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    Lemon Meringue Cheesecake

    Uploaded by

    Jand
    This recipe provides instructions for making a lemon meringue cheesecake. The cheesecake has a base made from crushed biscuits and butter, and a filling of cream cheese, sugar, lemon rind, eggs, sour cream, lemon curd and juice. It is baked slowly then cooled in the oven. A meringue is piped or spooned on top and browned briefly in the oven. The finished cheesecake serves 10 and has layers of creamy lemon filling and a crunchy biscuit base topped with light meringue.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lemon Meringue Cheesecake

    Uploaded by

    Jand
    28 views1 page
    This recipe provides instructions for making a lemon meringue cheesecake. The cheesecake has a base made from crushed biscuits and butter, and a filling of cream cheese, sugar, lemon rind, eggs, sour cream, lemon curd and juice. It is baked slowly then cooled in the oven. A meringue is piped or spooned on top and browned briefly in the oven. The finished cheesecake serves 10 and has layers of creamy lemon filling and a crunchy biscuit base topped with light meringue.

    Original Description:

    Best Ever Lemon Meringue Cheesecake

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    © © All Rights Reserved

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    This recipe provides instructions for making a lemon meringue cheesecake. The cheesecake has a base made from crushed biscuits and butter, and a filling of cream cheese, sugar, lemon rind, eggs, sour cream, lemon curd and juice. It is baked slowly then cooled in the oven. A meringue is piped or spooned on top and browned briefly in the oven. The finished cheesecake serves 10 and has layers of creamy lemon filling and a crunchy biscuit base topped with light meringue.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views1 page

    Lemon Meringue Cheesecake

    Uploaded by

    Jand
    This recipe provides instructions for making a lemon meringue cheesecake. The cheesecake has a base made from crushed biscuits and butter, and a filling of cream cheese, sugar, lemon rind, eggs, sour cream, lemon curd and juice. It is baked slowly then cooled in the oven. A meringue is piped or spooned on top and browned briefly in the oven. The finished cheesecake serves 10 and has layers of creamy lemon filling and a crunchy biscuit base topped with light meringue.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Best Ever Lemon Meringue Cheesecake

    Prep: 35 Minutes - Cook: 70 Minutes - Easy -Serves 10


    Ingredients FILLING MERINGUE
    250g packet Arnott’s Lemon Crisp 2 x 250g blocks cream cheese, chopped, at room temperature 3 egg whites, at room
    biscuits 1 cup caster sugar temperature
    ½ x 250g packet plain sweet biscuits 1 teaspoon finely grated lemon rind ¾ cup caster sugar
    150g unsalted butter, melted 3 eggs, at room temperature
    Whipped cream, to serve 250g tub sour cream
    1/3 cup lemon curd
    1 tablespoon lemon juice

    Method
    1. Invert base of a 23cm springform pan (base measures 22cm). Grease base and side of pan, lining base with
    baking paper.
    2. Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and
    up side of prepared pan. Refrigerate while making filling.
    3. To make filling, beat cream cheese, sugar and rind in the large bowl of an electric mixer until light and fluffy.
    Beat in eggs, one at a time, until combined. Beat in sour cream, curd and juice. Pour into biscuit case. Smooth
    over top. Place pan on an oven tray.
    4. Cook in a slow oven (150C) for about 1 hour, or until just set. Cheesecake should still have a slight wobble in the
    centre. Turn off oven. Cool in oven, with door ajar, for 1 hour. Remove. Cool to room temperature. Refrigerate
    overnight.
    5. To make meringue, beat egg whites in the small bowl of electric mixer until frothy. Gradually add sugar, 1
    tablespoon at a time, beating until dissolved. Continue to beat for a further 3 minutes, or until thick and glossy.
    6. Spoon meringue into a piping bag fitted with a 15mm star nozzle. Pipe meringue over cold cheesecake, as
    pictured.
    7. Cook in a hot oven (200C) for about 10 minutes, or until meringue is lightly browned. Remove. Stand in pan for
    20 minutes to cool slightly.
    8. Remove side of pan. Slide cheesecake onto a serving plate. Serve with cream.
    9. TIP! Top cheesecake with meringue close to serving as it will weep on standing. If you prefer, use a large spoon
    to dollop meringue rather than piping it.

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