Directions

1. Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix crushed biscuits with melted butter until evenly coated.

3. Press into the bottom of a springform pan.

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4. Bake for 10 minutes. Let cool.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth.

2. Add sugar, vanilla, lemon zest, and lemon juice. Mix well.

3. Beat in eggs one at a time.

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4. Pour over the cooled crust.

5. Bake for 40–45 minutes until the center is almost set.

6. Let it cool, then chill in the fridge for at least 4 hours.

3. Make the Meringue Topping

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

2. Gradually add sugar while beating until stiff peaks form.

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3. Spoon the meringue over the chilled cheesecake.

4. Use a kitchen torch or oven broiler to lightly brown the meringue.

 Time & Servings

• Prep time: 20 minutes

• Bake time: 45 minutes

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• Chill time: 4 hours

• Serves: 10–12 slices

 Tips & Variations

• Add blueberry or raspberry compote for extra color and tartness.

• For a gluten-free crust, use almond flour instead of crackers.

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• Want to simplify? Use store-bought lemon curd as a layer under the meringue.