Lemon Meringue Cheesecake

Name: Lemon Meringue Cheesecake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10 wedges, 10 serving(s)
Ingredients: 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; 3 egg whites; 3/4 cup caster sugar

Submitted by Tisme

"DD loves her cheesecake and DH loves his lemon meringue pie, so to please both I thought I would try this recipe I found in Good Taste Magazine. They both liked it but both thought it needed more lemon flavour, so I have adjusted some of the ingredients to suit their tastes. I have not included cooling and chilling time in preparation time."

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photo by The Flying Chef

Ready In:: 2hrs 30mins
Ingredients:: 10
Yields:: 10 wedges
Serves:: 10

ingredients

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

directions

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.

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Reviews

This is awesome!! We all loved this I loved the tangy lemon cheesecake part and my son loved the meringue.. I am taking the rest to my mum's this afternoon for the family who I know will love this. I did adjust amounts listed as we love things lemony so I added extra lemon juice. I love cheesecake and my favourite is strawberry but this has just gone right up there with that. Cheers Tisme for a fab recipe!! :) Update: Have just got back from my mum's a huge thumbs up from my mum, brothers and sister. They all thought it was delicious and loved the tangy lemon flavour. I can see me getting lots of requests for this one.. Genius Tisme a cake that pleases everyone, gotta love it!!

The Flying Chef
I finally got around to making this lovely cheesecake. I used lemon creme cookies for the base and adjusted the whole eggs to just egg whites (6 tbl egg whites = 3 eggs)

Nyteglori