Lemon Meringue Cheesecake
Preparation time is 20minutes
Cook time is 5hours 25minutes
Total time is 5hours 45minutes
Serve is for 16 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
16
- 750grams cream cheese (i used lactose free)
- 200grams sour cream (i used lactose free)
- 4 egg, whites
- 1 large lemon, juice and rind
- 2packets shortbread biscuits (i used arnotts gf)
- 4 large eggs
- 350grams lemon curd
- 1teaspoons vanilla essence
- 1/4 cup butter, melted
- 1 1/4 cup caster sugar
Description
The end result is delicious
Method
Step 1 of 11
Preheat oven to 170°
Line springform tin
Step 2 of 11
Crush biscuits and melted butter and press into pan. Set aside
Step 3 of 11
Beat cream cheese (softened), sour cream and 1 cup sugar until smooth. I used a processor but a normal mixer does the same.
Step 4 of 11
Add eggs 1 at a time
Step 5 of 11
Add lemon juice and rind, and vanilla and mix.
Step 6 of 11
Pour over base
Step 7 of 11
Bake 1 hour to an 1.25 hours, so it is slightly wobbly in the centre. Don't worry if it cracks because you are covering up anyway. Refrigerate for about 4 hours
Step 8 of 11
Preheat oven to 190°
Beat egg whites until soft peaks form, add 1/4 cup of caster sugar gradually. Mix until thick and glossy.
Step 9 of 11
Pour lemon curd over cheesecake
Step 10 of 11
Mound meringue over the top
Step 11 of 11
Bake for 10 to 15 minutes until golden on top. Refrigerate for about an hour. I put the springform tin on an oven tray in case any of the lemon curd seeps over
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.