Lemon Meringue Cheesecake

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.

Step 8: 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.

Step 9: Let cool for 5 minutes and place in fridge for 2-3 hours to chill.