Lemon Meringue Cheesecake
A NZ favourite - from Kalindi, from Helensville.
- Serves 10
- Print Recipe
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
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 (200oC) for approx 8 minutes or until top colours.
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