Description
This Lemon Meringue Pie Cheesecake combines the creamy, tangy goodness of cheesecake with a light, golden meringue topping. It’s the perfect fusion of two classic desserts in one!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
For the Meringue Topping:
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
Instructions
- Make the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool. - Prepare the Cheesecake Filling:
Beat cream cheese in a large bowl until smooth. Add sugar, flour, eggs, vanilla, lemon juice, lemon zest, and a pinch of salt. Mix until smooth and well-combined. Pour the filling over the cooled crust. Bake for 45-50 minutes at 325°F (163°C), or until the edges are set, and the center is slightly jiggly. Let cool for 10 minutes and refrigerate for at least 4 hours or overnight. - Make the Meringue:
Beat egg whites and cream of tartar in a clean mixing bowl until soft peaks form. Gradually add sugar, a tablespoon at a time, beating until stiff peaks form and the meringue is glossy. - Assemble and Bake the Cheesecake:
Once the cheesecake has chilled, spread the meringue over the top, making sure to seal the edges to prevent shrinkage. Bake at 350°F (175°C) for 8-10 minutes, or until the meringue is golden brown. Let cool completely before serving.
Notes
- Make sure to use room-temperature ingredients, especially the cream cheese and eggs, for a smoother batter and better texture.
- If the cheesecake cracks slightly during baking, don’t worry! The meringue will cover most imperfections.
- For a cleaner slice, use a knife dipped in warm water to cut through the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 21g
- Carbohydrates: 32g
- Protein: 4g
- Cholesterol: 95mg