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LEMON MERINGUE CHEESECAKE

LEMON MERINGUE CHEESECAKE

  • Crust:
  • 250 g tennis biscuits
  • 110 g butter, melted
  • Filling
  • 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

3 Reviews

  1. Riana

    Myne het baie mooi uitgekom maar ek dink ek moes dit dalk bietjie langer gebak het. My eierwit is binne nog sag? Maar bo-op mooi bruin. Kan dit wees?

    Star
    • Hallo Riana
      Bly die tert het mooi gekom, al wat jy moet doen is om die tert in die oond te laat afkoel. Skakel die oond af, maak die deur effens oop en los die tert tot die oond koud is dan is jou meringue perfek.. Probeer volgende keer, en laat weet asb?
      Groete
      Rina

  2. Alta

    Dit is die heerlikste kaaskoek. Sal glad nie weer ‘n ander een maak nie.

    Star

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