Lemon Meringue Cheesecake

Here’s a new twist on an oldie but goody! I love lemon meringue pie and so it seemed logical to try it on cheesecake. I haven’t made cheesecake in a long, long while and since Peabody at Culinary Concoctions is the latest host of Hay Hay it’s Donna Hay baked cheesecake event, I felt it was the perfect opportunity to make one. This recipe hails from my favorite food magazine, Australian Good Taste.
Peabody has made the Donna version. You can make one the same or add your own touches to make it your own special baked cheesecake. Post on your blog and send the details to Peabody (luvbriere (at) gmail (dot) com) by 17th March. The roundup will be posted and voting will begin on March 24th with a winner to be announced on March 31st. The winner will receive a theme based prize to be named later and, most importantly, the chance to host the next Hay Hay It’s Donna Day!

Serves 10
250g graham wafer biscuits, finely crushed
140g butter, melted
2 x 250g cream cheese, room temperature
300g sour cream
3/4 cup caster sugar
1 tablespoon finely grated lemon rind
2 tablespoons fresh lemon juice
3 eggs

Meringue
3 egg whites
3/4 cup caster sugar

Line the base of a 22cm spring form pan with non-stick baking paper. Place the crushed biscuits in a bowl, add melted butter and mix until well combined. Pour the biscuit mixture into the prepared pan and smooth out so that the base is covered and up the sides of the pan. Cover with plastic wrap and place in fridge to chill.

Preheat oven to 160c. Place cream cheese, sour cream, sugar, lemon rind and juice in a food processor and process until smooth. Add the eggs and process until well combined. Pour mixture into the biscuit base. Bake in oven for 1 hour or until just set in the middle. Turn oven off. Leave cheesecake in the oven, with the oven door slightly ajar, for 2 hours or until completely cooled (this will prevent the cake from cracking). Place in fridge for 4 hours. Meanwhile, beat egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar a bit at a time and beat until thick and glossy. Preheat oven to 200c. Spoon meringue over the cheesecake and spread to the edge. Bake in oven 5-8 minutes or until golden. Place in fridge 2-3 hours to chill.

The Culinary Chase’s Note: I used Digestive cookies for this base instead of graham wafer crumbs. The recipe calls for 2 tablespoons fresh lemon juice but I found you could only taste a hint of the lemon. Next time, I’ll make this with at least 2 more tablespoons or to taste.