Description
This Indulgent Lemon Meringue Cheesecake is a delightful blend of creamy cheesecake with a tangy lemon burst and a fluffy, sweet meringue topping. Perfect for those who love a tart yet sweet dessert, this cheesecake features a crunchy graham cracker crust and layers of luscious lemon-flavored cream cheese filling topped with cloud-like meringue. Ideal for gatherings or to satisfy your citrus cravings!
Ingredients
Scale
Crust
- 1 cup Graham Crackers (Can substitute with digestive biscuits or vanilla wafers)
- 4 tablespoons Butter (Use plant-based butter for a dairy-free version)
- 2 tablespoons Sugar
Cheesecake Filling
- 16 ounces Cream Cheese (Low-fat options can be used)
- 3 large Eggs (Ensure they are fresh)
- 1 cup Lemon Juice (Fresh is recommended)
- 1 tablespoon Lemon Zest (Meyer lemons can be fun)
- 1 teaspoon Vanilla Extract (Almond or lemon extract can substitute)
Meringue Topping
- 4 large Egg Whites (Whipped to fluffy perfection)
- 2 tablespoons Cornstarch (Helps stabilize the meringue)
- 1 cup Sugar (Added gradually)
Instructions
- Prepare the crust: Combine the crushed graham crackers, melted butter, and 2 tablespoons sugar in a bowl until the mixture resembles wet sand. Press the mixture evenly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Bake the cheesecake base: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 50–60 minutes or until the center is mostly set but still slightly jiggly. Remove from oven and set aside to cool slightly.
- Prepare the meringue topping: While the cheesecake is baking, whisk egg whites in a clean, dry bowl using an electric mixer. Gradually add sugar and cornstarch, continuing to whisk until stiff, glossy peaks form and the meringue is smooth and stable.
- Top and bake the meringue: Spread the meringue evenly over the warm cheesecake base, making peaks or swirls with the back of a spoon. Return the cheesecake to the oven and bake at 350°F (177°C) for 8–10 minutes, or until the meringue is golden and slightly toasted.
- Cool and chill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to firm up completely.
- Serve: Carefully run a knife along the edges before releasing the springform pan. Slice the cheesecake into 8 generous portions and serve chilled. Enjoy the luscious lemon meringue cheesecake!
Notes
- Use fresh lemons for the best bright flavor in your lemon juice and zest.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Ensure eggs are fresh, especially for whipping the meringue to stiff peaks.
- Do not overbake the cheesecake; the center should remain slightly jiggly before adding the meringue.
- Gradually add sugar to the egg whites to stabilize the meringue and achieve a glossy finish.
- Refrigerate the cheesecake overnight if possible to enhance flavor and texture.
