
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:
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- 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.
- 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.
- 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.
- After the cheesecake has cooled, refrigerate for at least 4 hours, or overnight, until fully set.
- 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.
- Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in the vanilla extract.
- Once the cheesecake has set, spread the meringue over the top, creating soft peaks with a spatula.
- Using a kitchen torch or broiler, lightly brown the meringue until golden. Be careful not to burn it.
- 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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