Lemon Cheesecake


For the base:

180 g McVitie’s Digestive Original biscuits
100 g butter

For the cream:

600 g spreadable cheese
2 lemons
100 ml fresh liquid cream
120 g sugar
50 g corn starch (cornstarch)
4 yolks
100 ml whole milk

For the coverage:

4 egg whites
1 pinch of fine salt
250 g sugar
lemon juice to taste
100 ml of water


1. Crumble the McVitie’s Original Digestive biscuits in a bowl and add the melted butter, stirring until a homogeneous mixture is obtained. Take a 22 cm diameter springform pan, lining it with parchment paper even around the edges and pour the crumbled biscuits, compacting them with the help of the back of a spoon, both on the base and on the edges. Put the base in the refrigerator and cool for 30 minutes.
2. In the meantime, put the cream cheese, egg yolks (keeping the egg whites aside), corn starch, milk, sugar in the mixer (or in a large bowl) and beat everything with a whisk. for a few minutes. Once the mixture is blended, add the juice of 1 lemon, the grated zest of 2 lemons and finally the fresh cream flush, keeping the mixer running. Once ready, pour the mixture into the mold and bake at 170 ° for about 50 minutes in a preheated static oven. Allow the cheesecake to cool in the oven off with the door open and then put it in the refrigerator for at least 4 hours.
3. Now prepare the Italian meringue. In a saucepan, pour the sugar and water and heat until it reaches 121 °. Meanwhile, whip the egg whites until stiff with a pinch of salt and as soon as they are frothy, add a few drops of lemon to stabilize them and continue whipping. Once the sugar syrup is ready, add it slowly to the whipped egg whites and continue stirring the mixture until the meringue is completely cool (just touch the bowl with your hands to understand the temperature).
4. Decorate the surface of the cheesecake with the prepared meringue, creating tufts with a pastry bag and then bake with the grill function at maximum power for 2 minutes.