Lemon Meringue Cheesecake
CHEESECAKE - LEMON MERINGUE
Notes:
This is just so fabulously yummy!
Ingredients for Base:
250g Tennis biscuits (also great with ginger biscuits)
125g Butter
Method:
Crush biscuits. Mix in melted butter. Press into a 20cm spring-form pan, lining base and sides.
Ingredients for Filling:
1pkt Philadelphia cream cheese (approx. 225g)
1 tin condensed milk (approx. 397g)
2 eggs (separated)
2 teaspoons grated lemon rind
� cup fresh lemon juice (slightly green lemons)
� cup castor sugar
Method:
Beat cream cheese until smooth. Beat in condensed milk, lemon rind & juice, and the egg yolks. Pour into prepared crumb base.
- Beat / whip egg whites until soft peak form. Gradually beat in half the sugar. Beat until stiff, Fold in remaining sugar. Spread evenly over the filling.
- Bake in hot oven for 10 minutes to brown meringue. Allow to cool and set in the fridge.
Note: Use slightly green lemons.
Serves: 8
Notes:
This is just so fabulously yummy!
Ingredients for Base:
250g Tennis biscuits (also great with ginger biscuits)
125g Butter
Method:
Crush biscuits. Mix in melted butter. Press into a 20cm spring-form pan, lining base and sides.
Ingredients for Filling:
1pkt Philadelphia cream cheese (approx. 225g)
1 tin condensed milk (approx. 397g)
2 eggs (separated)
2 teaspoons grated lemon rind
� cup fresh lemon juice (slightly green lemons)
� cup castor sugar
Method:
Beat cream cheese until smooth. Beat in condensed milk, lemon rind & juice, and the egg yolks. Pour into prepared crumb base.
- Beat / whip egg whites until soft peak form. Gradually beat in half the sugar. Beat until stiff, Fold in remaining sugar. Spread evenly over the filling.
- Bake in hot oven for 10 minutes to brown meringue. Allow to cool and set in the fridge.
Note: Use slightly green lemons.
Serves: 8