THE PERFECT LEMON MERINGUE CHEESECAKE

Preheat your oven to 160 deg C. Line the base of a 22cm spring form pan with baking paper . Process 1 x 250 gm packet of plain sweet biscuits , until finely crushed . Add 140 gm of melted butter and process until well combined . Transfer the mixture to the prepared pan . Carefully spread and press the mixture over the base and sides of the pan . Now place in the fridge to chill. Process 2x 250 gm packets of creamed cheese at room temperature with 300gm of sour cream , 3/4 cup of castor sugar , 1 tbs of finely grated lemon rind and 2 tbs of lemon juice until smooth . Add 3 lightly beaten eggs and process until well combined . Ok , pour the the cream mixture into the biscuit base and bake in the preheated oven for 1 hour or until JUST set in the centre . Turn the oven off , leaving the cheesecake in the oven with the door slightly ajar , until cooled completely ( approx 90 - 120 minutes ), this prevents the cake from cracking . The cake now goes into the refrigerator for 4 hours to chill . When you are ready to make the meringue , preheat your oven to 200 deg C . Use your electric beater to beat 3 egg whites in a dry bowl until until peaks form Then add 3/4 cup of castor sugar ( 155gm )... 1 tbs at a time until each addition is dissolved . Beat until the mixture is thick and glossy . Spoon meringue mixture over the cheesecake and spread to the edge . Bake in the preheated oven for 8 minutes OR until slightly golden ..... Now place the cheesecake in the refrigerator for 2-3 hours to chill.