LEMON MERINGUE CHEESECAKE
- 250 g tennis biscuits
- 110 g butter, melted
- 1 tub (230 g or 250 g) cream cheese
- 1 can condensed milk
- 2 extra large eggs, separated
- 60 ml (¼ cup) lemon juice
- 15 ml (1 tablespoon) grated lemon zest
- 125 ml (½ cup) caster sugar
Preheat the oven to 200ºC.
Line the bottom of a 20 cm springform tin with baking paper and grease it with butter, margarine or nonstick spray.
Mix the crushed biscuits and melted butter and press onto the bottom of the tin.
Beat the cream cheese until smooth. Beat in the condensed milk, egg yolks and lemon juice and zest and pour the mixture onto the crust.
Whisk the egg whited until soft peaks form and gradually beat in the caster sugar until the mixture is stiff, smooth and shiny. Spoon the meringue mixture on top of the filling and bake for 10-15 minutes or until the meringue is pale brown.
Leave the cheesecake to cool completely in the tin before removing it.
Photo: Nicolette Pappas
2nd photo: Zelda Maree
I made this yesterday for a tea party today and it was amazing. None of that grainy floury texture of a normal baked cheesecake, creamy and firm. Totally delicious and a huge hit with everyone