With a hint of lemon and dollops of sugary meringue, this is the ultimate cheesecake. Put this biscuity beauty on top of your table next time friends are visiting you.
Ingredients:
1 x 250g pkt Arnott’s Nice biscuits
140g butter, melted
2 x 250g pkts cream cheese, at room temperature
1 x 300g ctn sour cream
155g (3/4 cup) caster sugar
1 tablespoon finely grated lemon rind
2 tablespoons fresh lemon juice
3 eggs
MERINGUE
3 egg whites
155g (3/4 cup) caster sugar
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Line the base of a 22cm (base measurement) springform pan with non-stick baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge.Preheat oven to 160°C. Place the cream cheese, sour cream, sugar, lemon rind and juice in the clean bowl of a food processor and process until smooth. Add the eggs and process until well combined.

Pour the cream cheese mixture into the biscuit base. Bake in the oven for 1 hour or until just set in the center. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.

Meanwhile, to make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.Preheat oven to 200°C. Spoon the meringue mixture over the cheesecake and spread to the edge. Bake in the oven for 5-8 minutes or until lightly browned. Place in the fridge for 2-3 hours to chill. Cut into wedges and serve.