Lemon cheesecake
- You
- Jul 28, 2015
- 1 min read
Serves 6-8
Preparation time: 20 min
Baking time: 20-25 min
Cooling time: 30 min
• 250 g tennis biscuits, crushed
• 110 g butter, melted
• 250 g smooth cream cheese
• 2 eggs, separated
• 1 can (398 g) condensed milk
• 60 ml (¼ c) lemon juice
• 15 ml (1 T) finely chopped lemon zest
• 125 ml (½ c) caster sugar
Preheat the oven to 190 °C. Line the base of a 20 cm springform tin with baking paper and grease with nonstick spray.
1. Mix the biscuits and butter and press onto the base of cake tin. Chill for about 30 minutes or until firm.
2. Beat together the cream cheese, egg yolks, condensed milk and lemon juice and zest until smooth. Pour the mixture into the tin and bake for 15 minutes.
3. Meanwhile whisk the egg whites until stiff, add the caster sugar a little at a time and whisk until glossy. Spoon the meringue over the cheesecake as soon as it comes out of the oven and bake for another 10 minutes or until golden. Leave to cool and serve.
Comments