Ingredients
250g packet Arnott’s Lemon Crisp biscuits
½ x 250g packet plain sweet biscuits
150g unsalted butter, melted
Whipped cream, to serve
FILLING
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup caster sugar
1 teaspoon finely grated lemon rind
3 eggs, at room temperature
250g tub sour cream
1/3 cup lemon curd
1 tablespoon lemon juice
MERINGUE
3 egg whites, at room temperature
¾ cup caster sugar
Method
-
Invert base of a 23cm springform pan (base measures 22cm). Grease base and side of pan, lining base with baking paper.
-
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.
-
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.
-
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.
-
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.
-
Spoon meringue into a piping bag fitted with a 15mm star nozzle. Pipe meringue over cold cheesecake, as pictured.
-
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.
-
Remove side of pan. Slide cheesecake onto a serving plate. Serve with cream.
