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Lemon Meringue Cheesecake

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A rich and creamy lemon cheesecake topped with a fluffy, golden meringue, combining the tartness of lemon with the smooth texture of cheesecake and the light sweetness of meringue.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 4 large egg whites
  • 1/2 cup granulated sugar (for meringue)
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and continue beating until creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in flour, lemon juice, lemon zest, and vanilla extract until just combined.
  6. Pour cheesecake batter over the crust in the springform pan.
  7. Bake for 50-60 minutes or until the center is almost set but still slightly jiggly.
  8. Remove from oven and let cool to room temperature.
  9. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff, glossy peaks form.
  10. Spread meringue evenly over the cooled cheesecake, sealing the edges to the crust.
  11. Return to oven and bake at 350°F (177°C) for 10-12 minutes or until meringue is golden brown.
  12. Cool completely, then refrigerate for at least 4 hours before serving.

Notes

For best results, use room temperature ingredients and ensure the meringue seals the edges to prevent shrinking. Chill the cheesecake overnight for optimal texture and flavor.

Nutrition

Find it online: https://www.receipster.com/lemon-meringue-cheesecake-recipe/

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