Lemon cheesecake

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Ingredients (8)

250 g	tennis biscuits — crushed
110 g	butter — melted
250 g	cream cheese — smooth
2	eggs — seperated
1	condensed milk — can
60 ml	lemon juice
15 ml	lemon zest — finely chopped
125 ml	castor sugar

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Method:

You won’t be able to resist this mouth-watering, creamy cheesecake!

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.