Recipe: Lemon meringue pie cheesecake - The Jewish Chronicle

Ingredients

• Base
• 130g crushed biscuits, plain or chocolate work well
• 130g plain flour
• 100g porridge oats
• 150g dates, pitted and chopped
• 75ml cold water
• Filling
• 750g cream cheese (room temperature)
• 200g caster sugar
• 100g sour cream
• 1 tbsp cornflour
• Zest of 1 lemon
• 1 tsp vanilla extract
• Pinch salt
• 2 large eggs
• Lemon curd
• 4 large egg yolks
• 100g caster sugar
• Zest 1 lemon
• 100ml fresh lemon juice (about 4 lemons)
• 2 tbsp cornflour
• 55g unsalted butter, cut into 6 pieces (room temperature)
• Meringue
• 3 large egg whites