Description
A delightful dessert combining the richness of cheesecake with the tangy freshness of lemon and a fluffy meringue topping.
Ingredients
- 2 tbsp Lemon zest
- 3 large Eggs
- 1/2 cup fresh Lemon juice
- 1/2 tsp Cornstarch
- 1/2 tsp Cream of tartar
- 1 1/2 cup Granulated sugar
- 1/4 tsp Salt
- 1 1/4 tsp Vanilla
- 1 1/2 cups Graham cracker crumbs
- 3 packages (8 oz each) cream cheese
- 1/2 cup unsalted Butter
- 1/4 cup Heavy cream
- 1/4 cup Sour cream
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
- In a mixing bowl, beat the cream cheese until creamy. Add the granulated sugar and mix until smooth. Add eggs, vanilla, sour cream, lemon juice, and lemon zest; mix until well combined.
- Pour the cheesecake filling over the cooled crust.
- Bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- For the meringue, whip egg whites with cream of tartar and salt until soft peaks form. Gradually add the remaining sugar until stiff peaks form.
- Spread meringue over the cooled cheesecake, sealing the edges.
- Bake for an additional 10-15 minutes until meringue is golden brown.
- Let cool completely before removing from the pan and refrigerating until set. Serve chilled.
Notes
Ensure all ingredients are at room temperature for the best texture. Serve with a garnish of lemon zest.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American