Tangy Lemon Meringue Cheesecake Recipe

Ingredients:

  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Directions:

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture evenly into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and beat until creamy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, lemon juice, sour cream, and flour until well combined and smooth.
  5. Pour batter over the crust in the pan. Smooth the top with a spatula.
  6. Bake for 45-50 minutes, or until the center is almost set.
  7. While the cheesecake is baking, prepare the meringue topping. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar is dissolved.
  8. Spread meringue over hot cheesecake, sealing edges to crust.
  9. Bake for an additional 12-15 minutes, or until meringue is lightly browned.
  10. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
  11. Prep Time: 30 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 5 hours (including chilling time)
  12. Kcal: 380 kcal | Servings: 12 servings

FAQs:

  • What ingredients are needed for Tangy Lemon Meringue Cheesecake?
    • Key ingredients include graham crackers (for the crust), melted butter, cream cheese, granulated sugar, eggs, lemon juice, lemon zest, cornstarch, sour cream, heavy cream, and for the meringue topping: egg whites, granulated sugar, and cream of tartar.
  • How do I make the crust for the Lemon Meringue Cheesecake?
    • Crush graham crackers into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of a springform pan. Bake at 325°F (163°C) for about 10 minutes, then let it cool while you prepare the cheesecake filling.
  • How do I make the lemon cheesecake filling?
    • Beat the cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, cornstarch, sour cream, and heavy cream until well combined. Pour the filling over the cooled crust.
  • How do I prevent the cheesecake from cracking during baking?
    • Bake the cheesecake in a water bath. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place it in a larger baking pan filled with hot water. Bake at a low temperature and allow the cheesecake to cool gradually in the oven with the door slightly open after baking.
  • How do I make the meringue topping and add it to the cheesecake?
    • Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form. Spread the meringue over the cooled cheesecake, creating peaks with a spatula. Use a kitchen torch to lightly brown the meringue, or place the cheesecake under the broiler for a few minutes, watching closely to prevent burning.

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