🍽️ FittestMe.aiFoodsNutrients

Lemon Meringue Cheesecake Recipe

American · Dessert · 95 min total

A creamy, tangy cheesecake topped with a billowy toasted meringue, combining the best of lemon meringue pie and classic cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 large eggs
• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated sugar

Instructions

1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil.
2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom of pan. Bake 10 minutes. Cool.
3. Beat cream cheese, 1 cup sugar, and flour until smooth. Beat in sour cream, lemon juice, and zest. Add eggs one at a time, beating on low just until blended. Pour over crust.
4. Place springform pan in a large roasting pan; pour hot water into roasting pan halfway up sides of springform pan. Bake 55-65 minutes until center is just set. Turn off oven, leave door ajar, let cheesecake cool in water bath 1 hour. Remove, cool completely, then refrigerate at least 4 hours.
5. For meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in 3/4 cup sugar until stiff peaks form.
6. Spread meringue over chilled cheesecake, sealing edges. Use a kitchen torch to toast meringue until golden brown, or broil briefly (watch carefully).
7. Refrigerate until serving. Slice with a knife dipped in hot water.

Tips

• For best results, use room temperature cream cheese and eggs.
• The water bath prevents cracking; ensure foil is tight to keep water out.
• Meringue-topped cheesecake is best served the same day, but leftovers keep refrigerated for up to 2 days.

More about Lemon Meringue Cheesecake →

AI estimate may be inaccurate · Terms