For the crust: 1 ½ cups         finely ground graham cracker crumbs

1/3 cup            white sugar

6 Tbsp             soft butter

Combine all of the ingredients for the crust in a 9 inch spring form pan, press into a flat surface and bake at 375F for 8 minutes. Let cool completely.

For the meringue:

125gr               white sugar

60 gr                egg whites, room temp

Combine the sugar and the egg whites in a double boiler, stirring occasionally, heating just until the sugar has dissolved. Then whip the mixture either in a standing mixer or with a hand mixer until it forms stiff white peaks. Set this aside.

For the cheesecake base:

375 gr              fresh goat’s cheese, room temperature

300 gr              goats milk ricotta

130 gr              white sugar

2                      lemons, zest only (use a micro plane or very fine grater)

1 tsp                rosemary, fresh, finely chopped

250 gr              heavy cream

Mix the goat’s cheese, ricotta, sugar, lemon zest and rosemary until smooth and well combined in a large bowl.  In a separate bowl whip the cream to soft peaks, and fold it into the cheese mixture. Then fold in the meringue. Pour the filling over the fully cooled crust and chill for at least 4 hours prior to serving.

NOTE: The filling can also be poured and be set into individual pyramid shaped flex-mould and served with a quenelle of rosemary creme fraiche and pomegranate compote. as per picture.