Lemon Meringue Cheesecake
Introduction
Lemon Meringue Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tangy brightness of lemon and the airy sweetness of meringue. This cake is perfect for any occasion, whether it’s a family gathering, a special celebration, or simply a treat for yourself. It brings a fresh and zesty flavor that will brighten up anyone’s day!
Why Make This Recipe
You should make this Lemon Meringue Cheesecake because it offers a unique twist on traditional cheesecake. The fresh lemon flavor adds a refreshing taste, while the meringue topping gives it an elegant touch. Plus, it’s an impressive dessert to serve guests. Once you taste it, you’ll see why it’s a favorite among many!
How to Make Lemon Meringue Cheesecake
Making lemon meringue cheesecake may seem complicated, but it’s quite simple! Follow these easy steps to create a delicious dessert that will wow everyone.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 3 egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
Directions:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, vanilla extract, and flour until just combined. Pour the filling over the crust in the pan.
- Bake for 50-60 minutes or until the center is almost set but still slightly jiggly. Remove from the oven and set aside.
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff, glossy peaks form.
- Spread the meringue evenly over the cheesecake, making sure to seal the edges.
- Return the cheesecake to the oven and bake for an additional 10-15 minutes or until the meringue is golden brown.
- Cool the cheesecake completely on a wire rack, then refrigerate for at least 4 hours before serving.
How to Serve Lemon Meringue Cheesecake
When it’s time to serve, slice the cheesecake into wedges. It’s great on its own or with a dollop of whipped cream on top. You can also add some fresh lemon slices or berries for extra flavor and decoration.
How to Store Lemon Meringue Cheesecake
To store leftovers, cover the cheesecake with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. Make sure to keep it well-covered to prevent it from drying out.
Tips to Make Lemon Meringue Cheesecake
- Ensure your cream cheese is at room temperature for easy mixing.
- Don’t skip the cooling time; letting it chill allows the flavors to meld and the texture to set perfectly.
- When making the meringue, make sure no egg yolk gets into the egg whites, as this can prevent them from whipping properly.
Variation
You can experiment with this recipe by adding a layer of fruit, such as berries, on top of the cheesecake before adding the meringue. Alternatively, try using lime juice and zest for a key lime version.
FAQs
Q1: Can I use a store-bought crust for this cheesecake?
A1: Yes, you can use a store-bought graham cracker crust to save time.
Q2: Can I make this cheesecake ahead of time?
A2: Absolutely! You can make the cheesecake a day in advance and store it in the refrigerator until you’re ready to serve.
Q3: Why does my meringue weep?
A3: Weeping can occur if there is too much moisture in the meringue or if it isn’t cooked long enough. Make sure to bake until the meringue is golden and set.
Enjoy making and sharing your Lemon Meringue Cheesecake! It’s sure to be a hit with everyone who tries it.
