1Extra-LargeEggPLUS 2 Egg-Yolks, beaten together in a small bowl
MERINGUE:
2Egg Whites(use leftover from Curd)
1cupCaster Sugar
Instructions
Pre-heat the oven to 180 deg c (350 deg F) – spray a 20cm ( 8 inch ) springform pan with cooking oil
CRUST:
Combine the crushed Biscuits and melted Butter – press onto base and up the sides of the prepared pan – bake 10 minutes, remove from oven and leave to cool
FILLING:
Increase the oven heat to 230 deg C (440 deg F) – Beat the Cream Cheese and Caster Sugar until creamy – Sift in the Flour and mix through – Add the Eggs one at a time, beating after each addition – Add the Sour Cream, Lemon Juice and Zest – beat until smooth
Pour Filling into the baked, cooled crust – Bake 10 minutes – turn temperature down to 110 deg C (230 deg F) – bake a further 30 minutes – switch off the oven and let cool in oven for at least 2 hours
LEMON CURD:
Combine the Caster Sugar, Lemon Juice, Zest and Butter in a small saucepan over medium heat – once the Sugar and Butter has dissolved – add tablespoonfuls of the warm mixture to the beaten Eggs – stir after each addition (about 3 – 4 spoonfuls) – pour the heated Egg mixture into the saucepan and return to the stove plate (low heat) – stir until Curd thickens and sticks to the back of the spoon ( Do not let the Curd boil) – remove from heat and leave to cool completely
As soon as the baked Cheesecake and the Curd have cooled completely, (turn the Cheesecake out onto a serving plate), spread the Curd over the Cheesecake filling
MERINGUE:
Whip together the Egg Whites and the Caster Sugar until stiff – spread over the Curd – place under the oven roasting grill (or brown with a kitchen blow torch), until nicely browned
Notes
Refrigerate at least 30 minutes before serving
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.