Lemon Meringue Cheesecake

30m
Prep Time

2.5h
Cook Time

3h
Ready In

"We love cheesecake and DH loves his lemon meringue pie, so to please him as well, I thought I would try this recipe. I did tweak the original recipe to add a little more lemon flavour, so I adjusted some of the ingredients to suit tastes. I have not included cooling and chilling time in preparation time.""

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (214.6 g)
Calories 568.5
Total Fat - 32.1 g
Saturated Fat - 16.1 g
Cholesterol - 324.8 mg
Sodium - 679.2 mg
Total Carbohydrate - 50.8 g
Dietary Fiber - 0.4 g
Sugars - 33.5 g
Protein - 20.2 g
Calcium - 313 mg
Iron - 2.4 mg
Vitamin C - 3.1 mg
Thiamin - 0.2 mg

Step 1

Line the base of a 22cm spring form pan with baking paper.

Step 2

Place the biscuits in a food processor, process until finely crushed; add the butter and process until well combined.

Step 3

Transfer the biscuit mixture to prepared pan; using a straight sided glass spread and press the biscuit mixture over the base and the sides of pan; cover with plastic wrap and place in fridge until chilled.

Step 4

Preheat oven to 160C.

Step 5

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).

Step 6

Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in center (turn off oven) then leave the cheesecake in the 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.

Step 7

TO MAKE MERINGUE; Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form then gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.