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Lemon meringue cheesecake
Lemon meringue cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Lemon-infused cheesecake with sweet meringue topping, perfect for sharing at afternoon tea gatherings.
Ingredients:
  • 1 x 250g pkt Nice biscuits
  • 140g butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 1 x 300g ctn sour cream
  • 155g (3/4 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 42.00 gm fresh lemon juice
Instructions:
  • Prepare the springform pan by lining its base with non-stick baking paper. Crush the biscuits in a food processor until finely ground. Mix in the butter until fully combined. Transfer the mixture to the pan and use a glass to firmly press it onto the base and sides. Chill in the fridge covered with plastic wrap.
  • Preheat your oven to 160°C. In a clean food processor bowl, blend cream cheese, sour cream, sugar, lemon zest, and juice until velvety. Incorporate the eggs and blend until fully mixed.
  • Spread the cream cheese mixture over the biscuit base and bake until the center is just set, approximately 1 hour. Turn off the oven and let the cheesecake cool with the door slightly open for 2 hours to prevent cracking. Chill in the fridge for 4 hours before serving.
  • Using an electric beater, whip the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the sugar, one tablespoon at a time, while whisking continuously until the mixture is thick and glossy.
  • Preheat your oven to 200°C. Generously spread the luscious meringue over the cheesecake, ensuring it reaches the edges. Bake until the meringue is lightly golden, approximately 5-8 minutes. Then, let it chill in the fridge for 2-3 hours to set. Finally, slice it into elegant wedges and serve to delight your guests.

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