why make this recipe
Lemon Meringue Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright, zesty flavor of lemon and the light, fluffy texture of meringue. It’s perfect for special occasions, family gatherings, or just to treat yourself. The layers of flavor and texture create a delicious experience that keeps everyone coming back for more!
how to make Lemon Meringue Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 packages (8 ounces each) cream cheese, softened
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Directions:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of sugar until combined. Press this mixture into the bottom of a 9-inch springform pan.
- In a larger bowl, beat the cream cheese with the remaining sugar until smooth. Add lemon zest, lemon juice, eggs, and salt; mix until smooth.
- Pour the cream cheese mixture over the crust and smooth the top.
- Bake for 55-60 minutes until set. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
- In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this over the cooled cheesecake.
- Beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread this meringue over the whipped cream layer.
- Optionally, use a kitchen torch to brown the meringue slightly.
- Serve chilled.
how to serve Lemon Meringue Cheesecake
Serve your Lemon Meringue Cheesecake chilled. You can cut it into slices and present it on a nice plate. Garnish with lemon slices or mint leaves for a beautiful look. This dessert pairs well with a cup of tea or coffee!
how to store Lemon Meringue Cheesecake
Store any leftovers in the refrigerator. Keep the cheesecake covered to prevent it from drying out. It can last for up to 3 days, but the meringue may lose its texture after a couple of days. If you want to freeze it, it’s best to do so without the meringue. Wrap it well and it can be stored for up to 2 months.
tips to make Lemon Meringue Cheesecake
- Make sure your cream cheese is at room temperature. This helps create a smooth mixture.
- Use fresh lemons for the best flavor.
- Be careful when browning the meringue; it can burn quickly if left unattended.
- Let the cheesecake cool completely before adding the whipped cream and meringue layers.
variation
You can add a layer of lemon curd between the cheesecake and the meringue for an extra tart kick. Alternatively, you can use a different flavored meringue, like raspberry or chocolate, for a twist on this classic dessert.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can prepare the cheesecake a day before you plan to serve it. Just make sure to keep it in the refrigerator.
2. What can I use instead of graham cracker crumbs?
You can use crushed cookies like Digestive biscuits or vanilla wafers as a base instead of graham crackers.
3. How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
Lemon Meringue Cheesecake
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 tablespoon lemon zest
- 0.25 cups fresh lemon juice
- 3 large eggs
- 0.25 teaspoon salt
Topping
- 1 cup heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
Meringue
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 0.25 cups sugar
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of sugar until combined. Press this mixture into the bottom of a 9-inch springform pan.
- In a larger bowl, beat the cream cheese with the remaining sugar until smooth. Add lemon zest, lemon juice, eggs, and salt; mix until smooth.
- Pour the cream cheese mixture over the crust and smooth the top.
Baking
- Bake for 55-60 minutes until set. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
Topping
- In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this over the cooled cheesecake.
- Beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread this meringue over the whipped cream layer.
- Optionally, use a kitchen torch to brown the meringue slightly.
Serving
- Serve chilled, cut into slices, and garnish with lemon slices or mint leaves.