By Moushira Abdel-Malek Makes one cake Ingredients: BASE: 250 gms plain sweet biscuits (crushed) 125 gms butter (melted) FILLING: 440 can condensed sweet milk 250 gms cream cheese 1/2 cup castor sugar 1/4 cup lemon juice 2 tsp grated lemon rind 2 eggs (separated) Vanilla extract Method: Mix biscuits and butter together. Press mixture into 20 cm spring-form pan; lining base and three-quarters of way up sides. Beat cheese until smooth. Beat in condensed milk, lemon rind, lemon juice, egg yolks and one teaspoonful vanilla. Pour into prepared crumb crust. Whip egg whites with half a teaspoonful vanilla, until soft peaks form, gradually beat in half the sugar. Beat until stiff. Fold in remaining sugar. Spread evenly over filling. Bake in preheated oven of 160 degrees until meringue is firm and set. Put off the oven and leave cheesecake inside while opening oven door halfway until it cools off;(this method helps filling not to crack). Remove from tin when cold. Refrigerate then serve. N.B.: Whilst beating egg whites to form meringue, add four drops of white vinegar to help meringue stiffen.
