Lemon Meringue Cheesecake

Ingredients

• Powdered sugar - 1/4 cup
• Cream of tartar - 1/4 teaspoon
• Egg whites - 3
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Lemon juice - 1/4 cup
• Lemon zest - 2 tablespoons
• Granulated sugar - 1 cup
• Cream cheese - 16 oz (2 blocks), softened
• Butter - 1/3 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Pour the cheesecake filling over the crust in the springform pan.
6. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
7. Meanwhile, in a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
8. Gradually add the powdered sugar and continue beating until stiff peaks form.
9. Spread the meringue over the baked cheesecake, making sure to seal the edges.
10. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly browned.
11. Remove from the oven and let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
12. Serve chilled and enjoy!