Creamy Lemon Cheesecake with Homemade Swiss Meringue

What does it include?

Ingredients

• 250 g melted butter
• 150 g crushed digestive biscuits
• 500 g cream cheese
• 150 g sugar
• 3 lemons (juice and zest)
• 3 eggs
• 3 egg whites
• 50 g sugar
• 1 pinch salt

How to prepare it step by step?

Preparation

1. Preheat the oven to 180°C. Line the bottom of a springform pan with baking paper.
2. Mix the crushed cookies with the melted butter and press evenly into the bottom of the mold. Bake for 10 minutes to seal and let cool.
3. In a large bowl, beat the cream cheese with the sugar until completely smooth. Add the juice and lemon zest.
4. Lightly beat the eggs and add them to the cream cheese mixture, ensuring homogeneous integration.
5. Pour this preparation over the cooled cookie base and bake for 30-35 minutes or until you see that the center is firm.
6. For the meringue, beat the egg whites with a pinch of salt until they reach a firm consistency. Add the sugar little by little while continuing to beat until you get soft, glossy peaks.
7. Using a pastry bag, decorate the surface of the cold cheesecake with the meringue and bake in a preheated oven at 220°C for 2-3 minutes until it acquires an appetizing golden color.
8. Let cool completely before unmolding and serving.