Description
A bright and tangy dessert that combines lemon meringue pie and creamy cheesecake, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tablespoon sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar together in a bowl. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let it cool.
- Beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Pour the cream cheese mixture over the crust.
- Bake for about 60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let it cool with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Beat the egg whites and cream of tartar until soft peaks form.
- Gradually add in powdered sugar until stiff peaks form.
- Spread meringue over the cheesecake and create peaks.
- Brown the meringue slightly with a kitchen torch or broiler, watching carefully.
- Chill for at least 30 minutes before serving.
Notes
Ensure all ingredients are at room temperature for best results. Avoid getting any yolk in the egg whites when making meringue.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg