Kalindi, from Helensville...

Lemon Meringue Cheesecake

Decadent by design - I love this because its so eay and people think wow that is so difficult to make - major brownie points!!

Its also very versatile as you can leave off the meringue and change the lemon to anything, melted choc, tinned raspberris or blueberries ( always drained!!) or something fantastic like kahlua or baileys!!!

560 Votes Since September 18th


  • 1 x 200g pack of vanilla biscuits - crushed
  • 100g melted butter
  • 300g Cream cheese - softened
  • 1 tin condensed milk
  • 3 Gelatine leaves - or 5 tsp of powdered gelatine
  • 2T Hot Milk
  • 2 Egg yolks
  • 2 Lemons (rind & juice)
  • 2 Egg Whites
  • Pinch of salt
  • 1/2c Sugar


    1. Mix crushed biscuits and butter in a bowl
    2. Press into the base of a 9 inch tin with a loose base that can be popped out.
    3. Put Gelatine leaves into cold water and soak till soft
    4. Heat milk and put in gelatine to dissolve
    5. or 5 tsp or powder can be used straight into hot milk
    6. Beat Cream cheese, condensed milk, gelatine, milk, egg yolks and lemon zest and juice in a food processor or with an egg beater till smooth.
    7. Pour into tin on top of crust
    8. Set in fridge for 25 minutes
    9. Beat egg whites, salt and sugar untill they peak ( meringue stage)
    10. Spoon mix onto cheesecake and cook in a hot over (200deg) for approx 8 min or untill top colours
    11. Eat - YUMMY
    Serves Cooking Time Prep Time
    10 5 min 20 min



    This makes my mouth water! Looks delicious!


    I made this - it is so easy and so goooood. Thnks


    sounds yummy, will have to give this a go


    very yummy give it a go.

    Chef Paul Jobin

    Hey Kalindi, Get glued to the tv set, I am going to knock up your dessert on Good Morning Show, TVONE, 11.07am this Friday morning! Spread the word, get them voting!


    Just watched the making of this dessert on Good Mor ning!! I am addicted to anything Lemony....so this recipe has left me searching the cupboards for the ingredients to make it now!!! I am making it this weekend without fail!!!

    Chef Paul Jobin

    Good on you Marian for watching! Make sure you have the blow torch on stand-by but just dab the meringue, I think Sarah of Good Morning got a bit carried away. The dessert worked out well, looked great with my addition of baby nasturshim leaves available from Silwood Exports, Auckland. Remember, if your favourite food store doesn't have leaf gelatine, ask for it. Usually the owner of the store may not cook a great deal so won't think to stock this item. Also for those you find lemon zest a bit a of a task, Lemonfresh puts out in a wee jar microplane zest in juice. Go to my website www.pauljobin.co.nz/products to obtain there info. Excellent job Kalindi, you new to generate more votes to get exposure. PJ


    Soooooo delicious. Will go into my 'favourite desserts' file!


    tried it...wow...loved it and so easy to make...........


    Made this last weekend for a birthday party...fabulicious!!! must admit I had a bit of a disaster with the gelatine tho - it went lumpy (not an attractive sight)so I sieved it and removed most of the gelatine. The dessert still set because I used slightly green lemons - I think this helps so maybe could omit gelatine completely???


    I made this after seeing good morning - but I beat the meringue so it was live pavlova on top of the cheesecake and put it in the oven - it was so impressive and everyone thought I was so clever and it was really easy thanks


    I LOVE cheesecake! by far the best yet! Good on you!!


    Thanks so much for all the support and positive comments and wow al the votes!!!

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