Description
This Lemon Meringue Cheesecake is a luscious dessert combining a creamy lemon-infused cheesecake base atop a buttery graham cracker crust, topped with a fluffy, golden meringue. Perfect for lemon lovers, it offers a tangy yet sweet flavor profile with a delightful texture contrast between the smooth filling and airy meringue.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Meringue Topping
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare the crust: Combine graham cracker crumbs with melted butter in a bowl, then press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, blending well after each addition to maintain a smooth texture.
- Combine remaining filling ingredients: Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until all ingredients are fully combined, creating a flavorful cheesecake batter.
- Assemble the cheesecake: Pour the prepared cheesecake batter over the graham cracker crust in the springform pan, spreading evenly.
- Bake the cheesecake: Place the pan in the oven and bake for 50-60 minutes, or until the center is set but retains a slight jiggle to ensure creaminess.
- Cool briefly: Remove the cheesecake from the oven and let it cool for about 10 minutes to prepare for the meringue topping.
- Prepare the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form, which provides the base for the fluffy topping.
- Add powdered sugar: Gradually add the powdered sugar to the egg whites while continuing to beat until stiff, glossy peaks form, indicating the meringue is ready.
- Top the cheesecake: Spread the meringue evenly over the cheesecake surface, using a spatula to create decorative peaks or swirls for visual appeal.
- Bake the meringue: Return the cheesecake to the oven and bake for an additional 10-15 minutes or until the meringue turns a light golden brown.
- Cool completely: Allow the cheesecake to cool thoroughly before removing it from the springform pan to maintain its shape and texture.
- Chill before serving: Refrigerate the cheesecake for at least 4 hours to ensure it is fully set and flavors are melded before slicing and serving.
Notes
- Use room temperature cream cheese for a smooth batter without lumps.
- Be careful not to overbake the cheesecake; the center should still jiggle slightly when removed.
- Make sure the bowl and beaters are clean and dry before making the meringue to achieve stiff peaks.
- You can toast the meringue under a broiler briefly if you want a deeper golden color, watching carefully to avoid burning.
- Best served chilled to enhance the lemon flavor and texture contrast.
- Store leftovers covered in the refrigerator for up to 3 days.
