Lemon Meringue Cheesecake

by Mel Alce


1 packet milk arrowroot biscuits

6 egg whites

2 tubs Aldi cream cheese

1 can sweetened condensed milk

Juice of 2 lemons

Zest of 1 lemon

2 tbsp Cornflour

125g Butter

Condensed milk

Caster sugar (750g)

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Preheat oven to 180 degrees Celsius.

Grease and line springform tin with baking paper.

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Melt butter in microwave.

Place the whole packet of biscuits into your  food processor, blitz, add butter and then blitz until fine.

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Mix until looks like bread crumbs and smells like caramel.

Put into springform tin and press with glass until compressed and firm.

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Put into fridge while you prepare the middle.

Mix cream cheese, condensed milk, cornflour, zest and lemon juice in mixer.

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Spread over the set base. Smooth out until the mixture is evenly spread.

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Add egg whites to mixer, start mixing.

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Add in the sugar a little bit at a time

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Beat until glossy.

Spread the meringue on top of the cream cheese layer and pop it into the oven.

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Bake in oven for 15 minutes. Leave in oven to cool slightly.

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Take out of oven and release springform.

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Cheesecake Surprise

By Mel Alce


80g butter

2 eggs

1/2 cup castor sugar

2/3 cup sour cream

1 tsp vanilla

500g cream cheese

1 packet of Arnott’s Choc Ripple biscuits

1 packet of ganache filled Easter eggs


springform tin


food processor

measuring spoons/cups

baking paper

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Grease and line your springform tin.

Pre-heat your oven to 130 degrees Celsius.

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Place packet of biscuits into the food processor and chop until bread crumb consistency.

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Melt the butter in the microwave. Then pour it into the food processor blending it with the biscuits.

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Pour the mixture into the tin and press in firmly and evenly.

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Pop it in the fridge to chill while you prepare the next section.

Place all of the cream cheese in the kitchenaid and mix until smooth adding sugar gradually as it mixes.

Add in the vanilla and the sour cream as well.

Reduce the speed and add in the eggs one at a time.

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Pour the mixture in to the tin on top of the biscuit base.

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Note: In this recipe, normally you would add the chocolate eggs on top of the biscuit base to make an even, but very gooey layer. We had a bit more fun and dropped the eggs in, watching them sink. They end up on the bottom no matter which way you go.

This might be something fun you could do with the kids so they can watch the eggs disappearing. :)

Peel the Easter eggs.

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Drop the eggs into the mixture and allow them to sink below the surface.

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Place in the pre-heated oven for an hour.

After 30minutes reduce the heat to 100 degrees Celsius.

Then after the 50 minute mark turn the over off.

Allow the oven to cool completely.

Remove the springform and the baking paper.

Cut to serve.

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Alternative Ideas:

Use regular chocolate instead of Easter eggs for a non-easter themed cake.

Serve with ice-cream.