Description
A creamy lemon meringue cheesecake with a sweet and tangy flavor.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, 1/2 cup sugar, and melted butter.
- Press mixture into the bottom of a springform pan.
- Beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in lemon juice, lemon zest, and vanilla.
- Pour filling over crust.
- Bake for 55-60 minutes or until set.
- Let cool completely.
- Whip egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form.
- Spread meringue over cooled cheesecake.
- Bake for an additional 10 minutes until meringue is lightly browned.
- Cool and refrigerate for at least 4 hours before serving.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers in the refrigerator.
- Serve chilled for best taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon meringue cheesecake, cheesecake, dessert, lemon