Description
This delightful Lemon Meringue Cheesecake combines a creamy lemon filling with a light, fluffy meringue topping. Perfectly tangy and sweet, it’s a refreshing dessert that’s sure to impress at any gathering.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon lemon zest
- 3 large eggs
- 1/2 cup lemon juice
- 1 cup sour cream
- 1/2 cup heavy cream
- For the Meringue Topping:
- 4 egg whites
- 1/2 cup sugar
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the pan to form the crust.
- In a large bowl, beat the cream cheese, sugar, and lemon zest until smooth.
- Add the eggs one at a time, mixing well after each addition. Then mix in the lemon juice, sour cream, and heavy cream.
- Pour the cheesecake mixture over the crust and bake for 55-60 minutes.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar while beating until stiff peaks form.
- Spread the meringue over the cheesecake and bake for an additional 10-15 minutes, or until the meringue is golden brown.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
Notes
- Ensure that all ingredients are at room temperature for easier mixing.
- To prevent cracks in the cheesecake, bake it in a water bath if desired.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 17 g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115mg