Description
Zesty lemon meringue cheesecake marries tangy citrus with creamy richness, creating a luxurious dessert that dances between sweet and tart. Rich graham cracker crust and silky filling crowned with torched meringue peaks promise pure indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 3 large eggs
- 3 large egg whites
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- ¼ cup fresh lemon juice
- ¼ cup sour cream
Sweeteners and Sugars:
- 1 cup granulated sugar (for cheesecake filling)
- ¼ cup granulated sugar (for crust)
- ¼ cup granulated sugar (for lemon curd)
Flavor Enhancers and Stabilizers:
- 2 teaspoons lemon zest
- 1 tablespoon lemon zest (for lemon curd)
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch (23-centimeter) springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl. Press the mixture firmly into the pan’s base, creating an even crust.
- Bake the crust for 10 minutes, then remove and allow to cool completely. In a large mixing bowl, beat cream cheese until smooth and free of lumps. Gradually add granulated sugar, fresh lemon juice, and lemon zest, mixing thoroughly. Incorporate sour cream until well blended. Add eggs one at a time, mixing gently after each addition to maintain a silky texture.
- Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes until the center is slightly jiggly but set. Turn off the oven, crack the door open, and let the cheesecake rest for one hour to prevent cracking. Remove and cool completely at room temperature.
- Prepare the lemon curd by whisking unsalted butter, granulated sugar, eggs, fresh lemon juice, and lemon zest in a saucepan over medium heat. Stir constantly for 7-10 minutes until the mixture thickens to a smooth, spreadable consistency. Remove from heat and let cool slightly.
- For the meringue, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks develop.
- Spread the cooled lemon curd evenly over the chilled cheesecake. Pipe or spread the meringue on top, creating decorative peaks and swirls.
- Using a kitchen torch, carefully brown the meringue until golden and lightly caramelized. Alternatively, place under the broiler for 1-2 minutes, watching closely to prevent burning.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow flavors to meld and texture to set perfectly.
Notes
- Craft a rock-solid graham cracker crust by mixing crumbs, sugar, and melted butter, pressing firmly into the pan for a deliciously crisp foundation.
- Whip cream cheese until silky smooth, infusing it with bright lemon zest and tangy juice to create a vibrant, velvety filling that sings with citrus notes.
- Master the lemon curd technique by whisking ingredients over medium heat, stirring continuously until the mixture transforms into a glossy, thick spread bursting with zesty flavor.
- Achieve cloud-like meringue by beating egg whites to frothy peaks, creating a dreamy topping that adds luxurious texture and visual drama to the cheesecake.
- Transform the dessert’s final look with a quick torch or broiler session, caramelizing the meringue to a stunning golden-brown that’ll make mouths water.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 100mg