Lemon meringue cheesecake

Should I really be giving away this recipe?…I mean, surely it should be one of those top secret recipes that you guard with your life. Nah, I’m just too generous! But it does come with a warning, you are either going to love me for it or, sadly, hate me. Love me because well, make it and you’ll see. Hate me because it’s just too good and it sure isn’t gonna make you thin. But save it for special occasions then you can share the love!
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lemon meringue cheesecake
250g digestive biscuits(or graham crakers)crushed
100g butter melted
250g cream cheese(Philadelphia or such like)
1 tin of condensed milk
3 eggs separated
1 tsp lemon zest
4 tbsp lemon juice
150g caster sugar
1/2 tsp vinegar
3/4 tsp corn flour

Preheat the oven to 180 C. To make the base, mix the crushed biscuits with the melted butter. Press into the base of a 20cm loose bottom tin. To make the filling start by beating the cream cheese and then gradually beat in the condensed milk, followed by the egg yolks and lemon zest and juice. Pour immediately into the base as it will start to thicken after you add the lemon juice. To make the meringue, whisk the egg whites until soft peaks form, then gradually add the sugar, vinegar and corn flour until stiff and shiny. Dollop onto the filling, covering it. Bake in the oven for 10 minutes at 180 C then turn down to 150 C for a further 25 minutes. Cool completely and remove from tin. Slice and serve. Oh la la!

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