Lemon Meringue Cheesecake
- 1 (250 g) package arnotts nice biscuits
- 140 g melted butter
- 2 (250 g) packets cream cheese (room temp)
- 300 g sour cream
- 3/4 cup caster sugar
- 2 tablespoons finely grated lemon rind
- 2 tablespoons lemon juice
- 3 eggs
- for meringue
- 3 egg whites
- 3/4 cup caster sugar
- Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
- Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
- Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake). Remove cake from oven and place in fridge for 4 hour to chill.
- TO MAKE MERINGUE:
- Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.
- Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Let cool for 5 minutes and place in fridge for 2-3 hours to chill.
- Serve.
arnotts nice biscuits, butter, packets cream cheese, sour cream, caster sugar, lemon rind, lemon juice, eggs, meringue, egg whites, caster sugar
Taken from www.food.com/recipe/lemon-meringue-cheesecake-220964 (may not work)