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Lemon Meringue Cheese Cake Recipe |
Ingredients |
Cheesecake
- 250g digestive cookies, crushed
- 150g unsalted butter, melted
- 500g cream cheese, left to be softened at room temperature
- 250g sour cream
- 150g caster sugar
- 1 tbsp grated lemon rind
- 2 tbsp lemon juice
- 4 eggs
Meringue
- 3 egg whites
- 150g caster sugar
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Method
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- Lay the baking parchment on an 8" spring
form cake tin. Set aside.
- Preheat the oven to temperature of 160°C.
- Mix crushed digestive cookies and melted butter together evenly. Press the cookies base onto the cake tin.
- Refrigerate the cookies base for an hour so that the base has set.
- To make cream cheese filling, beat cream cheese, sour cream, caster sugar, lemon rind and lemon juice together evenly.
- Add eggs one at a time and continue to beat until light and creamy.
- Pour the cream cheese mixture into the cake base and bake the
cheese cake for 4 hours.
- After baking, turn off the heat in oven and leave the cake in oven for 2 hours until it has cool down.
- For meringue preparation, beat egg whites until foamy before adding in caster sugar slowly
before continue beating until light and fluffy.
- Preheat the oven again at temperature about 200C, then proceed to spread the meringue on top of the cake and bake again for another 8 minutes
until the meringue has turned a little bit brownish.
- After baking for a while, remove the cake from oven and refrigerate the cake for
about 2 hours before serving.
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