Description
A creamy and tangy lemon cheesecake topped with a light and fluffy meringue, combining the best of lemon meringue pie and cheesecake.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- For the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside.
- For the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, lemon juice, lemon zest, vanilla extract, and flour. Pour the filling into the prepared crust and smooth the top.
- Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour at room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
- For the meringue: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Add the vanilla extract and beat until combined.
- Once the cheesecake has set and is fully chilled, spread the meringue evenly over the top of the cheesecake, making sure to seal the edges.
- Using a kitchen torch or the oven, brown the meringue until golden, about 5-7 minutes. If using the oven, preheat to 350°F (177°C) and bake the meringue for about 5 minutes until golden.
- Let the cheesecake cool to room temperature, then refrigerate until ready to serve. Slice and enjoy!
Notes
- For a smooth cheesecake, make sure the cream cheese is softened before beating.
- If you don’t have a kitchen torch, you can use the oven to brown the meringue, but watch it closely to avoid burning.
- Allow the cheesecake to fully chill to ensure the filling sets properly before adding the meringue.
- For an extra burst of lemon flavor, you can add more lemon zest to the filling or meringue.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American