Lemon Meringue Cheesecake
This tangy and creamy lemon meringue cheesecake is the perfect combination of flavors. It has a buttery graham cracker crust, a smooth and zesty lemon cheesecake filling, and a fluffy meringue topping.
Ingredients - Serves 8
- 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
Let's Get Started
- Preheat the oven to 325°F (163°C).
- 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.
- In a separate mixing bowl, beat the cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
- Meanwhile, in a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the powdered sugar and continue beating until stiff peaks form.
- Spread the meringue over the baked cheesecake, making sure to seal the edges.
- Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly browned.
- Remove from the oven and let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
- Serve chilled and enjoy!
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 20g
- Carbs: 45g
- Protein: 6g
- Sodium: 250mg
- Sugar: 30g
