Description
A rich and creamy lemon cheesecake baked over a buttery graham cracker crust and topped with fluffy toasted meringue. This layered dessert delivers the perfect balance of tangy citrus and sweet cloud-like topping in every slice.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 1/3 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 3 large eggs
- 1 tablespoon fresh lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup sour cream
- 3 egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 325 degrees F. Wrap the outside of a 9 inch springform pan with foil.
- In a bowl combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly moistened.
- Press the crust mixture firmly into the bottom of the springform pan.
- In a large bowl beat cream cheese and 3/4 cup sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in lemon zest, lemon juice, and sour cream until fully combined.
- Pour the filling over the crust.
- Place the springform pan inside a roasting pan and pour hot water halfway up the sides to create a water bath.
- Bake for 55 to 65 minutes until the center is slightly set but still jiggles gently.
- Turn off oven and cool cheesecake inside with the door slightly open for 1 hour.
- In a clean bowl beat egg whites with cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar and beat until stiff glossy peaks form.
- Spread meringue over the cooled cheesecake.
- Toast the meringue under the broiler for 1 to 2 minutes until lightly golden.
- Chill for at least 4 hours before slicing and serving.
Notes
- Use room temperature cream cheese and eggs for a smooth batter.
- Avoid overmixing after adding eggs to prevent cracks.
- Allow the cheesecake to cool gradually to maintain structure.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: lemon meringue cheesecake, lemon cheesecake, meringue topping, baked cheesecake, citrus dessert