Description
A delightful cheesecake that combines tangy lemons with creamy filling and fluffy meringue, perfect for any gathering.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
- 1/4 teaspoon vanilla extract (for meringue)
- 1/4 cup fresh lemon juice (for meringue)
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter; mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes and let it cool.
- In a large bowl, beat softened cream cheese until smooth, then add 1 cup of sugar and mix until fluffy.
- Add sour cream, then eggs one at a time, ensuring each is fully incorporated.
- Stir in vanilla extract, lemon zest, and lemon juice until combined.
- In a small bowl, mix heavy cream, cornstarch, and salt until cornstarch dissolves, then add to the cream cheese mixture.
- Pour the batter over the cooled crust and smooth the top.
- Bake the cheesecake for 55 to 60 minutes until set but jiggly. Turn off the oven and let it cool inside for 1 hour.
- Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For the meringue, beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add 1/4 cup sugar and beat until glossy peaks form.
- Warm lemon juice in a saucepan and drizzle it into the meringue while beating. Spread over the cheesecake.
- Bake the meringue-topped cheesecake at 350°F (177°C) for 8 to 10 minutes until golden brown.
- Cool for 15 minutes, then refrigerate for an hour before serving.
Notes
Ensure cream cheese and eggs are at room temperature. Avoid overmixing to prevent cracks. Cool gradually in the oven.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American