Best Ever Lemon Meringue Cheesecake That's Light and Fluffy
Not too sweet and not too tangy, this is by far my Best Ever Lemon Meringue Cheesecake recipe that is perfect with a cuppa or for dessert after dinner.
Equipment
- 22 cm Springform Cake Tin
- Handmixer or Stand Mixer
Ingredients
Biscuit Base
- 250 g Marie Biscuits See Note 1 for alternatives
- 160 g Unsalted Butter
Lemon Cheesecake Filling
- 500 g Cream Cheese at room temp
- 300 g Sour Cream
- ¾ cup Caster Sugar
- 1 Large Lemon
- 3 Eggs
Meringue Topping
- 4 Egg White
- 1 cup Castor Sugar
Instructions
Biscuit Base
- Spray the bottom of your cake tin with non-stick spray and line with baking paper.
- Crush the biscuits up finely in a food processor, melt the butter in the microwave or over low heat on the stove.
- In a bowl combine the crushed biscuits and melted butter and mix with a spoon until combined.
- Pour the mixture into the cake tin and press around the base and the sides of the cake tin until firm.
- Cover the cake tin with glad wrap and place it in the refrigerator to chill for 1 hour.
Lemon Cheesecake Filling
- Preheat your oven to 160°C
- Zest and juice 1 large Lemon or enough small lemons to make up 1 tablespoon of rind and 2 tablespoons of lemon juice.
- In a large mixing bowl add the cream cheese, sour cream, 3/4 cup castor sugar, lemon rind and juice. Mix until well combined.
- Add eggs one at a time mixing on a low speed after each addition, and scraping down the sides of the bowl each time.
- Once all the eggs are incorporated, mix on a medium-high speed until smooth and creamy.
- Pour mixture over your biscuit base and bake for 1 hour, or until the middle feels firm to the touch.
- Once cooked, leave the cheesecake in the oven to cool for 2 hours with the oven door ajar a small amount. Then cool further out of the oven until the tin is cool enough to go in the refrigerator.
- Chill in the fridge for 4 hours
Meringue Topping
- Preheat your oven to 220°C
- Place your egg whites in a medium bowl and whip until soft peaks form.
- Slowly add the castor sugar 1 tablespoon at a time while mixing at a low speed.
- Once all the castor sugar is added, whip at a high speed, until your form stiff peaks and the mixture doesn't move in the bowl.
- Pour the meringue over the cheesecake. Create peaks with the back of a spoon and place in the oven for 5 to 6 minutes or until you are happy with the colour of your meringue peaks.
- Allow to cool on a cooling rack for 15 and then place both the cooling rack and your lemon meringue cheesecake in the refrigerator to chill for a minimum of 2 hours.
Notes
Note 1 - Alternative biscuits are:
- Arnott's Granita
- Digestive Biscuits
- Graham Crackers
- Arrowroot Milk Biscuits
