Ingredients for Lemon Meringue Cheesecake
- 1 1/4 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1 3/4 cups granulated sugar
- 2 tablespoons grated lemon rind
- 1/2 cup lemon juice
- 3 large eggs
- 4 egg whites
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
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How to Make Lemon Meringue Cheesecake
- Line the base of a 22cm springform pan with baking paper.
- Place 250g digestive biscuits in a food processor and pulse until finely crushed.
- Add 100g melted unsalted butter and process until well combined.
- Transfer the biscuit mixture to the prepared pan.
- Use a straight-sided glass to evenly press the biscuit mixture onto the base and up the sides of the pan.
- Cover with plastic wrap and refrigerate until chilled (at least 30 minutes).
- Preheat oven to 160°C (320°F).
- In a food processor, combine 500g cream cheese, 200g sour cream, 150g granulated sugar, zest of 2 lemons, and juice of 1.5 lemons. Process until smooth and creamy.
- Pour the cream cheese mixture over the chilled biscuit base.
- Bake for 1 hour, or until the center is just set.
- Leave the cheesecake in the oven with the door slightly ajar for 2 hours to cool completely.
- Remove from the oven and refrigerate for at least 4 hours to chill completely.
- **Make the meringue:** In a clean, dry bowl, use an electric mixer to whisk 4 large egg whites until stiff peaks form.
- Gradually add 200g granulated sugar, one tablespoon at a time, whisking constantly until the mixture is thick and glossy.
- Preheat oven to 200°C (390°F).
- Spoon the meringue over the chilled cheesecake, spreading it to the edges.
- Bake for 5-8 minutes, or until lightly browned.
- Let cool for 5 minutes before refrigerating for 2-3 hours to set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
123g
Fat
117g
Carbs
14g
