Lemon meringue cheesecake: the perfect recipe to surprise your guests!

INGREDIENTS
200g of cookies
60g (4 tbsp) of butter (melted)
250g (1 cup) of cream cheese
250g (1 ¼ cups) of sour cream
200g (1 ¼ cups) of sugar
4 eggs
Vanilla extract
60ml (4 tbsp) of lemon (juice)
1 lemon (zest)
4 egg whites
50g (4 tbsp) of sugar
Lemon curd

METHOD
1. In a food processor add the cookies and mix until crumble. Add the melted butter and mix again to combine.
2. Pour the cookie base into the cake mold (22cm - mold size) and press it with the spoon to cover the bottom part of the mold.
3. In a bowl add the cream cheese, sour cream, and sugar and mix with the electric mixer. Add the eggs one by one and continue with mixing. Finally add the vanilla extract, lemon (juice), and lemon zest and mix to combine.
4. Pour the mixture into the cake mold with the cookie base and transfer to the oven. Bake in oven at 180°C/360°F for 60 minutes.
5. Let the cake cool after baking and transfer to the fridge. Refrigerate at least 4 hours.
6. In a bowl add the egg whites and sugar and mix with the electric mixer until stiff peaks form.
7. After time has elapsed remove the cake from the fridge and spread the lemon curd.
8. Spread the whipped egg whites and transfer to the oven. Bake at 180°C/360°F for 10 minutes.
9. Unmold the cake after baking, cut on slices, and serve.
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