lemon meringue cheesecake

by

Instructions:

Step 1: Prepare the Crust

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
  3. Press the Crust: Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and set aside to cool.

Step 2: Prepare the Lemon Cheesecake Filling

  1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
  2. Add the Eggs: Add the eggs one at a time, beating well after each addition.
  3. Incorporate the Lemon: Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until all the ingredients are well combined and the mixture is smooth.
  4. Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust. Place the springform pan in a water bath (optional, to prevent cracks) and bake for 55-60 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour.
  5. Chill: Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight for best results.

Step 3: Make the Lemon Curd

  1. Cook the Lemon Curd: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes.
  2. Add the Butter: Remove from heat and whisk in the butter pieces until smooth and fully incorporated.
  3. Cool the Curd: Let the lemon curd cool slightly, then spread it evenly over the chilled cheesecake. Refrigerate the cheesecake again while you prepare the meringue.

Step 4: Prepare the Meringue

  1. Beat the Egg Whites: In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  2. Add Sugar: Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form and the meringue is glossy.

Step 5: Assemble the Cheesecake

  1. Top with Meringue: Remove the cheesecake from the fridge. Spoon the meringue over the lemon curd, spreading it to the edges and swirling it for a decorative effect.
  2. Toast the Meringue: Use a kitchen torch to lightly toast the meringue until golden brown, or place the cheesecake under the broiler for 1-2 minutes, watching carefully to avoid burning.
  3. Serve: Chill the cheesecake for an additional 30 minutes before slicing and serving.

Tips:

  • Water Bath: For a smoother cheesecake, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with an inch of hot water. This helps prevent cracks.
  • Make-Ahead: This cheesecake can be made a day ahead. Just add the meringue topping shortly before serving.

Nutritional Information (per serving):

  • Calories: 480 kcal
  • Total Fat: 32g
    • Saturated Fat: 18g
  • Cholesterol: 165mg
  • Sodium: 320mg
  • Total Carbohydrates: 41g
    • Dietary Fiber: 1g
    • Sugars: 32g
  • Protein: 7g

This Lemon Meringue Cheesecake is the perfect balance of tangy, creamy, and sweet, with a beautiful toasted meringue on top. It’s sure to impress at any occasion!

ENJOY!!!!

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