Description
A delightful dessert that combines the tangy flavors of lemon meringue pie with the creamy richness of cheesecake, creating a light and irresistible treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
- 1/4 teaspoon vanilla extract (for meringue)
- 1/4 cup fresh lemon juice (for meringue)
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and mix until fluffy.
- Add sour cream and mix until smooth. Beat in eggs one at a time, then add vanilla extract, lemon zest, and fresh lemon juice.
- In a small bowl, mix heavy cream, cornstarch, and salt. Slowly pour into cream cheese mixture while beating on low speed until smooth.
- Pour the batter over the cooled crust and smooth the top. Bake for 55-60 minutes until set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours.
- For the meringue, beat egg whites, cream of tartar, and vanilla until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
- Warm lemon juice in a saucepan, then drizzle into meringue while beating continuously. Spread meringue over the cheesecake.
- Bake the cheesecake with meringue at 350°F (177°C) for 8-10 minutes until golden brown. Cool, then refrigerate for 1 hour before serving.
Notes
Using fresh lemons enhances the flavor. Ensure cream cheese is at room temperature for a smoother batter. Allow proper cooling time to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American