Lemon Meringue Cheesecake
A delightful dessert that combines creamy cheesecake with zesty lemon flavor and fluffy meringue, perfect for any occasion.
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.
Notes
Make sure the cream cheese is at room temperature for a smooth mixture. Use fresh lemons for the best flavor. Be careful when browning the meringue to avoid burning. Let the cheesecake cool completely before adding the whipped cream and meringue layers.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 380mgFiber: 1gSugar: 20g
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