Cheesecake with Lemon Sorbet and Meringue

Let the water and sugar boil until the sugar has dissolved. Then let simmer for 3 minutes. Now let the grated lemon zest simmer for 10 minutes and finally add the lemon juice. Freeze overnight or set in the ice cream maker.

Stir the butter until foamy and then thoroughly stir in the icing sugar, cocoa powder, salt and vanilla extract. Work in the flour, so that a soft, but not sticky dough is formed, possibly add a little flour. Knead lightly and refrigerate for an hour. Then spread the dough thinly on the baking sheet on parchment paper and bake at 175 degrees for about ten minutes and then leave to cool.

For the meringue mixture, first separate the eggs and place the egg whites with a pinch of salt and lemon juice in a dry, fat-free bowl and beat with the whisk of the hand mixer. Now let the sugar gradually trickle into the meringue mixture while constantly beating. Finally, chop the aniseed leaves and stir in. Continue beating the mixture until the sugar has dissolved in the meringue mixture and a firm, shiny cream has formed. Then spread the finished meringue mixture very thinly on baking paper on a baking sheet and let it dry in the oven at approx. 100 degrees for approx. 2 hours.

Preheat the oven to 160 degrees. Then mix the cream cheese, cream, sugar, salt and eggs together. Crumble the previously prepared, cooled base in glasses and fill up with the cheescake mixture. Then bake the glasses in a water bath (preferably in a large baking dish) for about 45 minutes. Finally let it cool down and decorate with grated couverture. Pour the aniseed schnapps into pre-chilled schnapps glasses and serve together.