Lemon Meringue Cheesecake
Bright, tangy, and utterly indulgent, this Lemon Meringue Cheesecake is the perfect marriage of two classic desserts. Featuring a buttery graham cracker crust, a luscious lemon-infused cheesecake filling, and a cloud-like meringue topping toasted to golden perfection, this dessert is a showstopper for any occasion. With layers of creamy richness paired with zesty citrus notes, every bite is a delightful balance of flavors and textures. The homemade meringue, whipped to stiff peaks and lightly caramelized, adds a stunning visual appeal and a light, airy contrast to the dense cheesecake. Ideal for holidays, celebrations, or any time you crave a bright and elegant treat, this recipe is sure to impress. Prepare to wow your guests with this irresistible Lemon Meringue Cheesecake that tastes as good as it looks!
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Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar
- 3 large Eggs
- 120 grams Sour cream
- 60 milliliters Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 tablespoon Cornstarch
- 3 large Egg whites
- 100 grams Caster sugar (for meringue)
- 0.25 teaspoon Cream of tartar
Directions
Step 1
Preheat your oven to 160°C (325°F) and grease a 9-inch (23 cm) springform pan.
Step 2
In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles damp sand. Press into the bottom of the prepared springform pan to create an even crust. Place the pan in the refrigerator to set while you prepare the filling.
Step 3
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 4
Add the eggs one at a time, beating well after each addition. Follow by mixing in the sour cream, lemon juice, zest, and cornstarch until well incorporated.
Step 5
Pour the cheesecake filling over the chilled crust in the pan. Smooth the top with a spatula.
Step 6
Bake the cheesecake in the preheated oven for 60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually. Then, chill in the refrigerator for at least 4 hours or overnight.
Step 7
Prepare the meringue topping by whisking the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add caster sugar, one tablespoon at a time, and continue whisking until the meringue is glossy and holds stiff peaks.
Step 8
Spread or pipe the meringue over the chilled cheesecake, creating peaks and swirls. Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, place the cheesecake under a preheated broiler for 1–2 minutes, watching carefully to avoid burning.
Step 9
Let the cheesecake cool completely after applying the meringue topping, then slice and serve. Enjoy!
Nutrition Facts
| Serving size | (1608.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5195.8 |
| Total Fat 365.4g | 0% |
| Saturated Fat 212.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1556.4mg | 0% |
| Sodium 3875.4mg | 0% |
| Total Carbohydrate 419.2g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 284.2g | |
| Protein 91.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1067.3mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1571.1mg | 0% |
Source of Calories