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Lemon Meringue Cheesecake


Lemon Meringue Cheesecake

Lemon Meringue Cheesecake may be a scrumptious dessert that combines the flavors of tart lemon curd, rich cheesecake, and soft meringue topping. It may be a one of a kind bend on the

classic lemon meringue pie, where the conventional pie hull is supplanted with a rich cheesecake layer, making it more wanton and indulgent.


For the crust:

o 2 glasses graham saltine crumbs

o 1/3 glass granulated sugar


o 1/2 container unsalted butter, melted

For the cheesecake filling:

o 24 ounces cream cheese, at room temperature

o 1 container granulated sugar

o 3 expansive eggs, at room temperature


o 1/4 glass new lemon juice

o 2 teaspoons lemon zest

o 1/2 glass acrid cream, at room temperature

For the lemon curd:

o 3 huge eggs


o 3/4 container granulated sugar

o 1/2 container new lemon juice

o 6 tablespoons unsalted butter, at room temperature

o 1 tablespoon lemon zest

For the meringue:


o 4 huge egg whites, at room temperature

o 1/4 teaspoon cream of tartar

o 1/2 container granulated sugar

How To Form Lemon Meringue Cheesecake

1. Preheat your stove to 350°F. Oil a 9-inch springform container and line the bottom with material paper.

2. To create the outside, combine the graham wafer scraps, sugar, and dissolved butter in a bowl.Blend until well combined. Press the blend onto the foot and up the sides of the arranged pan.

3. Heat the outside for 10 minutes or until softly brilliant. Expel from the stove and let it cool whereas you plan the filling.

4. To create the cheesecake filling, beat the cream cheese in a expansive bowl until smooth and velvety. Include the sugar and beat until well combined. Include the eggs, one at a time, beating

well after each expansion. Blend within the lemon juice, lemon pizzazz, and acrid cream until well combined.

5. Pour the cheesecake hitter into the cooled hull and smooth the beat with a spatula.


6. Prepare the cheesecake for 45-50 minutes or until set around the edges but still somewhat jiggly within the center.

7.Whereas the cheesecake is heating, make the lemon curd. In a medium pot, whisk together the eggs and sugar until well combined. Include the lemon juice, butter, and lemon pizzazz, and

cook over medium warm, whisking always, until the blend thickens and coats the back of a spoon, approximately 10-15 minutes. Evacuate from warm and let it cool to room temperature.

8.Once the cheesecake is done heating, evacuate it from the stove and let it cool to room temperature. Once it has cooled, spread the lemon curd equitably over the best of the cheesecake.

9. To form the meringue, beat the egg whites and cream of tartar on medium-high speed until delicate crests shape. Steadily include the sugar, 1 tablespoon at a time, whereas beating on tall

speed, until hardened crests frame.

10. Spread the meringue over the lemon curd, making beyond any doubt to cover the edges of the cheesecake to avoid any cracks.

11. Prepare the cheesecake for an extra 10-15 minutes or until the meringue is brilliant brown.

12.Evacuate the cheesecake from the broiler and let it cool to room temperature some time recently chilling within the fridge for at slightest 2 hours some time recently serving.

Enjoy your tasty and amazing Lemon Meringue Cheesecake!

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