Lemon Meringue Cheesecake
A stunning dessert featuring three distinct layers: a crisp graham cracker crust, creamy lemon cheesecake, and a fluffy, golden meringue topping. Perfect for impressing at any dinner party.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
For the cheesecake filling
- 3 packages (8 ounces each) cream cheese, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 3 large eggs Add one at a time.
- 0.25 cup lemon juice
- 2 teaspoons lemon zest
- 0.25 cup cornstarch
- 0.25 teaspoon salt
For the meringue
- 4 large egg whites Should be at room temperature.
- 0.25 teaspoon cream of tartar Helps stabilize the meringue.
- 0.5 cup powdered sugar Add gradually for stability.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan.
Making the crust
- Mix the graham cracker crumbs with melted butter until the texture is like wet sand.
- Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
- Remove from oven and let it cool.
Preparing the cheesecake filling
- In a large bowl, beat softened cream cheese with granulated sugar until smooth.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in lemon juice, lemon zest, cornstarch, and salt until fully incorporated.
Baking the cheesecake
- Pour the filling over the cooled crust and smooth the top.
- Bake for 45-50 minutes, until the edges are set but the center has a slight wobble.
Making the meringue topping
- While the cheesecake is still hot, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add powdered sugar, continuing to beat until stiff peaks form.
Finishing the cheesecake
- Spread the meringue over the cheesecake and seal it to the edges.
- Return to the oven for 10 minutes, or until the meringue is lightly golden.
- Allow the cheesecake to cool to room temperature and refrigerate for at least 4 hours before serving.
Notes
For best results, chill overnight. Use a clean bowl when whipping meringue, and ensure the cream cheese is fully softened.