Hey y’all! If you love the tangy twist of lemon paired with the creamy goodness of cheesecake, you’re in for a treat. This Lemon Meringue Cheesecake is not only deliciously decadent, but it also brings a refreshing twist to any gathering. From family dinners to festive occasions, it’s the dessert that steals the show. Let’s get cooking!
Why You’ll Love This Lemon Meringue Cheesecake
- Combines the classic flavors of lemon meringue pie with creamy cheesecake.
- Perfect balance of tart and sweet, making it an ideal dessert for any season.
- Impressive presentation that looks as good as it tastes.
- Easy-to-follow recipe with simple ingredients.
- A delightful way to wow your friends and family.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup sour cream
- Meringue topping:
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
Directions
Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
Beat the cream cheese and sugar together in a large bowl until smooth. Add vanilla extract, eggs one at a time, mixing well after each. Stir in lemon juice, lemon zest, and sour cream until the mixture is creamy. Pour over the crust.
Step 3: Bake the Cheesecake
Bake for 55-60 minutes or until the center is set but still slightly jiggly. Cool in the pan on a wire rack to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Step 4: Prepare the Meringue
Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over the chilled cheesecake.
Step 5: Toast the Meringue
Preheat the broiler. Place the cheesecake under the broiler for 1-2 minutes, watching carefully, until the meringue is lightly browned. Serve chilled.
Notes
- Use room temperature ingredients for a smoother filling. Learn more.
- For an even crust, press down with the bottom of a glass.
- Chill the cheesecake thoroughly to set the flavors and texture.
Variations
- Berry Burst: Add a layer of mixed berry compote between the crust and filling.
- Chocolate Swirl: Mix melted chocolate into the filling for a marbled effect.
- Gluten-Free: Use gluten-free graham crackers for the crust.
Required Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Wire rack
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months.
Suggested Pairings
Pair with a light white wine or a refreshing iced tea. Fresh berries on the side can add a lovely contrast.
Pro Tips
- Temper your eggs by adding them slowly to prevent curdling. Learn more.
- To prevent cracks, bake your cheesecake in a water bath.
- Run a knife around the edge of the cheesecake before removing the springform for a clean finish.
FAQ
- Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
- How do I know when the cheesecake is done? The center should be slightly jiggly but set around the edges.
- Can I make this cheesecake in advance? Yes, it’s best made a day ahead to allow flavors to meld.