• Preparation Time 20 minutes, plus chilling time
  • Baking Time 50 minutes plus 10 minutes for meringue
  • Makes 16 servings
  • Freezing Cheesecake Without The Meringue


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1/2 cup icing sugar
  • 1/4 tsp salt
  • ½ cup butter, cut into ½” (1.3 cm) cubes
  • Cheesecake
  • 4 pkgs cream cheese, softened
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 6 egg yolks
  • 1/3 cup Robin Hood Original All Purpose Flour 
  • 1/3 cup lemon juice 
  • 3 tbsp lemon zest
  • Meringue
  • 6 egg whites
  • 1 cup sugar

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 300°F (150°C).  Grease 10” (25 cm) springform pan.
  • CRUST: Combine flour, icing sugar and salt in a large bowl. Cut in butter with your clean hands, pastry blender or 2 knives until mixture is combined. Press firmly onto bottom of prepared pan.
  • CHEESECAKE: Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg yolks, flour, lemon juice and zest. Mix well. Pour into prepared pan.
  • Bake in preheated oven 45 - 50 minutes or until set. Cool thoroughly and chill 4 hours or overnight.
  • MERINGUE: Preheat oven to 375°F (190°C).
  • Place egg whites in bowl of electric mixer. Beat until soft peaks form. Gradually beat in sugar and continue beating until glossy and stiff peaks form. Spread meringue over chilled cheesecake.
  • Bake in preheated oven 8 - 10 minutes or until tips of meringue are lightly brown.


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