Adapted from the Lemon Cloud Cheesecake from the show Baking Good and Baking Bad…
Ingredients
Cheesecake:
Cheesecake:
- Cake tin – 23 cm
- Butter – 100gm
- Graham cracker if you can get your hands on! but for people living in India you can use “Nice” biscuits, South Africa “Tennis biscuits” Either way..
- Biscuits – 250gm
- Eggs – 2 Large
- Egg Yolk – 4
- Lemons – 2 large (or) 5 small
- Cream Cheese – 220gm
- Condensed milk – 400gm
- Sugar – 1 tablespoon
- Lemon extract – 1/2 teaspoon
Meringue topping:
- Egg whites: 4 (from 4 eggs)
- Icing sugar – 200gm
- Cream of tartar – 1/2 teaspoon
Method:
Cheesecake:
- Grease the cake pan.
- Break the cookies, crush them with a rolling pin into small pieces and powder them with a blender/ food processor.
- Melt the butter slowly, pour the melted butter over the crushed/ powdered cookies and mix thoroughly. It should resemble wet sand.
- Pour this into the greased cake tin and flatten it using your fingers. Chill the tin for about 30 minutes.
- Preheat the oven to 180 degrees celsius.
- Cream the cream cheese and add the condensed milk to it and mix well.
- Add the eggs and egg yolks and mix thoroughly.
- Add the lemon juice, lemon extract and sugar.
- Mix till everything is incorporated.
- Pour this mixture into the chilled cake tin. Cover the cake tin with silver foil.
- Bake for 30 minutes, remove the foil and bake for another 10 minutes.
- Let the cake cool inside the oven ( this prevents the cracking of the top of the cheesecake).
- Once cooled in the oven, chill it in the refrigerator.
Meringue topping:
- Pour the egg whites in a large bowl and add the cream of tartar.
- Using a handheld mixer or a stand mixer ( whisking by hand probably takes quite a while) whisk until soft peaks appear.
- Add the icing sugar slowly, keep beating for 5 -10 minutes until stiff peaks appear.
Add this meringue on top of the cheesecake. If you have a blow torch, then toast the meringue, if you don’t like me then turn your oven to the highest and the top grill. Place the cheesecake with the meringue topping for a couple of minutes (1-2 minutes) until it turns slightly brown. Keep a close watch coz it turns from brown to burnt in seconds.
Chill the cheesecake and serve!
