Lemon Meringue Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tangy, citrusy flavor of lemon and the light, fluffy texture of meringue. Here’s a basic recipe for you to try:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 4 packages (32 ounces) cream cheese, softened
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
2. Prepare the Crust:
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom of a springform pan to create the crust.
- Bake the crust for about 10 minutes, then let it cool.
3. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, and continue to beat until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- Pour the filling over the cooled crust.
4. Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center is set.
- Allow the cheesecake to cool completely before refrigerating.
5. Prepare the Lemon Curd:
- In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs.
- Add butter and cook over medium heat, whisking constantly until the mixture thickens.
- Remove from heat and let it cool.
6. Make the Meringue:
- In a clean, dry bowl, beat egg whites until foamy.
- Add cream of tartar and continue beating.
- Gradually add sugar, one tablespoon at a time, until stiff peaks form.
- Beat in vanilla extract.
7. Assemble the Cheesecake:
- Spread the cooled lemon curd over the chilled cheesecake.
- Top with the prepared meringue, spreading it over the lemon curd.
8. Brown the Meringue:
- You can use a kitchen torch to lightly brown the meringue or place the cheesecake under a broiler for a short time. Keep a close eye to prevent burning.
9. Chill and Serve:
- Refrigerate the cheesecake for several hours or overnight before serving.
Enjoy your delicious Lemon Meringue Cheesecake!
