This Lemon Meringue Cheesecake so delicious and so easy to prepare !! Makes a perfect dessert or party cake and sure to impress your guests.
INGREDIENTS
#Crust
– 2½ cups graham cracker crumbs
– ⅓ cup sugar
– 6 Tbsp butter, melted
#Cheesecake
– 4 (8 oz) packages cream cheese, room temperature
– 1½ cups granulated sugar
– 6 egg yolks (reserve whites for meringue)
– 2 Tbsp flour
– 1 cup sour cream
– 2 Tbsp lemon zest (2 large lemons)
#Meringue Topping
– 6 egg whites
1- ½ cups granulated sugar
HOW TO MAKE IT :
Preheat oven to 300°
#Crust
1. in a bowl, make sure to evenly combine all ingredients for crust then press mixture into a 9″ springform pan and up the sides, about one inch.
2. Finally, Bake for 10 minutes and allow to cool.
#Filling
1. Beat together cream cheese and sugar in bowl fitted with paddle attachment until combined and smooth then add in egg yolks and beat until mixture is just combined, scraping sides as necessary.
2. Next, you may add in flour, sour cream and lemon zest and mix until smooth.
3. Then pour mixture over prepared crust and bake for 75 minutes. When finished, make sure to turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
4. Once done, you should remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
#Meringue Topping
1. Simply whisk 6 reserved egg whites with sugar and place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Then directely, please pour mixture into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
2. Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
RECIPE NOTES :
You can also add another tablespoon of lemon zest to amp up the flavor of lemon in this recipe; if desired. Finally, be certain you store covered in refrigerator for up to 3 days.
You Might Also Like 😍…
