This a lemon flavored cheesecake with a creamy and healthy honey meringue, can be gluten free too. Healthy and super delicious
Preheat the oven to 190°C and flour a 15 cm diameter mold with parchment paper.
Put the oats in a food processor and process until it is a fine flour, add the rest of the ingredients of the base, and process until it is integrated.
Put the mixture in the mold and press well against the base.
In a large bowl beat the cream cheese together with the eggs and the yolks until they are well integrated, add the rest of the ingredients and mix well. Put the mixture on the base and bake in a water bath* for 1 hour to 1 hour and 20 or until the cheesecake is firm and cooked to the center.
Beat the egg whites until reaching the snow point, that is, they are fully assembled, they are firm. While heating the honey without it coming to boil.
Once the honey is hot, pour it over the egg whites while continuing to beat, you must beat until the meringue is completely cooled. Put on the cake and cool.
Keep in the refrigerator. To give a nice touch you can burn the meringue with the help of a torch.
* Baking in a water bath means that the mold of the cake is inside another mold, or a baking pan, with water. With only 1 or 2 fingers of water it’s enough.