Description
A vibrant Lemon Meringue Cheesecake featuring a buttery graham cracker crust, rich cream cheese filling, zesty lemon curd, and a fluffy meringue topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup lemon curd
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 1/3 cup of sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of your 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
- Beat the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the cooled crust. Bake for 45 minutes or until the center becomes set but slightly jiggly. Let it cool completely before chilling in the refrigerator for at least 4 hours.
- Spread a layer of lemon curd evenly across the cheesecake.
- Beat the egg whites and cream of tartar until soft peaks form. Gradually add in the remaining 1/2 cup of sugar, beating until stiff peaks form.
- Spread the meringue over the lemon curd and bake for an additional 10 minutes at 325°F (160°C), or until the meringue is golden.
- Cool completely before slicing and serving chilled.
Notes
Make-ahead tips: Prepare the cheesecake a day early for best flavor. You can store the meringue separately until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 23g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg