Description
This luscious Lemon Meringue Cheesecake Magic combines a creamy lemon-infused cheesecake with a delicate, golden meringue topping, all nestled on a buttery graham cracker crust. Perfect for special occasions or anytime you crave a bright and indulgent dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup sour cream
- 1/2 cup lemon juice
- 1/4 cup cornstarch
- 1/4 cup water
Meringue Topping
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake layers.
- Prepare Crust: Mix the graham cracker crumbs with the melted butter until combined, then press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake Crust: Place the crust in the oven and bake for 10 minutes until it turns golden brown. Remove and allow it to cool completely before adding the filling.
- Make Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream to complete the base.
- Add Lemon Mixture: In a separate bowl, whisk together lemon juice, cornstarch, and water until smooth. Fold this lemon mixture into the cheesecake batter thoroughly to combine the flavors and thicken the filling.
- Bake Cheesecake: Pour the batter over the cooled crust and bake in the oven for 45 to 50 minutes, or until the filling is set but still slightly jiggly in the center. Once done, remove from oven and let cool completely.
- Prepare Meringue: In a clean, dry mixing bowl, beat the egg whites along with cream of tartar and salt on medium speed until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks develop.
- Top and Bake Meringue: Spread the meringue evenly over the cooled cheesecake. Return to the oven and bake for 15 to 20 minutes or until the meringue is golden brown and slightly crisp on the outside.
- Cool and Serve: Allow the cheesecake to cool completely to room temperature before removing the springform pan. Refrigerate if desired before slicing and serving this elegant lemon meringue cheesecake.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake batter without lumps.
- Do not open the oven door during baking to prevent the cheesecake from cracking.
- For best meringue results, make sure no traces of yolk or grease are in the egg white bowl.
- Let the cheesecake cool completely before adding the meringue to avoid melting the topping.
- Store leftovers covered in the refrigerator for up to 3 days.
