Description
A creamy and tangy lemon meringue cheesecake with a crisp crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs with melted butter. Press into the bottom of a springform pan.
- Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, and lemon zest.
- Pour the cream cheese mixture into the crust.
- Bake for 50-60 minutes until the center is set. Remove from oven and let cool.
- Whip egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
- Spread meringue over the cooled cheesecake.
- Bake for an additional 10-15 minutes until meringue is golden.
- Let it cool completely before serving.
Notes
- Use fresh lemons for best flavor.
- Let the cheesecake cool completely to avoid cracking.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Lemon Meringue Cheesecake, Cheesecake, Lemon Dessert, Meringue