Name: Lemon Cloud Cheesecake recipe by Aroshaliny Godfrey at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: Cake pan - 23 cm; Butter - 100 gm; Nice Biscuits - 250 gm; Eggs - 2 Large; Egg Yolk - 4; Lemons - 2 large (or) 5 small; Cream Cheese - 220 gm; Condensed milk - 400 gm; Sugar - 1 tablespoon; Lemon extract - 1/2 teaspoon; Meringue frosting:; Egg whites: 4 (from 4 eggs); Icing sugar - 200 gm; Cream of tartar - 1/2 teaspoon

Ingredients Serving: 8

Cake pan - 23 cm
Butter - 100 gm
Nice Biscuits - 250 gm
Eggs - 2 Large
Egg Yolk - 4
Lemons - 2 large (or) 5 small
Cream Cheese - 220 gm
Condensed milk - 400 gm
Sugar - 1 tablespoon
Lemon extract - 1/2 teaspoon
Meringue frosting:
Egg whites: 4 (from 4 eggs)
Icing sugar - 200 gm
Cream of tartar - 1/2 teaspoon

Instructions

Cheesecake: Grease the cake pan. Break the cookies, crush them with a rolling pin into small pieces and powder them with a blender/ food processor.
Melt the butter slowly, pour the melted butter over the crushed/ powdered cookies and mix thoroughly. It should resemble wet sand.
Pour this into the greased cake tin and flatten it using your fingers. Chill the tin for about 30 minutes. Preheat the oven to 180 degrees celsius.
Cream the cream cheese and add the condensed milk to it and mix well. Add the eggs and egg yolks and mix thoroughly.
Add the lemon juice, lemon extract and sugar. Mix till everything is incorporated.
Pour this mixture into the chilled cake tin. Cover the cake tin with silver foil.
Bake for 30 minutes, remove the foil and bake for another 10 minutes.
Let the cake cool inside the oven (this prevents the cracking of the top of the cheesecake). Once cooled in the oven, chill it in the refrigerator.
Toasted Meringue top: Pour the egg whites in a large bowl and add the cream of tartar. Using a handheld mixer or a stand mixer (whisking by hand takes quite a while) whisk until soft peaks appear.
Add the icing sugar slowly, keep beating for 5 -10 minutes until stiff peaks appear.
Add this meringue on top of the cheesecake. If you have a blow torch, then toast the meringue, if you don't have, then turn your oven to the highest and the top grill.
Place the cheesecake with the meringue topping for a couple of minutes (1-2 minutes) until it turns slightly brown. Keep a close watch because it turns from brown to burnt in seconds.
Chill the cheesecake and serve!

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