Here’s a delicious Lemon Meringue Cheesecake recipe that combines the tangy flavor of lemon with the creamy richness of cheesecake and a fluffy meringue topping.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup 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 tablespoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
For the Lemon Curd (Topping):
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/4 cup unsalted butter, cubed
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and the mixture sticks together.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for about 8 minutes. Remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, vanilla extract, lemon juice, and lemon zest. Mix until everything is combined and smooth.
- Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
- Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the center is mostly set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then transfer to the fridge and chill for at least 4 hours or overnight.
3. Make the Lemon Curd:
- In a small saucepan, whisk together the sugar, eggs, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes) and coats the back of a spoon.
- Remove from heat and stir in the butter until smooth.
- Let the lemon curd cool to room temperature, then spread it over the chilled cheesecake. Return the cheesecake to the fridge while you make the meringue.
4. Make the Meringue:
- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form. Add the vanilla extract and beat until fully incorporated.
5. Assemble the Cheesecake:
- Preheat the oven to 350°F (175°C).
- Spread the meringue over the lemon curd, making sure to seal the edges around the cheesecake. You can use a spatula to create peaks and swirls in the meringue.
- Bake for 10-12 minutes or until the meringue is golden brown.
6. Cool and Serve:
- Let the cheesecake cool completely before slicing.
- Serve chilled, and enjoy the delicious layers of creamy cheesecake, tangy lemon curd, and fluffy meringue!
This Lemon Meringue Cheesecake is a show-stopping dessert that combines all the best flavors of lemon meringue pie and cheesecake. Enjoy!