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Lemon Meringue Cheesecake - with Girl Scout Cookies

We got this recipe from the West Michigan Women's Expo.


Cheesecake Crust:
3 ea Lemonades cookies
1 tsp. Melted butter

Lemon Cheesecake:
8 oz. Cream Cheese
1/2 c. Sugar
1/4 c. Heavy Cream
1 ea Zest and Juice from 1 Lemon
2 ea Large Eggs

Baked Meringue:
1/2 c. Egg Whites
2 drops Lemon Juice
1/2 lb. Sugar


Cheesecake Crust: Finely grind cookies, mix with butter and firmly press into 4”x6” ring mold, sealing edges. Generously butter sides of mold.

Lemon Cheesecake: Mix cream cheese, sugar, cream, zest and juice, and cornstarch in mixer with paddle
attachment until cream cheese is softened. Place into food processor and process until smooth. Add eggs and
process well. Pour batter over crust and bake at 225° for approx. 1 hour or until set. Let cool to room temperature,
then chill.

Baked Meringue: Whisk egg whites and lemon juice until soft peaks. Slowly add sugar and continue to whisk until stiff peaks form and mixture is glossy. Pipe onto parchment making it the same size circle as the ring mold. Pull up peaks and bake at 225° until dry.