Lemon Meringue Cheesecake

Lemon Meringue Cheesecake combines the best of both worlds—tangy lemon cheesecake paired with a sweet, airy meringue topping. The combination of the creamy cheesecake with the light and fluffy meringue is simply irresistible.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup lemon juice (freshly squeezed)
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

For the Meringue:

  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 10-12 minutes, then remove from the oven and allow to cool.
  3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
  4. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
  5. After the cheesecake has cooled, refrigerate for at least 4 hours, or overnight, until fully set.
  6. While the cheesecake is chilling, prepare the meringue. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  7. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in the vanilla extract.
  8. Once the cheesecake has set, spread the meringue over the top, creating soft peaks with a spatula.
  9. Using a kitchen torch or broiler, lightly brown the meringue until golden. Be careful not to burn it.
  10. Slice, serve, and enjoy!

Prep Time: 20 minutes
Cooking Time: 55-60 minutes
Total Time: 5 hours (including chilling and browning)
Kcal: 400 kcal per slice
Servings: 10 servings

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