Lemon Meringue Cheesecake
A delightful treat that combines creamy cheesecake with tangy lemon flavor and a fluffy meringue topping, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs (or digestive biscuits) Use store-bought if preferred.
- 1/2 cup unsalted butter, melted Ensure it's fully melted before mixing.
- 1/4 cup granulated sugar
For the cheesecake filling
- 2 cups cream cheese, softened Should be at room temperature for easy mixing.
- 1 cup powdered sugar
- 1 cup lemon juice Freshly squeezed is recommended.
- 3 large eggs Add one at a time.
- 1 pinch salt
- 1 teaspoon vanilla extract
For the meringue
- 2 cups egg whites Use a clean bowl for beating.
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a springform pan to create the crust.
- Bake the crust for 10 minutes, then set it aside to cool.
Cheesecake Filling
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Add lemon juice, eggs (one at a time), salt, and vanilla extract. Mix until well blended.
- Pour the cheesecake filling over the cooled crust and bake for another 30-35 minutes until set.
Meringue Topping
- In a clean bowl, beat the egg whites until soft peaks form.
- Gradually add granulated sugar and cream of tartar, continuing to beat until stiff peaks form.
- Spread the meringue over the baked cheesecake and return it to the oven for an additional 10-15 minutes, or until the meringue is golden.
Finishing Touch
- Allow the cheesecake to cool before serving.
Notes
Serve chilled, sliced into wedges, and optionally topped with whipped cream. Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If the meringue starts to weep, consume sooner rather than later.