Lemon Meringue Cheesecake

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Lemon Meringue Cheesecake combines the tangy flavor of lemon meringue pie with the creamy richness of cheesecake. Here’s a recipe to make this delightful dessert:

Ingredients:

For the Crust:

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

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Meringue Topping:

  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
  2. Make the Crust:
    • In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
    • Press the mixture firmly into the bottom of the prepared springform pan.
    • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.
  4. Assemble and Bake the Cheesecake:
    • Pour the cheesecake filling over the cooled crust in the springform pan.
    • Smooth the top with a spatula.
    • Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
    • Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
  5. Make the Meringue Topping:
    • In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
    • Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form.
    • Mix in the vanilla extract until well incorporated.
  6. Top and Bake the Cheesecake with Meringue:
    • Spread the meringue topping evenly over the cooled cheesecake.
    • Use a spatula to create swirls or peaks in the meringue, if desired.
    • Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden.
  7. Chill and Serve:
    • Remove the cheesecake from the oven and let it cool to room temperature.
    • Refrigerate the cheesecake for at least 4 hours, or until thoroughly chilled and set.
    • Slice and serve the lemon meringue cheesecake chilled, and enjoy the delightful combination of creamy cheesecake, tangy lemon, and fluffy meringue!

This Lemon Meringue Cheesecake is a show-stopping dessert that’s perfect for special occasions or whenever you’re craving a decadent treat. Enjoy every luscious bite!

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