Description
A delightful blend of creamy cheesecake and tangy lemon topped with fluffy meringue, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tablespoon sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar together. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- Beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
- Pour the cream cheese mixture over the crust. Bake for about 60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let it cool in the oven with the door ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Beat the egg whites and cream of tartar until soft peaks form. Gradually add in powdered sugar and continue beating until stiff peaks form.
- Spread the meringue over the chilled cheesecake and use a spatula to create peaks.
- Use a kitchen torch or broiler to brown the meringue slightly, watching carefully to avoid burning.
- Chill again for at least 30 minutes before serving. Enjoy your bright and tangy dessert!
Notes
Best served chilled; pairs well with fresh berries or a drizzle of lemon curd.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg