Preheat oven to 350F. Process graham crackers in a chopper, add sugar and melted butter, combine using the fork until crumbs are moist. Press firmly into the baking dish. I used a tart pan with removable bottom. You can use your hands but using back of the measuring cup to press the graham cracker mix works really well. Make sure you press it down firmly. Place the tart pan on a baking sheet and bake the crust for 15 minutes at 350F. Once baked let it cool for 10- 15 minutes.
While it’s baking you can prepare the filling. Using hand held mixer beat Finlandia™ Sweet Lemon Creamy Gourmet Cheese, add sugar, egg yolks, vanilla, cornstarch and gradually add milk. Filling is thin, liquid.
Pour the filling into the crust and bake for 25-30 minutes.
While it baking prepare the meringue.
Beat egg whites with salt until soft peaks are formed, gradually add sugar and beat until stiff peaks are reached.
Remove tart from the oven and pipe or spread the meringue on the top of the cheese and bake for 10-15minutes until golden brown on the top. I used large petal tip to pipe on the top of the cheesecake.
Let cool completely before serving. Cheese cake tart can be made ahead of time, up to 4 days ahead. Store it in the fridge, covered.
Recipe by Haniela's (Hani Bacova)