Zesty Lemon Meringue Cheesecake
Indulge in this zesty lemon meringue cheesecake, blending creamy cheesecake, tangy lemon, and fluffy meringue atop a graham cracker crust. Ready in 5 hours with chilling, perfect for dessert lovers!
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter melted
- ¼ cup sugar
- 16 oz cream cheese softened
- ¾ cup sugar
- 3 large eggs
- ½ cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 4 egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the cheesecake batter over the crust. Bake for 40-45 minutes until the center is set. Cool completely, then refrigerate for at least 4 hours.
- For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Spread meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue, or broil for 1-2 minutes, watching closely. Slice and serve chilled.
