Description
Indulge in the perfect balance of tart lemon and creamy cheesecake with this Homemade Lemon Meringue Cheesecake recipe. The fluffy meringue topping adds a delightful contrast to the smooth, velvety texture of the cheesecake.
Ingredients
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 4 large eggs
– 1/4 cup lemon juice
– 1 tbsp lemon zest
– 1/4 tsp salt
– 4 large egg whites
– 1/2 cup granulated sugar
Instructions
1. 1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. 2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add in 1 cup of sugar and beat until well combined.
3. 3. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and salt until fully incorporated.
4. 4. Pour the cheesecake batter into the prepared springform pan and bake for 55-60 minutes, or until the center is almost set.
5. 5. In a clean, dry bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the 1/2 cup of sugar and continue beating until stiff, glossy peaks form.
6. 6. Spread the meringue over the top of the baked cheesecake, making sure to cover the entire surface.
7. 7. Bake for an additional 15-20 minutes, or until the meringue is lightly browned.
8. 8. Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight before serving.
Notes
For a creamier texture, you can add a tablespoon of heavy cream to the cheesecake batter. The meringue topping can also be lightly torched for a slightly caramelized finish.
- Prep Time: 20
- Cook Time: 75
- Category: Dessert
- Method: Baking
- Cuisine: American