Description
This Lemon Meringue Cheesecake combines a buttery graham cracker crust, tangy cream cheese filling, and a fluffy, golden-brown meringue topping for a truly irresistible dessert. Perfect for special occasions or whenever you crave a citrusy twist on classic cheesecake!
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice
- Zest of 1 lemon
For the meringue topping:
- 4 large egg whites
- 1 cup granulated sugar
Instructions
- Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar. Press into a greased 9-inch springform pan and bake at 350°F (175°C) for 8-10 minutes. Let it cool. - Make the Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice and zest. Pour over the crust and bake for 25-30 minutes. Cool for 1 hour. - Prepare the Meringue:
Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread over the cooled cheesecake and broil until golden brown (about 3 minutes). - Cool & Chill:
Cool completely and refrigerate for at least 4 hours before serving.
Notes
- Ensure the egg whites are at room temperature for optimal meringue volume.
- For garnish, use fresh lemon slices or zest for an elegant presentation.
- Allow the cheesecake to chill overnight for the best flavor and texture.