Here’s a delicious recipe for Lemon Meringue Cheesecake—it combines a tangy lemon cheesecake base with a light, fluffy meringue topping.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- Zest of 1 lemon
- ¼ cup fresh lemon juice
For the Meringue:
- 3 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool slightly.
2. Make the Cheesecake Filling:
- Beat cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, sour cream, lemon zest, and lemon juice until fully combined.
- Pour the filling over the cooled crust.
- Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
3. Make the Meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Beat in vanilla.
4. Top and Bake:
- Spread the meringue over the cheesecake, making peaks with a spatula for a classic look.
- Bake at 350°F (175°C) for 10–12 minutes, or until meringue is lightly golden.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (preferably overnight).
5. Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and enjoy a rich, tangy cheesecake with fluffy lemony meringue.
💡 Tips:
- Make sure the cream cheese is at room temperature for a smooth filling.
- Avoid overbaking the cheesecake to keep it creamy.
- For extra lemon punch, drizzle a little lemon glaze over the meringue before serving.
If you want, I can also give a shortcut version using a no-bake lemon cheesecake base that pairs beautifully with the meringue. Do you want that version too?
