Lemon Meringue Cheesecake
A citrus dessert that combines NZ favourites
Cheesecake and Meringue!? Who could resist! Courtesy to Kalindi, Helensville.
Ingredients
- 1 packet 200g vanilla biscuits - crushed
- 100g melted butter
- 300 cream cheese - softened
- 1 tin condensed milk
- 3 gelatine leaves (or 5 tsp of powdered gelatine)
- 2 Tbsp hot milk
- 2 egg yolks
- 2 lemons (rind & juice)
- 2 egg whites
- pinch of salt
- 1/2 cup sugar
Method
- Mix the crushed biscuits and butter together in a bowl. Press into the base of a 9 inch tin that has a loose base that can be popped out.
- Soak the gelatine leaves in cold water until soft. Heat the milk and add the gelatine to dissolve (if using the powder you can add straight into hot milk).
- Beat the cream cheese, condensed milk, gelatine, milk, egg yolks, lemon zest and juice in a food processor, or with an egg beater, until smooth.
- Pour into the tin, on top of the crust. Leave to set in the fridge for 25 minutes.
- Beat egg whites, salt and sugar until they peak (meringue stage). Spoon mixture onto cheesecake and cook in a hot oven (200C) for approx 8 minutes or until top colours.
