Lemon Meringue Cheesecake Recipe
A delightful fusion of creamy cheesecake, zesty lemon, and fluffy meringue for a delightful dessert experience.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs for the crust
- 0.5 cup unsalted butter melted
- 1.25 cups granulated sugar divided
- 24 oz cream cheese softened
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 0.5 cup lemon juice
- 1 tbsp lemon zest freshly grated
- 4 large egg whites for the meringue
- 0.25 tsp cream of tartar for stability
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C).
- Mix the graham cracker crumbs and melted butter together. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth. Add in the eggs, one at a time, beating after each addition.
- Stir in the sour cream, vanilla extract, lemon juice, and lemon zest until well combined. Pour the cheesecake batter over the prepared crust.
- Bake for 50-60 minutes until the center is set. Let cool at room temperature, then chill in the refrigerator for at least 4 hours.
- For the meringue, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
- Spread the meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue or bake at 400°F (200°C) for 5-6 minutes until golden.
Notes
Ensure all ingredients are at room temperature for the best texture.