Lemon Meringue Cheesecake

Prepare yourself for a delightful journey into the world of Lemon Meringue Cheesecake. This tangy yet sweet dessert combines the creamy richness of cheesecake with the refreshing zestiness of lemon. Let’s dive into the ingredients you’ll need to create this culinary masterpiece:

Crust Ingredients

Cheesecake Filling Ingredients

Lemon Curd Ingredients

Meringue Ingredients

Instructions:

Crust:

1. Preheat: Preheat your oven to 350°F (175°C).
2. Prepare Pan: Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Mix: Combine 2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 1/2 cup melted unsalted butter in a bowl.
4. Press: Press the mixture onto the bottom and up the sides of the prepared pan.
5. Bake: Bake the crust for 10 minutes or until lightly golden. Then, remove it from the oven and let it cool while preparing the filling.

Cheesecake Filling:

1. Beat: In a large bowl, beat 24 ounces of cream cheese until smooth and creamy.
2. Add Sugar: Add 1 cup granulated sugar and beat until well combined.
3. Add Eggs: Add 3 large eggs, one at a time, beating well after each addition.
4. Mix: Stir in 1/4 cup fresh lemon juice, 2 teaspoons lemon zest, and 1/2 cup sour cream until well combined.
5. Pour: Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
6. Bake: Bake the cheesecake for 45-50 minutes or until set around the edges but still slightly jiggly in the center.

Lemon Curd:

1. Whisk: In a medium saucepan, whisk together 3 large eggs and 3/4 cup granulated sugar until well combined.
2. Cook: Add 1/2 cup fresh lemon juice, 6 tablespoons unsalted butter, and 1 tablespoon lemon zest to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 10-15 minutes). Remove from heat and let it cool to room temperature.

Meringue:

1. Beat: In a clean mixing bowl, beat 4 large egg whites and 1/4 teaspoon cream of tartar on medium-high speed until soft peaks form.
2. Gradually Add Sugar: Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while beating on high speed, until stiff peaks form.

Assembly:

1. Spread: Once the cheesecake is done baking, spread the cooled lemon curd evenly over the top of the cheesecake.
2. Meringue: Spread the meringue over the lemon curd, covering the edges of the cheesecake to prevent any cracks.
3. Bake Again: Bake the cheesecake for an additional 10-15 minutes or until the meringue is golden brown.
4. Cool and Serve: Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours before serving.