NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Quick & Easy Lemon Cheesecake Parfait

Quick & Easy Lemon Cheesecake Parfait

No Bake Blackberry and Lemon Cheesecake

No Bake Blackberry and Lemon Cheesecake

Lemon Meringue Mess

Lemon Meringue Mess

Lemon Cheesecake Pancakes with Passionfruit

Lemon Cheesecake Pancakes with Passionfruit

{headline}

{headline}

Lemon Coconut Delicious Slice

Lemon Coconut Delicious Slice

Kingston Biscuit Cheesecake

Kingston Biscuit Cheesecake

Blueberry Custard Cheesecake

Blueberry Custard Cheesecake

{headline}

{headline}

Marbled Mocha Cheesecake Brownie

Marbled Mocha Cheesecake Brownie

Mocha Meringue Pie 

Mocha Meringue Pie 

Lemon Cake with Lemon Cream

Lemon Cake with Lemon Cream

Coconut Lemon Biscuits

Coconut Lemon Biscuits

Crème Brulee Cheesecake Slice

Crème Brulee Cheesecake Slice

The Violet Crumble Cheesecake recipe that’s stopped Australia

The Violet Crumble Cheesecake recipe that’s stopped Australia

White Russian Vodka Cheesecake Tart

White Russian Vodka Cheesecake Tart

  1. Home
  2. Baking

Best Ever Lemon Meringue Cheesecake

This just might be our most impressive dessert of the year! - by Mel Burge
  • 09 Aug 2019
Best Ever Lemon Meringue Cheesecake
Prep: 35 Minutes - Cook: 70 Minutes - Easy - Serves 10
Proudly supported by

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.  

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

  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. 

  • Baking
  • meringue recipe
  • lemons
  • lemon meringue recipe
  • cheesecake recipe
  • baked cheesecake recipe
  • Top 50 cheesecakes
  • Cheesecakes & Slices
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now
Only $6 for 6 Issues!

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now
Only $6 for 6 Issues!

Recommended to you

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Quick & Easy Lemon Cheesecake Parfait

Quick & Easy Lemon Cheesecake Parfait

No Bake Blackberry and Lemon Cheesecake

No Bake Blackberry and Lemon Cheesecake

Lemon Meringue Mess

Lemon Meringue Mess

Lemon Cheesecake Pancakes with Passionfruit

Lemon Cheesecake Pancakes with Passionfruit

{headline}

{headline}

Lemon Coconut Delicious Slice

Lemon Coconut Delicious Slice

Kingston Biscuit Cheesecake

Kingston Biscuit Cheesecake

Blueberry Custard Cheesecake

Blueberry Custard Cheesecake

{headline}

{headline}

Marbled Mocha Cheesecake Brownie

Marbled Mocha Cheesecake Brownie

Mocha Meringue Pie 

Mocha Meringue Pie 

Lemon Cake with Lemon Cream

Lemon Cake with Lemon Cream

Coconut Lemon Biscuits

Coconut Lemon Biscuits

Crème Brulee Cheesecake Slice

Crème Brulee Cheesecake Slice

The Violet Crumble Cheesecake recipe that’s stopped Australia

The Violet Crumble Cheesecake recipe that’s stopped Australia

White Russian Vodka Cheesecake Tart

White Russian Vodka Cheesecake Tart

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Our Network

  • marie claire
  • Instyle
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • Girlfriend
  • That’s Life
  • Home Beautiful
  • 7plus
  • 7News
  • Health Engine
  • Starts at 60
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
© 2021 Are Media PTY LTD
Get more from New Idea Food

Magazine Subscription Offer

Only $6 for 6 Issues!-SAVE 79%*

Shop This Offer
Only $6 for 6 Issues!