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Tangy Lemon Meringue Cheesecake

Tangy Lemon Meringue Cheesecake

Tangy Lemon Meringue Cheesecake offers a refreshing zesty flavor that is perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Sweets & Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs these form the buttery, crunchy base
  • 0.33 cups Sugar adds sweetness and enhances the crust’s flavor
  • 0.5 cups Butter melted, binds the crust ingredients together
For the Cheesecake Filling
  • 16 oz Cream cheese the star ingredient providing a rich texture
  • 1 cup Sugar balances the tanginess of the lemon
  • 3 large Eggs add structure and richness
  • 0.5 cups Lemon juice the secret to the tangy flavor
  • 1 tbsp Lemon zest intensifies the lemon flavor
  • 1 pinch Salt enhances the other flavors
For the Meringue Topping
  • 3 large Egg whites form the base of the fluffy meringue
  • 1 tsp Cream of tartar stabilizes the egg whites
  • 0.25 cups Sugar helps to create stiff peaks

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer

Method
 

Instructions
  1. Preheat your oven to 325°F (160°C). This initial step is crucial for ensuring even baking.
  2. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a mixing bowl until it resembles wet sand.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan.
  4. Beat cream cheese and 1 cup sugar together until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in lemon juice, lemon zest, and salt until well combined.
  7. Pour the filling over the prepared crust in the springform pan.
  8. Bake in the preheated oven for 50-60 minutes, or until the filling is set.
  9. Cool the cheesecake at room temperature.
  10. Beat the egg whites and cream of tartar until soft peaks form.
  11. Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form.
  12. Spread the meringue over the cooled cheesecake and bake for an additional 10 minutes.
  13. Let cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 23gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure your cream cheese is at room temperature before use. Store leftovers properly to maintain freshness.

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