Step-by-step instructions
Follow these simple steps to bring your Lemon Meringue Cheesecake to life:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Add the lemon juice and zest to the cheese mixture, and mix until well combined.
- Incorporate the eggs one at a time, ensuring each egg is mixed in completely before adding the next.
- Pour the cheesecake mixture over the prepared crust, smoothing it evenly.
- Bake for 40-50 minutes, or until the cheesecake is set and slightly jiggles in the center.
- For the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
- Spread the meringue over the cheesecake and bake for an additional 10 minutes, or until the meringue turns golden.
- Cool the cheesecake, then refrigerate for at least 4 hours before serving.
Best ways to enjoy it
When it comes time to serve, consider garnishing your Lemon Meringue Cheesecake with additional lemon zest, fresh berries, or a drizzle of raspberry sauce for an extra pop of flavor. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for something indulgent, perfect for impressing guests or elevating a casual family dinner.
Keeping leftovers fresh
To store your Lemon Meringue Cheesecake, keep it refrigerated in an airtight container. It should stay fresh for 3-4 days. If you want to preserve it longer, consider freezing individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to a month. Always remember to thaw it in the refrigerator to maintain its texture and flavor.
Helpful cooking tips
- Room temperature ingredients are crucial. Make sure your cream cheese and eggs are at room temperature before mixing for a smoother blend.
- Don’t skip the cooling step. Allowing the cheesecake to cool properly before refrigerating helps set the texture and flavor.
- Spread the meringue carefully to avoid deflating the air you’ve whipped into it. A spatula is your best friend here.
Creative twists
If you’re feeling adventurous, consider trying different flavors by incorporating other citrus juices like lime or orange, or even adding a splash of vanilla extract to the cheesecake batter. For a decorative touch, top your cheesecake with toasted coconut or shaved chocolate before serving!
FAQ
How long does it take to make Lemon Meringue Cheesecake?
The total time for preparation and baking is around 1 hour, but don’t forget to include the cooling and chilling time, bringing it to about 5 hours before serving.
Can I use a store-bought crust?
Absolutely! A store-bought graham cracker crust can save time, and it’s a perfectly valid option if you’re short on time.
Is it safe to eat meringue that is not fully cooked?
Yes, but ensure you use pasteurized egg whites if you’re concerned about raw eggs. Alternatively, there are also safe egg white substitutes available.
Now you’re all set to make this magnificent Lemon Meringue Cheesecake! Enjoy the process, and even more so, enjoy every delicious bite!
