Lemon Meringue Cheesecake

| Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

Super Baker Kristina has blown us away with this beautiful Lemon Meringue Cheesecake. All that lemony goodness balanced with a sweet meringue - it’s a perfect match! 

Prep time: 60 mins
Makes: 1 cheesecake 

Recipe: Kristina, our Griffin’s Super Baker from Central Otago 



200g Griffin’s Super Wine biscuits

125g butter, melted



500g cream cheese

½ cup caster sugar

3tbsp lemon zest (about 3 lemons)

2 eggs


Lemon curd topping:

2tbsp lemon zest

¼ cup lemon juice

½ cup caster sugar

40g butter

2 egg yolks



2 egg whites

100g caster sugar 


To make the meringues (can be done the day before):

  1. Preheat oven to 150°C (plain bake).
  2. Whip egg whites with a pinch of salt until soft whip stage, then add sugar one tablespoon at a time, beating well between additions, then whip for a further 2 minutes once all sugar is added.
  3. Place mixture into a piping bag with a star nozzle. Pipe meringues onto a baking sheet – Kristina made various sizes.
  4. Pop into the oven and reduce the temperature to 100°C and bake for 90 minutes. The meringues will peel off the baking paper easily when done. Leave to cool.

Cheesecake base & filling:

  1. Prepare a springform baking tin – Kristina used a 24cm tin with baking paper lining the bottom and sides.
  2. Place the biscuits into a food processor and turn them into a fine crumb.
  3. Add butter and mix until the butter is evenly spread.
  4. Tip the mixture into the tin and press down firmly (use the bottom of a measuring cup).
  5. Chill for at least 30 minutes.
  6. Preheat the oven to 160degC (fan bake).
  7. Place the cream cheese, sugar and zest into a mixing bowl, and using an electric beater, combine until smooth, pale and a bit fluffy.
  8. Add the eggs one at a time and beat. Pour onto the base.
  9. Bake for about 30 minutes, or until the middle is just set. Cool.

Lemon curd:

  1. Place all ingredients into a saucepan. Cook over a low-med heat, stirring, until the mixture thickens (be warned, it will thicken more on cooling).
  2. Pour the slightly warm mixture over the cooled filling and refrigerate for at least 2 hours before cutting.

 Before serving, arrange the meringues on top of the curd topping. Enjoy!

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