With a hint of lemon and dollops of sugary meringue, this is the ultimate cheesecake. Put this biscuity beauty on top of your table next time friends are visiting you.

1 x 250g pkt Arnott’s Nice biscuits
140g butter, melted
2 x 250g pkts cream cheese, at room temperature
1 x 300g ctn sour cream
155g (3/4 cup) caster sugar
1 tablespoon finely grated lemon rind
2 tablespoons fresh lemon juice
3 eggs
3 egg whites
155g (3/4 cup) caster sugar
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Line the base of a 22cm (base measurement) springform pan with non-stick baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge.
Preheat oven to 160°C. Place the cream cheese, sour cream, sugar, lemon rind and juice in the clean bowl of a food processor and process until smooth. Add the eggs and process until well combined.

Pour the cream cheese mixture into the biscuit base. Bake in the oven for 1 hour or until just set in the center. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.

Meanwhile, to make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.
Preheat oven to 200°C. Spoon the meringue mixture over the cheesecake and spread to the edge. Bake in the oven for 5-8 minutes or until lightly browned. Place in the fridge for 2-3 hours to chill. Cut into wedges and serve.