Lemon Meringue Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz 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:
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- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Directions:
- Preheat oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from oven and set aside.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the cheesecake batter over the prepared crust and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- While the cheesecake is baking, prepare the meringue. In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating on high until stiff, glossy peaks form.
- Remove cheesecake from oven and immediately spread the meringue evenly over the top, sealing to the edges. Return to oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 5 hours 35 minutes (including chilling)
Kcal: 420 kcal | Servings: 12 servings
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Tips:
Use room temperature cream cheese for a smoother batter and to avoid lumps.
Make sure to seal the meringue to the edges of the cheesecake to prevent shrinking or cracking during baking.
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