Lemon Meringue Cheesecake

Recipe by Tisme
READY IN: 2hrs 30mins
YIELD: 10 wedges




  • 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.
  • 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.