Description
A delicious and tangy lemon meringue cheesecake that combines the creamy texture of cheesecake with the lightness of meringue and the zest of lemon.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Remove from the oven and let it cool completely.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add powdered sugar and continue to beat until stiff peaks form.
- Spread the meringue over the cooled cheesecake and bake for an additional 10-15 minutes until the meringue is golden brown.
- Let it cool before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a stronger lemon flavor, add more lemon zest.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg