Directions to follow
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes and set aside.
- In a larger bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add in eggs one at a time, beating well after each addition.
- Fold in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Pour the cheesecake batter over the crust and bake for 50–60 minutes, allowing the center to be slightly jiggly but almost set.
- While the cheesecake is baking, prepare the meringue: in a clean bowl, beat egg whites with cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup of sugar, increasing the speed to high, and continue beating until stiff, glossy peaks form.
- Remove the cheesecake from the oven, and immediately spread the meringue evenly over the top, making sure to seal the edges. Return it to the oven and bake for another 10–15 minutes until the meringue is golden brown.
- Turn off the oven, leaving the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Finally, remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours before serving.
Best ways to enjoy it
Serving Lemon Meringue Cheesecake can be as simple or as creative as you like. To plate, slice the cheesecake with a serrated knife dipped in hot water for a clean cut. Consider adding fresh berries on the side or a drizzle of lemon curd for that extra touch of elegance. For drinks, a light white wine, iced tea, or sparkling water pairs beautifully.
Keeping leftovers fresh
To store your leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate. It will remain fresh for up to 4–5 days. If you want to freeze it, wrap individual slices in plastic and place them in an airtight container. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight when you’re ready to enjoy again.
Helpful cooking tips
- Make sure your cream cheese is softened adequately to prevent lumps in your filling.
- For the best flavor, use freshly squeezed lemon juice and zest.
- When making the meringue, ensure your mixing bowl is completely clean and dry for maximum volume.
Creative twists
Feel free to experiment with this recipe! For a berry twist, fold in some crushed raspberries or blueberries into the cheesecake batter before baking. For a richer flavor, you can add a tablespoon of limoncello or a splash of vanilla bean paste. Also, consider topping the meringue with toasted coconut for a tropical flair.
FAQ
How long does it take to prepare?
Preparation takes about 30 minutes, with baking and cooling time extending to several hours, so plan to make this cheesecake ahead of time.
Can I substitute low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may result in a slightly less creamy texture.
Is this cheesecake suitable for freezing?
Absolutely! You can freeze this cheesecake for up to two months. Just ensure it’s wrapped properly to avoid freezer burn.
Feel free to ask any further questions, and happy baking!
