• Let the cake cool in the springform on a wire rack until cool, about one hour.
   
• Remember, every oven is different. 
   
• Let the cake cool in the springform on a wire rack until cool. 
• Carefully run a knife around the edges to loosen, and carefully remove the almond meringue cake from the springform, clean the ring, and place the cake back in the springform.
   
• If possible for a cleaner look for the finished cheesecake use an Acetate sheet – it is a thick shiny strip of plastic- place it in the inside of the springform, set aside for now!
  
   

Direction for the blood orange Cheesecake Layer
 

• Soak the gelatine sheets in a large bowl filled with cold water for at least 15 minutes, make sure the water is super cold!
   
• Squeeze approximately 6  blood oranges and 2 lemons and strain through a fine-mesh sieve, you need 200 gram of blood oranges juice and 100 gram of freshly pressed lemon juice. 
   
• In a medium saucepan, combine the freshly squeezed blood orange juice, and lemon juice, and heat over medium heat until warm, Remove from heat.
   
• Once the gelatin has softened, squeeze some of the excess water out and stir into the warm blood orange/lemon juice, stir with a spatula until the gelatine leaves are completely dissolved, Let the blood orange/lemon juice -gelatine mixture cool on the kitchen counter until lukewarm, about 15 minutes.
   
• In a large bowl using an electric beater ( or in the bowl of a stand mixer fitted with the whisk attachment) add the cream cheese, Turkish or Greek yogurt, sugar, vanilla bean paste, lemon, and blood orange zest, and cold heavy cream.
   
• Whip on low speed for a minute, then turn the mixer up to medium speed and whip until light and fluffy, about 2-3 minutes
   
• Pour in the blood orange/lemon juice gelatin mixture and continue mixing at low speed until combined, about 30 seconds.
   
• Immediately pour the blood orange/lemon cheesecake filling on top of the cooled almond meringue layer and gently spread with an offset spatula, gently tap the bottom of the pan on the counter.
   
• Chill in the refrigerator until set, about 4 hours or preferably overnight. I don't recommend freezing this cheesecake to set it-you really need to use the refrigerator for that step. And trust me, it is worth the wait.
   
• The longer refrigerated, the nicer the cheesecake will set up.
  
   

Direction for the chocolate glaze
 

• Place the chopped chocolate into a medium heat-proof bowl and set aside for now.
   
• In a medium saucepan add the heavy cream and glucose.
   
• Place the saucepan over medium heat, heat the cream until very hot but not boiling, remove it from heat then pour it over the chocolate.
   
• Wait for 2 minutes, use a rubber spatula while stirring very slow in the middle of the bowl, until completely combined and the chocolate has melted and is smooth and glossy. 
   
• Then take the cheesecake  out of the fridge, and pour the chocolate glaze evenly on top of the cheesecake,  Shimmy the glaze if needed to make sure it’s flat and even
   
• Place the cheesecake back in the refrigerator until the chocolate glaze is firm, about one hour.
   
• Remove the cheesecake from the fridge, use a knife to loosen the chilled cheesecake from the rim of the springform pan, remove the acetate. Use a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
   
• Cover and store leftover blood orange cheesecake in the refrigerator for up to 2 days.