Description
A luscious Lemon Meringue Cheesecake that combines a creamy lemon-infused cheesecake base with a light, fluffy meringue topping, all set on a buttery graham cracker crust. This dessert offers a perfect balance of tart and sweet, ideal for special occasions or a delightful treat.
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: Combine the graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake Crust: Place the crust in the oven and bake for 10 minutes, or until it is golden brown. Remove and allow it to cool completely to set the crust properly before adding the filling.
- Make Cheesecake Batter: Beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and vanilla extract, then incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Finally, stir in the sour cream until the mixture is well combined.
- Prepare Lemon Mixture: In a separate bowl, whisk together the lemon juice, cornstarch, and water until smooth. Add this mixture into the cheesecake batter and gently combine to infuse the cheesecake with fresh lemon flavor.
- Bake Cheesecake: Pour the lemon cheesecake batter over the cooled crust in the springform pan. Bake in the oven for 45 to 50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Remove from oven and cool completely at room temperature.
- Make Meringue: In a clean, dry bowl, beat the egg whites along with the cream of tartar and salt until stiff peaks form. Gradually add the sugar while continuing to beat, until the meringue is glossy and holds firm peaks.
- Top and Bake Meringue: Spread the prepared meringue evenly over the cooled cheesecake. Return the pan to the oven and bake for an additional 15 to 20 minutes, or until the meringue topping turns golden brown.
- Cool and Serve: Remove the cheesecake from the oven and let it cool completely before removing from the springform pan. Refrigerate if desired before slicing and serving the cheesecake chilled.
Notes
- Make sure the cream cheese is fully softened to ensure a smooth batter.
- Do not overbake the cheesecake to avoid cracking; slight jiggle in the center is perfect.
- Use fresh lemon juice for the best flavor.
- Ensure the bowl and beaters for whipping egg whites are completely clean and dry for optimal meringue volume.
- Cool the cheesecake completely before adding meringue to prevent deflating.
- For a firmer set, refrigerate the cheesecake after cooling.
