Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
Lemon Meringue Topping:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and set aside.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add sugar and beat until creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, flour, vanilla extract, lemon zest, and lemon juice until just combined.
- Pour the filling over the baked crust.
- Bake for about 50-60 minutes or until the center is almost set (it should slightly jiggle).
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Meringue:
- In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar while continuing to beat until stiff peaks form.
- Beat in vanilla extract.
Assemble:
- Spread the meringue evenly over the chilled cheesecake.
- Use a kitchen torch or broil under low heat for 1-2 minutes to brown the meringue carefully. Watch closely to avoid burning.
- Chill for another 30 minutes before serving.
Enjoy your luscious Lemon Meringue Cheesecake! Would you like tips on decorating or storing it?