Description
This Lemon Meringue Cheesecake combines the creamy richness of classic cheesecake with a bright lemon flavor and a light, fluffy meringue topping. Featuring a crunchy graham cracker crust, tangy lemon-infused filling, and a golden baked meringue, this dessert is a perfect balance of tart and sweet that impresses at any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup sour cream
- 1/2 cup lemon juice
- 1/4 cup cornstarch
- 1/4 cup water
Meringue Topping
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: Mix the graham cracker crumbs with melted butter until combined. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Bake Crust: Bake the crust for 10 minutes or until it becomes golden brown. Remove from oven and allow it to cool completely before adding the filling.
- Make Cheesecake Batter: Beat the softened cream cheese until smooth. Gradually incorporate sugar and vanilla extract. Add eggs one at a time, beating after each addition, then stir in the sour cream until well combined.
- Add Lemon Mixture: Whisk together lemon juice, cornstarch, and water until smooth. Stir this lemon mixture into the cheesecake batter, ensuring an even lemon flavor throughout.
- Bake Cheesecake: Pour the cheesecake batter over the cooled crust. Bake for 45-50 minutes until the cheesecake is set and the edges are slightly puffed. Remove from oven and cool completely.
- Prepare Meringue: Using a mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. Gradually add sugar while continuing to beat until glossy and firm meringue forms.
- Top and Bake Meringue: Spread the meringue evenly over the cooled cheesecake. Return to oven and bake for 15-20 minutes until the meringue is golden and slightly crisp. Cool completely before serving to allow flavors to set.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Press the crust firmly to avoid cracking when baking.
- Do not open the oven door during baking to prevent cracking.
- Cool the cheesecake completely before adding meringue to ensure proper setting.
- Use fresh lemon juice for best flavor.
