Description
A decadent cheesecake combining the tartness of lemon with a sweet meringue topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture onto the bottom of the prepared pan.
- In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth. Beat in flour, lemon zest, lemon juice, and vanilla extract. Beat in eggs one at a time until just combined.
- Pour batter over the crust.
- Bake for 50-60 minutes, or until the center is almost set.
- Remove from oven and let cool completely on a wire rack.
- While the cheesecake cools, prepare the meringue. In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar and gradually beat in the remaining 1 cup sugar until stiff, glossy peaks form.
- Spread the meringue over the cooled cheesecake, making sure to seal to the edges of the crust.
- Bake for another 10-15 minutes, or until meringue is golden brown.
- Cool completely before refrigerating for at least 4 hours or overnight.
Notes
- Ensure cream cheese is fully softened for a smooth batter.
- Avoid overmixing the cheesecake batter after adding eggs.
- Make sure the meringue seals to the crust to prevent shrinking.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 55g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: cheesecake, lemon, meringue, dessert, baking