Lemon Meringue Cheesecake 🍋🍰
Ingredients:
For the Crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
For the Cheesecake:
• 3 (8-ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/2 cup sour cream
• 1/3 cup lemon juice
• Zest of 1 lemon
• 1/4 cup all-purpose flour
• 3 large eggs
For the Topping:
• 1 cup lemon curd
• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
Directions:
Prepare for Baking:
• Preheat oven to 350°F (175°C).
• Place a large sheet pan on the bottom rack, filling it halfway with water.
• Line a 9-inch springform pan with parchment paper.
Create the Crust:
• Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl.
• Press the mixture evenly into the bottom of the prepared pan to form a firm crust.
Prepare the Cheesecake Filling:
• Using a mixer, beat softened cream cheese and granulated sugar until light and creamy.
• Add sour cream, lemon juice, lemon zest, and flour, blending until thoroughly combined.
Incorporate the Eggs:
• Whisk eggs separately, then gently fold into the cheesecake batter until fully incorporated. Avoid overmixing.
Bake the Cheesecake:
• Pour cheesecake batter over the prepared crust, smoothing the top with a spatula.
• Bake for 50-60 minutes until edges are set and the center has a slight jiggle.
Cool and Chill:
• Turn off the oven, crack the door open, allowing the cheesecake to cool gradually for 10-15 minutes.
• Remove from the oven and let cool on a wire rack for an additional 5 minutes.
• Carefully run a knife around the edge of the cheesecake to loosen it from the pan.
• Allow it to cool completely, then refrigerate for 6-8 hours until thoroughly chilled.
Add the Lemon Curd Layer:
• Once chilled, spread a generous layer of lemon curd evenly over the top of the cheesecake.
• Return it to the refrigerator and chill for an additional hour to set.
Create the Meringue Topping:
• In a heatproof bowl over simmering water, combine egg whites, granulated sugar, and cream of tartar.
• Whisk continuously for 5 minutes until sugar is dissolved and egg whites are warm to the touch.
• Remove from heat and beat the mixture for 8-10 minutes until stiff peaks form.
• Stir in vanilla extract.
Apply the Meringue:
• Spread the meringue over the top of the chilled cheesecake, creating decorative peaks with an offset spatula.
Toast the Meringue:
• Use a kitchen torch to lightly toast the meringue for a caramelized flavor and beautiful finish.
Serve and Enjoy:
• Refrigerate the cheesecake until ready to serve.
• Slice into portions and savor each heavenly bite of this Lemon Meringue Cheesecake masterpiece!
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