Introduction: Get ready to elevate your dessert game with a tantalizing twist on the classic cheesecake. Lemon Meringue Cheesecake combines the creamy richness of traditional cheesecake with the zesty brightness of lemon, all topped off with a fluffy cloud of meringue. Each decadent bite offers a perfect balance of sweet and tangy flavors, making this dessert a true showstopper for any occasion. Whether you’re hosting a dinner party, celebrating a special milestone, or simply craving something indulgent, this Lemon Meringue Cheesecake is sure to impress. So let’s dive into the recipe and create a dessert masterpiece that will leave your taste buds singing!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
For Garnish (optional):
- Additional lemon zest
- Fresh lemon slices
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom and sides with aluminum foil to prevent any leaks.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the crumb mixture into the bottom of the prepared springform pan, using the back of a spoon or your fingers to create an even layer. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined and smooth.
- Pour the cheesecake filling over the baked crust in the springform pan, spreading it out evenly with a spatula.
- Place the springform pan in a larger baking dish or roasting pan. Fill the larger pan with hot water to create a water bath for the cheesecake. This helps prevent cracking and ensures even baking.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- While the cheesecake is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites on high speed until soft peaks form.
- Gradually add the granulated sugar and cream of tartar while continuing to beat the egg whites until stiff, glossy peaks form.
- Once the cheesecake is done baking, remove it from the oven and increase the oven temperature to 350°F (175°C).
- Spread the meringue topping over the hot cheesecake, making sure to cover the entire surface and sealing the edges.
- Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden brown.
- Remove the cheesecake from the oven and let it cool completely in the springform pan on a wire rack.
- Once cooled, refrigerate the Lemon Meringue Cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, garnish the cheesecake with additional lemon zest and fresh lemon slices, if desired.
- Slice and serve this delightful Lemon Meringue Cheesecake to your eager guests and watch as their faces light up with delight!
Conclusion: With its creamy cheesecake filling, tangy lemon flavor, and fluffy meringue topping, this Lemon Meringue Cheesecake is a dessert masterpiece that’s sure to impress. Whether enjoyed as the grand finale to a special meal or savored as a decadent treat any time of day, this cheesecake is bound to become a favorite in your dessert repertoire. So don’t wait – indulge your taste buds and delight your senses with the irresistible goodness of homemade Lemon Meringue Cheesecake today!
