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Meringue Topped Cheesecake

 

14

Yield

8

servings

Prep

30

min

Cook

10

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

1 ½ cups cookies
vanilla, crushed
*
2 ½ tablespoons sugar
1 ½ teaspoons cinnamon
½ cup butter
melted
Filling
½ pound cream cheese
1 can milk, sweetened condensed
*
3 each egg yolks
*
1 ¼ tablespoons lemon zest
grated
4 tablespoons lemon juice
Meringue topping
3 each egg whites
*
cup sugar

Directions

  1. Mix together the crushed cookies, sugar, cinnamon and melted butter. Firm ly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.

  2. Soften the cream cheese and beat in the condensed milk, lightly beaten egg yolks, lemon rind and and lemon juice.

  3. Pour into the prepared crust.

  4. Beat the egg whites until they form soft peaks. Slowly add half the sugar and beat until stiff. Fold in the remaining sugar and spread over the cheese filling.

  5. Bake in a 400℉ (200℃) oven for about 10 minutes or until the meringue is golden brown. Cool.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 28368% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 166mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 15% Vitamin C 8%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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