Lemon Meringue Cheesecake
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
Zest of 1 lemon
2 tablespoons lemon juice
Lemon Curd:
½ cup lemon juice (freshly squeezed)
Zest of 2 lemons
¾ cup sugar
4 large egg yolks
5 tablespoons unsalted butter, cubed
Meringue Topping:
4 large egg whites
1 cup sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract
Directions:
Prepare the Crust:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are moistened. Press the mixture into the bottom of the prepared pan.
Bake the crust for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition.
Add sour cream, vanilla, lemon zest, and lemon juice, and continue mixing until fully combined and smooth.
Pour the filling over the cooled crust, spreading evenly.
Bake the Cheesecake:
Bake the cheesecake for 50-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly open.
After an hour, remove the cheesecake and let it cool completely before refrigerating for at least 4 hours or overnight.
Prepare the Lemon Curd:
In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
Remove from heat and whisk in butter cubes until smooth. Let the curd cool to room temperature.
Spread Lemon Curd on Cheesecake:
Once the cheesecake is fully chilled, spread a thick layer of lemon curd over the top. Return the cheesecake to the fridge while preparing the meringue.
Make the Meringue Topping:
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating on high speed until stiff peaks form. Mix in the vanilla extract.
Spoon or pipe the meringue over the lemon curd-topped cheesecake, creating peaks.
Brown the Meringue:
Use a kitchen torch to lightly brown the meringue peaks. If you don’t have a torch, place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning.
Chill and Serve:
Allow the cheesecake to cool for a few minutes after browning the meringue, then refrigerate for 1-2 hours before serving.
Prep Time: 45 minutes | Cook Time: 1 hour | Chill Time: 6 hours (or overnight) | Total Time: 7+ hours
Kcal: Approx. 400-450 calories per slice | Servings: 12 slices