Lemon Meringue Cheesecake

Description:

Lemon Meringue Cheesecake is a luscious dessert that combines the creamy richness of cheesecake with the tartness of lemon and a light, fluffy meringue topping. This dessert is a perfect balance of sweet and tangy, offering the best of both lemon meringue pie and cheesecake in one decadent treat.

Ingredients:

For the Crust:

• Graham cracker crumbs: 1 ½ cups
• Granulated sugar: 2 tablespoons
• Unsalted butter: 6 tablespoons (melted)

For the Cheesecake Filling:

• Cream cheese: 24 ounces (softened)
• Granulated sugar: 1 cup
• Sour cream: ½ cup
• Eggs: 3 large
• Vanilla extract: 1 teaspoon
• Lemon zest: 2 teaspoons
• Fresh lemon juice: ¼ cup
• All-purpose flour: 2 tablespoons

For the Meringue Topping:

• Egg whites: 3 large
• Granulated sugar: ¼ cup
• Lemon juice: 1 tablespoon
• Cream of tartar: ¼ teaspoon

Optional Ingredients:

• Lemon curd: ½ cup (for an extra layer of lemon flavor inside the cheesecake)
• Fresh berries (like raspberries or strawberries): for garnish

Tips for Success:

1. Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature to avoid lumps in the cheesecake filling.
2. Chill the cheesecake: Allow the cheesecake to cool completely before adding the meringue topping to ensure the layers set properly.
3. Bake the meringue carefully: Watch the meringue closely while baking to avoid overbaking it. The peaks should be golden and not browned.
4. Serve chilled: This cheesecake tastes best when refrigerated for several hours or overnight to allow the flavors to meld.

Steps to Make It:

Prepare the Crust:

1. Preheat the oven: Preheat your oven to 325°F (165°C).
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly coated.
3. Press the crust: Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

1. Mix the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream, vanilla extract, lemon zest, and lemon juice. Mix until fully combined.
2. Add eggs and flour: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the flour and mix until smooth.
3. Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
4. Cool the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Prepare the Meringue Topping:

1. Whisk egg whites: In a clean, dry mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form.
2. Add sugar and lemon juice: Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff peaks form. Add the lemon juice and cream of tartar, and beat until glossy.
3. Top the cheesecake with meringue: Once the cheesecake has cooled, spread the meringue evenly over the top, creating peaks and swirls with a spatula.

Finish the Cheesecake:

1. Bake the meringue: Place the cheesecake back in the oven and bake for an additional 10-12 minutes at 325°F (165°C), or until the meringue is golden brown.
2. Cool again: Let the cheesecake cool completely at room temperature, then refrigerate for at least 2-3 hours before serving to allow the meringue to set.
3. Serve: Carefully release the cheesecake from the springform pan and transfer to a serving platter. Garnish with fresh berries or lemon zest, if desired.

Recommendations:

• Serving suggestion: Serve chilled with a dollop of whipped cream and fresh lemon slices for a fresh touch.
• Storage: Store any leftovers in the refrigerator for up to 3-4 days.
• Add flavor layers: For an extra lemony kick, layer some lemon curd between the cheesecake and meringue.

Nutrition (Per Serving, Approx. 1/12 of Recipe):

• Calories: ~350
• Protein: 5g
• Fat: 25g
• Carbohydrates: 30g
• Sugar: 23g
• Fiber: 1g
• Sodium: 220mg

Lemon Meringue Cheesecake is a showstopper that brings together tangy lemon, creamy cheesecake, and a crispy meringue topping. Perfect for any occasion!