250g packet Arnott’s Lemon Crisp biscuits
½ x 250g packet plain sweet biscuits
150g unsalted butter, melted
Whipped cream, to serve
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup caster sugar
1 teaspoon finely grated lemon rind
3 eggs, at room temperature
250g tub sour cream
1/3 cup lemon curd
1 tablespoon lemon juice
3 egg whites, at room temperature
¾ cup caster sugar
Invert base of a 23cm springform pan (base measures 22cm). Grease base and side of pan, lining base with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Refrigerate while making filling.
To make filling, beat cream cheese, sugar and rind in the large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in sour cream, curd and juice. Pour into biscuit case. Smooth over top. Place pan on an oven tray.
Cook in a slow oven (150C) for about 1 hour, or until just set. Cheesecake should still have a slight wobble in the centre. Turn off oven. Cool in oven, with door ajar, for 1 hour. Remove. Cool to room temperature. Refrigerate overnight.
To make meringue, beat egg whites in the small bowl of electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Continue to beat for a further 3 minutes, or until thick and glossy.
Spoon meringue into a piping bag fitted with a 15mm star nozzle. Pipe meringue over cold cheesecake, as pictured.
Cook in a hot oven (200C) for about 10 minutes, or until meringue is lightly browned. Remove. Stand in pan for 20 minutes to cool slightly.
Remove side of pan. Slide cheesecake onto a serving plate. Serve with cream.